Chocolate-Amaretto Cupcakes

By kayjayjohnson

Ingredients

• Cupcakes
• 1 1/2 cups Gold Medal® all-purpose flour
• 3/4 cup unsweetened baking cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/4 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla
• 3/4 cup milk
• Frosting
• 3/4 cup milk
• 1/4 cup Gold Medal® all-purpose flour
• 3/4 cup butter, softened
• 3 1/2 cups powdered sugar
• 1 tablespoon amaretto or 1/2 teaspoon almond extract
• Topping
• 1/2 cup semisweet chocolate chips, coarsely chopped
• 1/4 cup chocolate-flavor syrup

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.

In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.

In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.