Almond is one of my absolute favorite flavors. I only use quality almond extract, because I want the best of the best to come out in my baking. It adds a beautiful, buttery, nutty flavor to any recipe and I often switch out almond extract for vanilla in recipes. These cupcakes were inspired from a cake I saw, that had a creamy center featuring almond flavoring. These truly are decadent and definitely a little more “upscale” than a classic cupcake!
What you need:
- 1 box chocolate cake mix (I use devil’s food)
- 1 cup sour cream
- 3/4 cup water
- 1/2 cup butter (softened)
- 3 eggs
- 1 package cream cheese (8 ounces) (softened)
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream (whipped- see below)
- 1 teaspoon almond extract
- 1 1/2 cups powdered sugar
- 1 cup milk chocolate chips
- 1/2 cup butter (softened and cubed)
- 1/4 cup sweetened condensed milk
- 3-4 teaspoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 – 3/4 cup sliced almonds (toasted)
Preheat the oven to 350 degrees. Prepare your muffin pans. I use the mini silicone muffin pan because I prefer the mini, bite-size cupcakes.
Combine all ingredients for the cake and beat for at least 2 minutes. Ignore the additional ingredients on the box, and use the listed additions instead.
Fill each muffin cup a little over 1/2 full. Bake 12-14 minutes.
Let them cool completely on a rack.
Soften cream cheese and blend with powdered sugar until creamy. Whip the heavy whipping cream in a very cold mixing bowl with a cold whisk, until it’s fully whipped. I just throw my bowl and whisk in the freezer for about 10 minutes and it’s perfect. Fold the whipped cream into the cream cheese/sugar mix, and add the almond extract, mixing in carefully.
Using the end of a wooden spoon or your thumb, push in the center to create a nice hole for the filling. Here, you can use a frosting bag and tip, or do what I do, and fill a Ziplock baggie 1/2 full, then cutting one corner to create a piping bag. Place the tip in each cupcake and fill them.
To make the glaze, combine the sugar, chocolate chips, butter, milk, and whipping cream in a large saucepan over medium heat until smooth. Remove from the heat and stir in the cream and vanilla. Allow to cool to room temperature, then stir.
Spoon about a teaspoon onto the tops of each cupcake in the glaze, sprinkle with almonds, and let them set. The glaze will settle, so you don’t have to spread it around. I always put my almonds on a cookie sheet, and let them bake about 6-8 minutes with the cupcakes. It really brings out that nutty flavor!
ENJOY!!! These are seriously addicting. I brought a batch of 16 to my Chiropractor’s office. 3 people wolfed down all 16 within just a couple of minutes and wanted more. 🙂
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Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.