Ugh. You know what I really want to do right now?

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

BESIDES gorge on tacos and watch a Felicty marathon while simultaneously going on a shoe shopping spree.*

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

Face plant into this frosting.

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

According to my cousin, it tastes “like E.L. Fudge filling on crack.” Remember E.L. Fudge? Um hello my favorite store bought cookie… ever. Well, maybe. I don’t know. Need to think about this one for a second. Really I think I’m just partial to them because Mother Lovett always had a package in her cupboard that also housed really old, yellowed recipes on newspaper, a can of Nestea to which she’d put six freaking scoops in a quart to make iced tea so sweet it would hurt your teeth and two boxes of oatmeal cream pies. Which I hated. But sort of loved. Then couldn’t stand. Then liked. I never really made up my mind about those. But I’m pretty sure I just wanted to like them since everybody else did.

So goes the mind of a first born child.

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

I hate to say it… but I wasn’t always a fan of the almond cake. My mom used to love this almond torte from our local grocery store when I was growing up and I’d enjoy a slice, but that was it… just a slice. After one slice, I was good for another year or so because you know I pretty much live by the motto “give me chocolate or give me death.” Oh and add peanut butter in there too. I could’ve cared less about some dumb almond stuff.

And wedding cakes… well, I’ve only been to handful that had almond cake, and mine was not one of them. Because of course I had to have over-the-top chocolate cake with chocolate fudge filling and white chocolate frosting and white chocolate curls. Because I’m the queen of excess!

It’s true.

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

It wasn’t until I learned about almond cake with chocolate frosting that I figured out where I had went wrong all those years… the icing. On the cake. Literally. White frosting is not my number #1 choice, so almond cake with white frosting didn’t cut it. However, right about now it sounds freaking delicious but I think that’s because I just ate pretzels for dinner. So there’s that.

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

But almond cake with CHOCOLATE frosting?

This I can get behind. And on top of. And in the middle of.

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

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Sugared Almond Cupcakes with Chocolate Frosting

Yield: about 16 cupcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: about 1 hour (includes cake cooling time)

Ingredients:

Cupcakes
2 large eggs
1 large egg white
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk

Frosting
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1 3/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1-2 tablespoons milk, if needed

Sugared Toasted Almonds
1/2 cup sliced almonds
2 tablespoons brown sugar

Directions:

Cupcakes
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, whisk together eggs, egg white and sugar until smooth and combine. Gradually add melted butter while whisking constantly, then add in extracts. Stir in dry ingredients until well combined, then add in milk and stir until a smooth batter forms. Using a 1/4 cup measure or ice cream scoop, fill liners 3/4 of the way full. Bake for 12-15 minutes, or until cupcakes are set. Let cool completely.

Frosting
In the bowl of your electric mixer, beat the butter on medium speed until creamy. Gradually add in sugar and cocoa powder with the mixer on low, speeding up once combined. Add in extract and beat on medium, scraping down the sides if necessary, for 2-3 minutes. If frosting is too thick (I like mine thick), add milk 1 tablespoon at a time, beating for another minute or two to smooth it out. Repeat if necessary. If frosting isn't thick enough to be spreadable, add a few spoonfuls of powdered sugar while beating until it thickens. Frost and top with sugared almonds below.

Sugared Toasted Almonds
Heat a small skillet over medium heat and add almonds. Tossing and stirring constantly, toast for 1-2 minutes, just until almonds start to brown. Reduce heat to low and toss in sugar, stirring to coat. Stir constantly and cook for another minute, then remove and place almonds in a bowl. After a few minutes of cooling they will harden and you can break them apart and place on frosting.

[these cupcakes are slightly dense but soft. if you prefer a super fluffy and light cupcake, i suggest using your favorite white cake recipe and adding almond extract!]

Sugared Toasted Almond Cupcakes with Chocolate Frosting I howsweeteats.com

*someone please make this happen. puhlease.

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97 Responses to “Sugared Toasted Almond Cupcakes with Chocolate Frosting.”

