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Chocolate Almond Mini Cupcakes




Source of Recipe


Cooking With Paula Deen


List of Ingredients




3/4 cup butter
1 (4 oz) bar bittersweet chocolate, broken into pieces
1 1/4 cups sugar
3 eggs
3/4 cup all-purpose flour
1 tsp almond extract

Sugared Almonds
3 tbsp butter
1/2 cup sliced almonds
3 tbsp sugar

Chocolate Ganache
2 tbsp heavy whipping cream
1 (1 oz) square semi-sweet chocolate

Recipe



Preheat oven to 350°. Line mini muffins pans with paper liners. In a large microwave-safe bowl, melt butter and chocolate on High for 30 second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. Cool for 5 minutes.

Add sugar, stirring until combined. Add eggs, one at a time, stirring well after each addition. Stir in flour and almond extract. Spoon batter into prepared pans, filling 3/4 full. Bake for 17 minutes. Let cool in pans for 5 minutes. Remove to wire racks to cool completely.

In a medium size saucepan, melt butter over medium heat; add almonds and cook for 5 minutes, stirring constantly, until almonds begin to brown. Stir in sugar and cook for 2 minutes. Remove from heat. Spoon almonds onto wax paper to cool.

In a small microwave-safe bowl, combine cream and chocolate. Cook on High for 45 seconds; stir until chocolate is melted.

Serve cupcakes with sugared almonds and ganache on top.