It’s truly hard to believe how quickly time flies when you’re doing something you love. As a food blogger, I’ve had the immense joy of sharing countless recipes and culinary adventures with you over the years. Four years ago, on March 30th, I embarked on this incredible journey, launching what would become a vibrant community centered around delicious food. While the actual anniversary date may have slipped my mind in the hustle and bustle of everyday life, I couldn’t let such a significant milestone pass without a proper celebration. And what better way to mark four wonderful years than with an extraordinary recipe that holds a special place in my heart?

The world of blogging has evolved dramatically since I first started, transforming from a nascent passion into a thriving digital landscape. Witnessing and being a part of this evolution has been nothing short of amazing. This blog has opened doors to numerous friendships, collaborations, and opportunities I could only have dreamed of. Each comment, share, and successful recipe made by you, my incredible readers, fuels my passion and makes every moment worthwhile. Reflecting on this journey fills me with immense gratitude for every experience, every challenge, and every triumph.

Among the many wonderful opportunities, one truly stands out and remains a highlight of my blogging career. Months ago, I received an invitation from Betty Crocker, a name synonymous with home baking, asking me to submit a unique cupcake recipe for an upcoming cookbook. They were compiling “The Big Book of Cupcakes,” featuring recipes from various talented food bloggers, and wanted to include my creations. My heart fluttered with excitement at the mere thought of being part of such a prestigious publication. I meticulously crafted and submitted a recipe, hoping for the best but trying to keep my expectations in check. After all, the competition must have been fierce!

Then, the email arrived. I remember the exact moment I opened it – an unexpected message confirming that my recipe had been chosen! The joy was indescribable; I literally jumped up and yelled with pure elation! It was a surreal moment, a validation of all the hard work and passion poured into this blog. Fast forward to today, and “The Big Book of Cupcakes” has finally been released. Holding a copy in my hands, flipping through its pages, and seeing my name, my blog, and my very own recipe in print was an experience beyond words. While I’m not holding out for a full-fledged cookbook deal just yet, this incredible achievement, a tangible recognition of my efforts, remains a cherished milestone.

Now, let’s dive into the star of our celebration: these exquisite Chocolate Amaretto Cupcakes. While I would love to claim full creative credit, the truth is, this recipe is a beautiful homage to a beloved family favorite, with a special nod to my amazing mother. Years ago, my family, especially my mom, was utterly devoted to a dessert at Olive Garden called Chocolate Lasagna. This rich, layered chocolate cake, featuring an irresistible almond-flavored frosting, was a staple for special occasions and a consistent craving. When it was tragically removed from the menu, my mom was heartbroken.

But true to her culinary spirit, my mother didn’t just mourn its absence; she set out to recreate it! Her homemade version of that famous almond-frosted chocolate cake quickly became the most requested dessert for every birthday in our family. It’s a recipe steeped in love and tradition. So, when brainstorming ideas for a truly special cupcake, the glorious almond frosting from my mom’s cake immediately sprang to mind. I knew it had to be the centerpiece of my new creation. While the dense, rich chocolate cake base needed some tweaking to translate perfectly into fluffy, moist cupcakes – requiring a slightly different chocolate cake recipe – the magical almond frosting remained untouched, a testament to my mom’s original genius.

The result is nothing short of spectacular: a perfectly balanced fusion of rich, moist chocolate cupcakes crowned with a light, dreamy, cooked almond frosting, and finished with a scattering of chopped chocolate. Each bite is a symphony of flavors, with the deep cocoa notes harmonizing beautifully with the delicate, nutty almond. This isn’t just a cupcake; it’s a memory, a tradition, and a celebration all rolled into one delightful package. Seriously, you absolutely must try these Chocolate Amaretto Cupcakes. They are, without a doubt, my all-time favorite, and I am confident they will become one of yours too!

Explore More Chocolate Cupcake Favorites:

• Chocolate Malt Cupcakes with Vanilla Malt Buttercream
• Chocolate Mint Cupcakes
• Chocolate Sour Cream Cupcakes with Chocolate Buttercream
• Eggless Chocolate Cupcakes
• Ultimate Chocolate Cupcakes

Chocolate Amaretto Cupcakes

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Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 24 servings

Course: Dessert

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These award-winning Chocolate Amaretto Cupcakes are chocolate cupcakes topped with a light almond cooked frosting and chopped chocolate.

Ingredients

Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/4 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Frosting:

• 3/4 cup milk
• 1/4 cup all-purpose flour
• 3/4 cup butter softened
• 3 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Topping:

• 1/2 cup semi-sweet chocolate chips, coarsely chopped
• 1/4 cup chocolate syrup

Instructions

1. Preheat the oven to 350F (175°C). Line 24 regular muffin cups with paper liners.
2. 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 until well combined. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract. On low speed, 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 and no dry streaks remain.
3. Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
4. Bake for 14 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes in the muffin tin for 5 minutes before transferring them to a wire cooling rack to cool completely.
5. Meanwhile, prepare the frosting: In a 1-quart saucepan, whisk together the 3/4 cup milk and 1/4 cup flour until smooth. Cook over medium heat, whisking continuously, until the mixture thickens, about 2 minutes. Remove from heat and cool completely to room temperature, which will take approximately 1 hour.
6. In a medium bowl, beat the softened butter and powdered sugar on low speed until smooth and creamy. Gradually add the completely cooled milk mixture and beat on medium-high speed until the frosting is light and fluffy. Beat in the almond extract. If necessary, add additional powdered sugar, one tablespoon at a time, to achieve your desired spreading consistency.
7. Once the cupcakes are completely cool, frost them generously with the almond frosting. Top each cupcake with coarsely chopped semi-sweet chocolate chips and drizzle with chocolate syrup for a beautiful finish.