Aztec Cupcakes Recipe
- Cook Time: 1 Hour, 30 Minutes
- Yield: 24 cupcakes
- Cinnamon and almond make these moist cupcakes extra flavorful.
Ingredients
Cupcakes
- 2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 1/2 cup sugar
- 1/4 tsp Ground Nutmeg
- 1 cup water
- 1 tsp vanilla extract, pure
- 1 tsp baking soda
- 1/2 tsp almond extract
- 2 eggs
- 1 tsp Ground Cinnamon
- 1 cup butter OR margarine
- 1/2 cup buttermilk
- 1/4 cup cocoa powder
Frosting
- 6 tbsp butter OR margarine
- 1/4 cup buttermilk
- 3 cup powdered sugar
- 3 tbsp cocoa powder
- 1/3 cup sliced almonds
- 1/2 tsp vanilla extract, pure
- 1/2 tsp almond extract
Directions
- Preheat oven to 350F.
- Line muffin pans with paper liners.
- Combine flour, sugar, brown sugar, baking soda and spices in a large mixing bowl.
- Set aside.
- Bring cocoa, butter and water to a boil in a small saucepan.
- Pour hot mixture over flour and sugar; stir to mix thoroughly.
- Whisk buttermilk, eggs, vanilla extract and almond extract together in a small bowl.
- Add to chocolate batter and mix well.
- Portion batter into muffin pans, filling about two thirds full.
- Bake for 20 to 25 minutes until toothpick inserted in center comes out clean.
- Remove to rack and cool for at least 30 minutes.
- To prepare frosting, combine butter, buttermilk and cocoa in a small saucepan; bring to a boil.
- Remove from heat and gradually stir in powdered sugar and extracts.
- Beat until smooth.
- Spread over cupcakes and immediately sprinkle with almonds.
