Chocolate Covered Almond Cupcakes

Last Sunday our lovely friends and Addi-sitters extraordinaire, Shannon and Jordi, moved to a new home. Yay!! Great new place, and on Shannon’s birthday no less. What goes best with moving, beer and pizza–cupcakes of course!!

Lately I’ve be going to the internet to try new recipes. This time I headed to the shelf in my kitchen, built for a microwave, but holds all of my cookbooks at easy access. This recipe is from Hello Cupcake! The frosting too. And all from scratch. I’m so happy with how these little cuppies turned out. Super delish, moist, great texture, not too dense or heavy. The chocolate frosting was perfect too! My only adjustment to the recipe, for next time, will be to use almond extract or emulsion instead of vanilla extract in the cake. They were yummy, but would have been over the top, in a good way!, if I had used almond.

Almond Cupcakes

2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup butter
half a package of almond paste
1 cup sugar
1 cup milk
1 tsp vanilla extract (totally use almond emulsion)
Preheat oven to 350, line muffin tins with paper liners. Recipe says 18,  I got 20.
Whisk flour, baking powder and salt in a bowl.
Beat butter, almond paste and sugar with electric mixer until light and fluffy. 3 minutes.
Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with milk, beginning and ending with flour. Beat until just blended. Stir in vanilla, (or almond).
Bake for 15 to 20 minutes, until a toothpick comes out clean. Mine took 18 ish minutes. Remove cupcakes from pan and cool on wire rack. Once cooled completely, frost! I topped mine with actual chocolate covered almonds.

chocolate covered almond cupcakes

Chocolate Frosting
1/2 cup of butter, in 8 pieces
2 oz, (1 square) semi sweet chocolate
1/2 cup unsweetened cocoa
16 oz icing sugar, (2 1/2 cups)
1/3-1/2 cup of milk
Combine butter and chocolate in a small saucepan, melt over medium heat, stirring constantly. Add cocoa powder and stir until smooth. Transfer to a large mixing bowl and beat with electric mixer.
Add icing sugar alternately with milk, add more milk if needed and beat until light and fluffy.
This made the perfect amount of frosting to pipe on to the cupcakes.
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2 Responses to Chocolate Covered Almond Cupcakes

  1. Dawn says:

    How many eggs? And how much is half a package of almond paste? I’m using a 10oz can of almond paste so half of that?

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