Chocolate Cupcakes with Almond Buttercream Frosting
Cupcakes gained popularity in the 19th century when they were often referred to as ‘number cakes’ or ‘1-2-3-4 cakes’ because the recipe was easy to remember: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chocolate Cupcakes with Almond Buttercream Frosting
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
-
Beat in the eggs one at a time, followed by the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
-
Stir in the almond extract.
-
Divide the batter evenly among the cupcake liners.
-
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
-
In a mixing bowl, beat the powdered sugar, butter, and almond milk until smooth and creamy.
-
Once the cupcakes are completely cooled, frost them with the almond buttercream frosting.
-
Sprinkle sliced almonds on top for garnish.
-
Let the cupcakes rest for 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.