Looking for a treat to make for St Patrick’s Day that’s so good you’re sure to get kissed? You need to make these Almond Fudge Kiss Cupcakes!
Whether you’re Irish or not, you’ll be feeling pretty lucky after eating a few of these cupcakes!
Is it weird that I really want to call them Kiss Me Cupcakes?? I just like the sound of that
These little cakes are fluffy and so buttery (yum!) and they have the delightful aroma of almond that comes from almond extract.
This was my first time making an almond cake, and I know it sounds strange, but I didn’t want to use any actual nuts in the cake, which is why I went with the extract. I modified my butter cake recipe, and it turned out just right! I really love the way the almond extract brightens the flavor of the cake. And it pairs perfectly with the frosting! Oh this fudge frosting…
It’s thick, and rich, and smooth. Not too sugary…I don’t like frosting that’s super sweet. It is chocolatey though!
It has a deep chocolate flavor with just a hint of almond. I could just eat the whole batch with a spoon, really.
Toss on a few rainbow sprinkles and an almond kiss, and these Almond Fudge Kiss Cupcakes are ready to bring you some luck
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Almond Fudge Kiss Cupcakes
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
- 2 cups sugar
- 1 cup butter (softened)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 heaped teaspoon almond extract
- 3 cups flour
- 1 cup buttermilk
- 2 1/2 teaspoons baking powder
- 5oz unsweetened bakers chocolate (melted and cooled)
- 1/2 cup butter (softened)
- 3 1/2 cups powdered sugar
- 1/4 teaspoon almond extract
- 1/3 cup milk
|Preheat oven to 350. |
In large bowl beat together sugar and butter until very light and fluffy. Add in vanilla, almond extract, and eggs one at a time, mix well. With mixer on low gradually add in flour, milk and baking powder, then turn to medium speed and mix for 2 minutes. Pour evenly into 24 cupcake liners. Bake about 15 minutes or until toothpick inserted comes out clean. Remove from tins and let cool completely before frosting.
|Beat together the melted (cooled) chocolate with the butter until smooth. Add in the almond extract, sugar, and a few TBS of the milk, mix well. If too thick, add more milk and beat again. Pipe or spread onto cooled cupcakes.|