The other variety of cupcakes I brought along were chocolate amaretto since Corrie enjoys amaretto flavor. In hindsight I would probably make the frosting a bit stiffer to hold the peaks better, but it’s really just to your taste!
These were also yummy and the frosting addicting – did I mention there was amaretto in it? 🙂
Chocolate Amaretto Cupcakes
Very slightly adapted from Love and Olive Oil
Yields 12 cupcakes
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 tsp. vanilla extract
- 3/4 cup sugar
- 1 Tbsp. amaretto liqueur
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 2 Tbsp. almond meal or finely ground almonds
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter, room temperature
- 2 Tbsp. cocoa powder
- 2 1/2 – 3 cups confectioners sugar
- 1-2 Tbsp. amaretto liqueur
- 2 Tbsp. cream or soy creamer (I used a non-dairy milk that was made out of almonds.)
Preheat oven to 350 degrees F, and put paper liners in your muffin pan.
Whisk together coconut milk, sugar, oil, amaretto, and vanilla extract until foamy.
In a different bowl, sift flour, cocoa powder, almond meal, baking soda, baking powder, and salt together, and add in two batches to the coconut milk mixture. Stir to combine until no or very few lumps remain in the batter.
Fill each muffing cup with about 3 Tbsp. of batter, and bake for approximately 18-20 minutes (mine were done at closer to 16 minutes), until a toothpick inserted into the center comes out clean. Remove to a cooling rack immediately to cool to room temperature.
Frosting: Beat the softened butter until smooth and fluffy, 2-3 minutes. Next add the cocoa powder and a 1/2 cup of the confectioners sugar, and beat until it’s combined. Next add in the amaretto and then continue to add 1/2 cup of confectioners sugar at a time along with the cream as necessary, until the frosting is light and fluffy, 3-5 minutes. Apply to cooled cupcakes and eat!