I'll tell you what I want, what I really really want. To share this recipe with the world!
So, there's this cool new book out called Sweet, Savory, and Sometimes Boozy Cupcakes by Alison Riede. And it's full of creative cupcake flavors for a grown-up palate.
This recipe in particular caught my eye, because:
1. Chocolate.
2. Dark chocolate frosting.
3. Almond butter.
Seriously, what else do you need? Here's what the author has to say about this recipe:
I remember the day I got hooked on almond butter. I was training for a half-marathon, and I didn’t have any food in the house for a pre-race snack, so I stopped by a local market and bought a small container of almond butter and a package of English muffins. Not only was it a tasty treat, but I had one of the best runs ever that morning. It wasn’t long after then that I created my almond butter frosting.
What are you waiting for? Get baking. This recipe was reprinted with permission from Sweet, Savory, and Sometimes Boozy Cupcakes.
Chocolate Almond Cupcakes with Dark Chocolate and Almond Butter Frosting
Sweet, Savory, and Sometimes Boozy Cupcakes
⅓ cup olive oil
¾ cup granulated sugar
½ cup whole milk
½ cup sour cream
1½ teaspoons almond extract
¾ cup all-purpose flour
¼ cup self-rising flour
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sliced almonds
Preheat the oven to 350°F. Line a standard cupcake tin with 12 paper liners.
Using a stand or hand mixer, cream together the oil and sugar on medium speed in a large bowl.
Reduce speed to low and add milk, sour cream, and almond extract.
In a separate bowl, combine flours, cocoa powder, baking soda, baking powder, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
Slowly add sliced almonds and mix on medium speed for 1 minute, or until combined.
Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
Dark Chocolate Frosting
½ cup butter, softened
2½ cups powdered sugar
¼ cup heavy whipping cream
¼ cup cocoa powder
With a hand or stand mixer, beat softened butter on medium speed for 3 minutes.
Slowly add half of the powdered sugar and beat on low for 1 minute.
Add heavy whipping cream and cocoa powder and beat for another minute, until combined.
Slowly add the rest of the powdered sugar and gradually increase the speed to high. Beat for 3 minutes, until fluffy.
Almond Butter Frosting
¼ cup butter
1 ounce (about 2 tablespoons) cream cheese
1 cup powdered sugar
¼ cup creamy almond butter
¼ cup whole or slivered almonds, for garnish
With a hand or stand mixer, beat softened butter and cream cheese on medium speed for 3 minutes.
Slowly add half of the powdered sugar and beat on low for 1 minute.
Add almond butter and beat for another minute, until combined.
Slowly add the rest of the powdered sugar and gradually increase the speed to high. Beat for 3 minutes, until fluffy.
To Assemble Cupcakes
Gently pipe each cupcake with Dark Chocolate Frosting. On top of that, gently pipe a dollop of Almond Butter Frosting. Garnish with a sprinkle of whole or slivered almonds on each cupcake.