These rich chocolate cupcakes start from a package of cake mix and get a triple hit of almond flavor from almond paste, sliced almonds, and almond extract in the glaze. 

Anne rn
Recipe by MyRecipes April 2006

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James Baigrie

Recipe Summary

prep:
25 mins
cook:
19 mins
additional:
20 mins
total:
1 hr 4 mins
Yield:
Makes about 20 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

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  • Crumble almond paste into a medium-size mixing bowl. Reserve 2 tablespoons toasted almonds, and toss remaining almonds with paste.

  • In a separate bowl, beat cake mix and next 4 ingredients at low speed with an electric mixer 30 seconds or until combined. Scrape sides of bowl with spatula, and beat at medium speed 1 1/2 to 2 minutes or until batter is smooth and thickened. Stir 3/4 cup batter into almond paste mixture.

  • Spoon about 2 tablespoons remaining batter into each cupcake liner. Top each with a tablespoonful of almond paste mixture. Top evenly with remaining batter (about 2 tablespoons per liner).

  • Bake at 350° for 19 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool at least 15 minutes.

  • Drizzle Chocolate Almond Glaze evenly over cupcakes. Gently press reserved almonds into warm glaze. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unglazed) up to 6 months in freezer.

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