Almond Joy Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.

Fold in 1 cup sweetened shredded coconut and 1/2 cup sliced almonds.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, make the ganache by heating 1/2 cup heavy cream until just boiling. Pour over 1 cup chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. For a thicker ganache, let it cool slightly before spreading.

Spread the ganache over the cooled cupcakes and top with additional coconut and almonds if desired. Toast the almonds beforehand for an extra crunch.