Christmas Goodies

Almond Fudge Cupcakes Recipe

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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

FILLING

  • 1 package cream cheese (8 ounces) (softened)
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream (whipped- see below)
  • 1 teaspoon almond extract

GLAZE

  • 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)

Make them:

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.

2 Comments

  1. LeAnn Harbert Reply

    These look like they will be fun for me to make with my granddaughters.

    • Jeni Hawkins Reply

      Definitely fun to make with kiddos, for sure!

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