Chocolate Amaretto Cupcakes Recipes

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.

Steps:

• 1. Follow directions on the bettycrocker box for making the cupcakes. I put in the cupcakes for like 18 minutes but I have an electric oven... It might be different for everyone I would do 18-20 minutes and poke the cupcake with a noodle to see if it's done.
• 2. Stir in amaretto once you've put in oil, eggs and water. stir well and you will have super deliecious cupcakes when they are done

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

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.