  1. #
    51
    Katie @ Blonde Ambition — September 19, 2012 @ 2:44 pm

    My uncle worked for Keebler when I was a kid, so we were NEVER without EL Fudge cookies! The buttery cookie with the fudge frosting? AH so good. If you say this frosting is like that….I am making it like, now.

    Reply

  2. #
    52
    Jamie — September 19, 2012 @ 3:02 pm

    Hi there! I love your recipes. One question…can I use Dutch Processed Cocoa Powder for the frosting…is there a difference between that and unsweetened cocoa powder?

    Reply

    • Jessica — September 19th, 2012 @ 3:05 pm

      You definitely can use it for the frosting. I’m pretty sure the only difference between it and unsweetened is when it comes to baking – something about the dutch process not reacting with baking soda or powder… or something like that. But I’m no expert! In the frosting it will be fine. :)

      Reply

  3. #
    53
    Ashley M — September 19, 2012 @ 3:54 pm

    Okay, I can’t be the only one here who now HAS to see a picture of your wedding cake. Sounds amazing with the white chocolate curls…

    Reply

  4. #
    54
    Nichole Ciotti — September 19, 2012 @ 6:56 pm

    You had me at tacos, Felicity, and shoe shopping spree :)

    Reply

  5. #
    55
    Katie@Cozydelicious — September 19, 2012 @ 7:01 pm

    OMG! We had toasted almond cupcakes with choclate frosting for our wedding cupcake tower. To this day I still say they were the best cupcakes ever! We go back to the bakery that made them every year to get an anniversary cupcake. Maybe this year I should make my own!

    Reply

  6. #
    56
    Alexis @ Hummusapien — September 19, 2012 @ 7:05 pm

    Almond frosting is always my number one go to on a cake….I bet almond extract in the cupcakes is out of this world!

    Reply

  7. #
    57
    Amber @ Slim Pickin's Kitchen — September 19, 2012 @ 7:17 pm

    You totally have me with the frosting, but I just can’t handle almond extract. Like, it makes me gag every time I accidentally eat something with it in it. When we were doing cake tastings for our wedding, I came across a baker that had an awesome website, and I really wanted to have a tasting with her. She was about to have a baby so we couldn’t schedule a sit down tasting, but she did leave us a box filled with tiny cupcakes of nearly every cake flavor she offered. They were so absolutely gorgeous and so beautiful, I just couldn’t wait to try them! The first one I tried was a white cake with Swiss meringue made with almond extract (that I wasn’t aware of) and I about lost my cookies…er, cupcakes…anywho, then I noticed that nearly every cupcake was topped with this icing. I tapped out and let my fiance and my brother & sis-in-law (who were there b/c they never got to do a cake tasting for their wedding) and they devoured the rest. Sooooooo disappointing!

    Reply

  8. #
    58
    sara — September 19, 2012 @ 7:43 pm

    WOW, these look incredible…just gorgeous!

    Reply

  9. #
    59
    Kari@Loaves and Dishes — September 19, 2012 @ 7:43 pm

    The icing looks devine, and I love that the cake to icing ration is almost 50/50!

    Reply

  10. #
    60
    Emily @ Life on Food — September 19, 2012 @ 8:23 pm

    Not only do I really really want one of these cupcakes right now, but I can totally see having a daily nut making adventure. Yum!

    Reply

  11. #
    61
    Andrea @ Barbells and Buttercream — September 19, 2012 @ 9:28 pm

    Hi there!

    Wow! Those cupcakes look delicious!

    I’ve nominated you for the One Lovely Blog AWard! Here’s the link:

    http://barbellsandbuttercream.com/2012/09/19/super-duper-thanks/

    Best Wishes,

    Andrea @ Barbells and Buttercream

    Reply

  12. #
    62
    Vicki @ WITK — September 19, 2012 @ 10:15 pm

    These cupcakes have an excellent ratio of frosting to cupcake. Love the looks of the frosting, so rich!

    Reply

  13. #
    63
    Monique @ Ambitious Kitchen — September 19, 2012 @ 11:19 pm

    Whhhattt if you say that this frosting tastes like the EL Fudge cookies than I am def making it. I plan on spooning it on everything.

