Chocolate Amaretto Cupcakes Food

AMARETTO DREAM CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.

CHOCOLATE AMARETTO CUPCAKES

Steps:

• Preheat the oven to 350F. Line 24 regular muffin cups with paper liners.
• In a medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In a large bowl, beat the oil and granulated sugar with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. On low sped, alternately add the flour mixture, about 1/3 at a time, and 3/4 cup milk, about 1/2 at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake for 14 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
• Meanwhile, in a 1-quart saucepan, whisk together the 3/4 cup milk and 1/4 cup flour. Cook over medium heat, whisking, until thickened, about 2 minutes. Remove from heat and cool completely, about 1 hour.
• In a medium bowl, beat the butter and powdered sugar on low speed until smooth. Add the cooled milk mixture and beat until light and fluffy. Add in the almond extract. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.
• Frost the cupcakes. Top each cupcake with chopped chocolate chips and drizzle with chocolate syrup.

GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350° F (320° F when fan assisted).
• Cream cheese filling:.
• chop butterscotch chocolate (if you don't use chips).
• dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
• stir in cream cheese until creamy.
• stir in maple syrup.
• stir in chopped chocolate.
• chocolate batter:.
• combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
• beat egg whites until stiff peaks form, set aside.
• in a double boiler, melt chocolate and butter.
• in a seperate bowl, cream egg yolks and agave nectar.
• stir amaretto into melted butter-chocolate mix.
• cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
• stir dry ingredients into that cream.
• fold in egg whites.
• line six cupcake cups with paper liners.
• divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
• fill one dollop of cream cheese filling on top of each portion.
• cover with the second half of the chocolate batter.
• bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
• Immediately remove the cakes from the cups and let cool on a rack.
• You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).