Almond Chocolate Cupcakes

On Father's Day, our church had a little dessert potluck for all of the men, and I was asked to bring a treat to share. I figured there would be a good number of mouths to feed so I decided to whip up some mini cupcakes. You definitely can't go wrong with classic chocolate cupcakes and chocolate frosting, but the almond extract in both really took them to the next level. Don't forget to sprinkle some mini chocolate chips, sprinkles, crushed candy bar, or maybe even some caramel on top! Enjoy!

Chocolate Cake

3/4 c. butter

3 eggs

2 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 t. baking soda

3/4 t. baking powder

1/2 t. salt

2 c. sugar

2 t. vanilla

1 t. almond extract

1 1/2 c. milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease twenty-four 2 1/2-inch muffin cups or line with paper bake cups. (I chose to primarily make mini cupcakes and ended up with 60, as well as 12 regular sized ones.) Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350*F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar while beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla and almond extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into prepared pan(s).

3. Bake for 12-15 minutes, or until a wooden toothpick inserted near center(s) come out clean. Let cupcakes sit for a minute or two before transferring them to a wire cooling rack.  Cool thoroughly.

Almond Fudge Frosting

2 pounds powdered sugar (about 8 cups)

1 c. unsweetened cocoa powder

1 c. butter, softened

2/3 c. boiling water

2 t. vanilla

1 t. almond extract

1. In a large mixing bowl combine powdered sugar and cocoa powder. Add butter, boiling water, vanilla, and almond extract. Beat with an electric mixer on low speed until combined. Beat 1 minute on medium speed. If necessary, cool 20 minutes or until mixture reaches spreading consistency. Or if frosting is too thick, add boiling water, 1 tablespoon at a time, until frosting reaches spreading consistency.  Frost away!

Both recipes adapted from Better Homes and Garden New Cook Book.