    Reply

  14. #
    64
    jen crane — September 20, 2012 @ 9:11 am

    you are too friggin CUTE! and i have been daydreaming about these babies since i read this post yesterday. planning on digging in soon. my tummy thanks you, my thighs do not. :P be blessed, my friend!

    Reply

  15. #
    65
    Valentina @ The Baking Fairy — September 20, 2012 @ 12:14 pm

    Oh my goooosh. These sound amazing! I love chocolate. And almonds. So together, they are like a match made in heaven. You are such an evil genius! P.S. you are probably the funniest food blogger I know.. I cannot EVER read one of your posts without laughing.

    Reply

  16. #
    66
    Erin @ Sassin' Southern Style — September 20, 2012 @ 6:25 pm

    To this day I cannot decide if I like oatmeal creme pies or not. Your previous experience with almond cake is my candy corn, though. Three pieces until I realize I don’t actually like honey wax… and I seem to only be able to retain that memory for 364 days.

    Reply

    • Jessica — September 20th, 2012 @ 6:27 pm

      OMG. me too. every single year.

      Reply

  17. #
    67
    Dorothy @ Crazy for Crust — September 20, 2012 @ 7:17 pm

    Okay, so I’m pretty much in love with you for this recipe. And for the Felicity reference. Now I need to see when that show airs here, so thanks for that! :)

    Reply

  18. #
    68
    Aunt Sally — September 21, 2012 @ 12:51 am

    Jess, you brought these over Sunday when we had just returned from a fabulous week in Wildwood Crest . . . THEY WERE SO DELICIOUS!!!! i ate three and poor Lacy only got one . . . Unfortunately, I had to go back to the 17 Day Diet the next day . . . THEY WERE FABULOUS!!!!

    Reply

  19. #
    69
    Kim — September 22, 2012 @ 9:02 am

    Your post has my mouth watering for these cupcakes. They look amazing. I love chocolate, I love chocolate frosting and I love almond cake. This is a perfect combination. I do not have a small muffin tin can I make mine in a regular tin? Thanks so much.

    Kim

    Reply

    • Jessica — September 22nd, 2012 @ 9:20 am

      Yes – these are made in a regular muffin tin!

      Reply

  20. #
    70
    Piping Bags — September 26, 2012 @ 11:14 am

    These cupcakes look soooo tasty…I almost want to break my diet! :-) By the way…that wedding cake looked amazing!

    Reply

  21. #
    71
    jack — October 7, 2012 @ 6:44 pm

    made these last night…they were ABSURDLY good…my sister is eating healthy and got mad at me for making them…she then said “if I am going to have one cupcake this month this will be it”…agreed…SO GOOD thank you!

    Reply

  22. #
    72
    Shafriza — December 5, 2012 @ 10:18 pm

    Hello all the way from Sri lanka. I have been following your blog for some time now and really love the stuff you make.

    I need your advice … I tried this cup cake recipe… as i am in search for a good vanilla basses cup cake,,, when i took mine out of the oven… it looked just like yours…. but when i tried it ..i felt it had more of a muffin texture.. It was a bit hard. I followed the recipe to the dot. Can you pls let me know if your cup cake had the same texture or was it soft? or what might have gone wrong for it to be hard.

    Love n hugs x

    Reply

  23. #
    73
    adele chenoweth — April 20, 2013 @ 10:11 am

    is there a sub for almond extract or can i just omit it?

    Reply

  24. #
    74
    Paula — September 12, 2013 @ 6:19 am

    Hi! I tried it today using margarine but it came out too runny and did not even cook. Then i tried it again because i thought i put too much milk on the first one. Then again for the third try, but i used butter this time, and it was perfect! Delish!! Thank you for this! :)

    Reply

  25. #
    75
    Zeny K — November 21, 2013 @ 11:17 pm

    Made these and loved them! I wanted to try and make them infused with alcohol, any suggestions on what and how much to use ?

    Reply

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