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Aztec Cupcakes

Aztec Cupcakes

Aztec Cupcakes

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 30 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 24 cupcakes

Cinnamon and almond make these moist cupcakes extra flavorful.

Ingredients

Cupcakes

  • 2 c. all-purpose flour
  • ½ c. brown sugar
  • 1 ½ c. sugar
  • ¼ tsp. Ground Nutmeg
  • 1 c. water
  • 1 tsp. vanilla extract, pure
  • 1 tsp. baking soda
  • ½ tsp. almond extract
  • 2 eggs
  • 1 tsp. Ground Cinnamon
  • 1 c. butter OR margarine
  • ½ c. buttermilk
  • ¼ c. cocoa powder

Frosting

  • 6 tbsp. butter OR margarine
  • ¼ c. buttermilk
  • 3 c. powdered sugar
  • 3 tbsp. cocoa powder
  • 13 c. sliced almonds
  • ½ tsp. vanilla extract, pure
  • ½ tsp. almond extract

Directions

  1. Preheat oven to 350F.
  2. Line muffin pans with paper liners.
  3. Combine flour, sugar, brown sugar, baking soda and spices in a large mixing bowl.
  4. Set aside.
  5. Bring cocoa, butter and water to a boil in a small saucepan.
  6. Pour hot mixture over flour and sugar; stir to mix thoroughly.
  7. Whisk buttermilk, eggs, vanilla extract and almond extract together in a small bowl.
  8. Add to chocolate batter and mix well.
  9. Portion batter into muffin pans, filling about two thirds full.
  10. Bake for 20 to 25 minutes until toothpick inserted in center comes out clean.
  11. Remove to rack and cool for at least 30 minutes.
  12. To prepare frosting, combine butter, buttermilk and cocoa in a small saucepan; bring to a boil.
  13. Remove from heat and gradually stir in powdered sugar and extracts.
  14. Beat until smooth.
  15. Spread over cupcakes and immediately sprinkle with almonds.