Ingredients
- 1 Betty Crocker™ SuperMoist™ yellow or butter recipe yellow cake mix (and ingredients package calls for)
- 2 cups raw almonds
- 1/3 cup brown sugar, packed
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 2 teaspoons vanilla paste or extract
- 1/2 teaspoon almond extract
- 1/4 cup mini chocolate chips
- 4 tablespoons milk
- 1 container Betty Crocker™ Rich & Creamy chocolate frosting
- 1/4 package of Pillsbury™ refrigerated chocolate chip cookie dough (optional)
Instructions
1 _ Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.2 _ While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.
3 _ Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.
4 _ Add brown sugar, salt, vanilla, and almond extract.
5 _ Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.
6 _ Chill in refrigerator for 20-30 minutes or until firm.
7 _ Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
8 _ Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).
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