Chocolate! It makes the day go much better. I woke up yesterday NEEDING something with chocolate in it. I am more of a chip kind of gal than sweets, but every once in a while my body craves something that is soft and chocolaty.
I thought about making a cake but I find that cakes in my house don't get eaten as well as a cupcake. I think the cupcake is the perfect treat to grab on-the-go and is a great portion. Not too much nor too little.
In fact, I used my last cupcake liners..better add them to my list!
The day before, I was eating my favorite coleslaw and I quickly realized I forgot to add the most important ingredient: Cinnamon Sugar Toasted Almonds! These little darlings are delicious for salads, snacks AND cupcakes!
I like my food crunchy, this includes cupcakes, cakes, muffins, salads, breads and cookies. I add nuts to a lot of things. Thank goodness I am not allergic to many nuts, mostly just walnuts. I think everyone already knows my love for Peanut Butter...now I am getting hungry! LOL
Yesterday I found 3 options in my house: chocolate cake mix, yellow cake mix or a brownie mix. My eye caught the almond jar and the chocolate cake became my next project. Chocolate Almond anything ..IS AMAZING in my world.
I used the almonds to create a "crust" on the bottom of my cupcake and it turned out dang yummy! The nuts added texture but kept the middle of the cake soft and fluffy. I hope you enjoy my chocolaty treat!
Recipe: Chocolate Almond Cupcakes
1 chocolate cake mix ( I used a GF mix)
2 cups of blanched almonds
1 T. sugar and cinnamon mix
1 T. butter, melted
2 cups of powdered sugar
1 1/2 sticks of butter, soft not melted
1 tsp almond extract
1 T. milk
Preheat the oven to 350. Line the cupcake pans with your favorite cupcake shells. If making a cake, prepare pans according to the instructions on the box.
To toast the almonds: I used a cookie tray. Mixed my cinnamon/sugar mix with the butter and almonds. Spread the almonds on the tray. The bake time is 10-15 minutes. Some ovens cook hotter so watch them after 10 minutes. I don't like it when they get too dark.
Let the almonds cool for a few minutes. They will get crunchy.
Make cake mix according to package. I used a GF mix that required milk. I substituted almond milk in place of regular milk. I also used 1/2 almond extract and 1/2 vanilla for the vanilla measurement. This is not necessary, I was just trying to enhance the flavor of almond within my cupcake.
Add the almonds to the bottom of each cupcake. I made sure the bottom was covered. Fill your cupcake with batter. Bake according to directions. Usually cupcakes cook for 20-24 minutes.
Remove cupcakes from tin and let cool on wire rack.
Make butter cream frosting by combining butter, extract and milk. With a hand held mixer blend together until smooth. Carefully mix in powdered sugar with a spoon. Continue mixing with hand mixer on high for 2 minutes. If your frosting is too thin, add more powdered sugar. If it is too thick add more milk.