Chocolate-Amaretto Cupcakes

Chocolate-Amaretto Cupcakes

The ever-popular cupcake goes a bit upscale in this almond-flavored version, drizzled with chocolate syrup. Yum!

Prep Time

50

Minutes

Total Time

1:45

Hr:Mins

Makes

24

cupcakes

Cupcakes
1 1/2
cups Gold Medal® all-purpose flour
3/4
cup unsweetened baking cocoa
2
teaspoons baking soda
1/4
teaspoon salt
1/2
cup vegetable oil
1 1/4
cups granulated sugar
4
eggs
1
teaspoon vanilla
3/4
cup milk
Frosting
3/4
cup milk
1/4
cup Gold Medal® all-purpose flour
3/4
cup butter, softened
3 1/2
cups powdered sugar
1
tablespoon amaretto or 1/2 teaspoon almond extract
Topping
1/2
cup semisweet chocolate chips, coarsely chopped
1/4
cup chocolate-flavor syrup
  1. Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.
  2. In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
  3. Divide batter evenly among muffin cups, filling each about two-thirds full.
  4. Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  5. Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.
  6. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.
  7. Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Just before serving, sprinkle cupcakes with a few sliced almonds.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 190mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 1g,
    • Sugars 32g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.