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Chocolate-Amaretto Cupcakes

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By Betty Crocker Kitchens
Updated Aug 8, 2011
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The ever-popular cupcake goes a bit upscale in this almond-flavored version, drizzled with chocolate syrup. Yum!

Chocolate-Amaretto Cupcakes

  • Prep Time 50 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 16
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    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.
  • Step 
    3
    Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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.
  • Step 
    7
    Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.

Nutrition

300 Calories
13g Total Fat
3g Protein
42g Total Carbohydrate
32g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
190mg
8%
Potassium
105mg
3%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
6%
Sugars
32g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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