Chocolate Almond Cupcakes

Name: Chocolate Almond Cupcakes
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 25
Cuisine: American
Ingredients: 198 grams 1/2 almond paste (about 1/2 cup); 64 grams package sliced almonds, toasted; 517 grams package plain devils food cake mix; 355 milliliters buttermilk; 25 servings Chocolate Almond Glaze; 3 larges eggs; 2 Tbsps unsweetened cocoa; 118 milliliters vegetable oil

Chocolate Almond Cupcakes might be just the American recipe you are searching for. This recipe serves 25. This dessert has 233 calories, 4g of protein, and 9g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 44 minutes. It is a good option if you're following a gluten free diet. If you have vegetable oil, devil's food cake mix, cocoa, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Insert paper liners into 20 muffin cups; set aside.

Equipment you will use

Muffin Liners

Crumble almond paste into a medium-size mixing bowl. Reserve 2 tablespoons toasted almonds, and toss remaining almonds with paste.

Ingredients you will need

Almond Paste

Almonds

Equipment you will use

Mixing Bowl

In a separate bowl, beat cake mix and next 4 ingredients at low speed with an electric mixer 30 seconds or until combined. Scrape sides of bowl with spatula, and beat at medium speed 1 1/2 to 2 minutes or until batter is smooth and thickened. Stir 3/4 cup batter into almond paste mixture.

Ingredients you will need

Almond Paste

Cake Mix

Equipment you will use

Hand Mixer

Spatula

Bowl

Spoon about 2 tablespoons remaining batter into each cupcake liner. Top each with a tablespoonful of almond paste mixture. Top evenly with remaining batter (about 2 tablespoons per liner).

Ingredients you will need

Almond Paste

Cupcakes

Bake at 350 for 19 to 23 minutes or until a wooden pick inserted in center comes out clean.

Equipment you will use

Oven

Let cool in pans on wire racks 5 minutes.

Remove from pans, and let cool at least 15 minutes.

Drizzle Chocolate Almond Glaze evenly over cupcakes. Gently press reserved almonds into warm glaze. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unglazed) up to 6 months in freezer.

Ingredients you will need

Chocolate