Aztec Cupcakes

By cecelia26_

Ingredients

• Cupcakes
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon Durkee® Ground Cinnamon
• 1/4 teaspoon Durkee® Ground Nutmeg
• 1/4 cup cocoa powder
• 1 cup butter OR margarine
• 1 cup water
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon Durkee® 100% Pure Vanilla Extract
• 1/2 teaspoon Durkee® Pure Almond Extract
• Frosting
• 6 tablespoons butter OR margarine
• 1/4 cup buttermilk
• 3 tablespoons cocoa powder
• 3 cups powdered sugar
• 1 teaspoon Durkee® 100% Pure Vanilla Extract
• 1/2 teaspoon Durkee® Pure Almond Extract
• 1/3 cup sliced almonds, toasted

Details

Servings 2
Adapted from durkee.com

Preparation

Step 1

Preheat oven to 350ºF. 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.