Description

These decadent Almond Amaretto Cupcakes feature a moist almond-flavored base, a rich white chocolate Amaretto filling, and are topped with creamy almond frosting. A perfect dessert for Halloween or any festive occasion, these cupcakes are sure to impress your guests with their flavor and elegance.

Ingredients

Units Scale

For the White Chocolate Amaretto Filling:

8 oz white chocolate chips
5 tbsp (75ml) Amaretto
3 tbsp (45ml) heavy whipping cream, cold

For the Almond Cupcakes:

6 tbsp (84g) unsalted butter, room temperature
3/4 cup (155g) sugar
6 tbsp (86g) sour cream
1 1/2 tsp almond extract
3 egg whites
1 1/4 cups (163g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water

For the Almond Frosting:

3/4 cup (168g) unsalted butter, room temperature
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 1/2 tsp almond extract
3–4 tbsp (45-60ml) water or milk
Sliced almonds, broken into pieces

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Instructions

Make the Ganache: Place the white chocolate chips in a medium-sized bowl. In a microwave-safe measuring cup, heat the Amaretto and heavy whipping cream until it just starts to boil. Pour the hot cream mixture over the white chocolate chips, let it sit for 2-3 minutes, then whisk until smooth. If necessary, microwave for an additional 10-20 seconds, then whisk again. Refrigerate the ganache for 2-3 hours to firm up.
Prepare the Cupcakes: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes). Add sour cream and almond extract, mixing until well combined. Add egg whites in two batches, mixing well after each addition. Scrape the sides of the bowl as needed. In a separate bowl, combine the dry ingredients (flour, baking powder, salt). In a small measuring cup, combine the milk and water. Add half of the dry ingredients to the wet mixture, mix until well combined. Add the milk mixture and mix again until smooth. Add the remaining dry ingredients and mix until fully combined. Fill cupcake liners halfway with the batter. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Let the cupcakes cool for 2-3 minutes, then transfer them to a cooling rack to cool completely.
Finish the Ganache: Once chilled, whip the ganache with a mixer on high for 5-7 minutes until soft peaks form and the ganache lightens in color.
Core and Fill: Use a cupcake corer or knife to cut out the centers of the cupcakes. Fill the centers with the whipped white chocolate ganache and refrigerate while making the frosting.
Make the Almond Frosting: In a mixer, combine butter and shortening until smooth. Gradually add half of the powdered sugar, mixing until smooth. Add 3 tablespoons of water or milk and almond extract, mixing until fully incorporated. Add the remaining powdered sugar and mix until smooth, adding more water or milk as needed for the right consistency.
Frost the Cupcakes: Pipe the almond frosting onto the cupcakes. Sprinkle sliced almonds around the base of the frosting for a decorative touch.
Chill and Serve: Refrigerate the cupcakes until ready to serve. Serve at room temperature for the best texture.

Notes

Make sure to refrigerate the ganache to firm up before filling the cupcakes.
You can customize the decoration with additional Halloween-themed toppings.

Nutrition

Serving Size: 1 cupcake
Calories: 590 kcal
Sugar: 47g
Sodium: 280mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 74g
Fiber: 1g
Protein: 3g
Cholesterol: 53mg