Description
Delightful Almond Amaretto Cupcakes filled with rich white chocolate ganache and topped with velvety frosting and crunchy almonds.
Ingredients
Scale
- 8 oz white chocolate chips
- 5 tbsp Amaretto
- 3 tbsp heavy whipping cream, cold
- 6 tbsp unsalted butter, room temperature
- 3/4 cups sugar
- 6 tbsp sour cream
- 1 1/2 tsp almond extract
- 3 egg whites
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk
- 2 tbsp water
- 3/4 cup unsalted butter, room temperature
- 1/2 cup shortening
- 5 cups powdered sugar
- 1 1/2 tsp almond extract
- 3–4 tbsp water or milk
- Sliced almonds, broken into pieces
Instructions
- Make the Ganache: Place white chocolate chips in a medium bowl. Heat Amaretto and heavy whipping cream in a microwave-safe bowl until boiling. Pour over chocolate chips, let sit for 2-3 minutes, then whisk until smooth. Set aside in the fridge for 2-3 hours until firm.
- Preheat Oven & Prep: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
- Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy—around 3-4 minutes.
- Combine Ingredients: Mix in the sour cream and almond extract until well combined, then gradually add the egg whites, mixing thoroughly between each addition.
- Mix Dry Ingredients: In a separate bowl, combine the dry ingredients (flour, baking powder, and salt). Mix the milk and water in a small measuring cup.
- Blend: Add half of the dry mixture into the batter, mixing until combined, followed by the milk mixture. Finish with the remaining dry ingredients, ensuring everything is well incorporated.
- Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about halfway. Bake for 15-17 minutes or until a toothpick inserted comes out with a few crumbs.
- Cool Cupcakes: Allow the cupcakes to cool for about 2-3 minutes in the pan before transferring to a cooling rack.
- Whip Ganache: While the cupcakes cool, whip the ganache in a mixer until soft peaks form—around 5-7 minutes.
- Core Cupcakes: Use a cupcake corer or knife to cut out the center of each cupcake.
- Fill Cupcakes: Spoon the white chocolate ganache into the centers.
- Make the Frosting: In a mixer, combine room temperature butter and shortening until smooth. Gradually add half of the powdered sugar, mixing well. Add 3 tbsp of water or milk and almond extract, then mix again. Gradually add the remaining powdered sugar, adjusting consistency with additional water or milk if needed.
- Frost Cupcakes: Pipe the frosting onto the cupcakes using your favorite decorating tip.
- Garnish: Press broken sliced almonds onto the frosting for a delightful crunch.
- Chill: Refrigerate the cupcakes until ready to serve.
Notes
For extra richness, serve alongside vanilla ice cream or a cup of coffee.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 25g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg