Cakes & Icings
Chocolate Almond Cupcakes
Makes 3 dozen cupcakes
Ingredients
Cupcakes
- 3 1/2 lb (1 pouch) Ghirardelli® Ultimate Chocolate Cake Mix 732-6120
- 18 fl oz (2 1/4 cups) water
- 12 oz (6) eggs
- 6 fl oz (3/4 cup) vegetable oil
- 2 teaspoons almond extract
- 4 oz (1 cup) sliced almonds, melted butter, turbinado sugar
Icing
- 2 1/2 lb (8 1/4 cups)
- Krusteaz® Creamy Fudge Icing Mix 732-0740
- 7 1/2 fl oz (scant 1 cup) hot water
- 1 1/4 teaspoons almond extract, sliced almonds (optional) toasted coconut (optional)
Method
- Cupcakes: Place cake mix, water, eggs, oil and almond extract in mixer bowl.
- Using a paddle, mix on low speed 30 seconds.
- Scrape bowl and paddle. Mix on low speed 30 seconds.
- Add sliced almonds and continue to mix on low speed 15 seconds.
- Using #20 scoop (2 1/2 oz batter), scale batter into well-buttered, cupcake pans.
- For standard oven*, bake at 350°F 18-23 minutes; for convection oven, bake at 300°F 15-20 minutes or until toothpick inserted into center comes out clean.
- Let cool 3 minutes, then remove from pan and cool completely.
- Brush cupcakes sides with melted butter and dip in turbinado (raw) sugar to coat the cupcake sides.
- For Icing: Prepare icing mix as directed on package, adding almond extract.
- Ice cupcakes. Sprinkle with sliced almonds and toasted coconut, if desired. *For presentation, bake cupcakes in standard oven.