Chocolate Almond Cupcakes

Name: Chocolate Almond Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 cup boiling water; 1/2 cup unsalted butter, softened; 1/4 cup almond milk; 2 cups powdered sugar; 1 teaspoon pure almond extract; Chocolate shavings (for decoration)

Highlighted under: Baking & Desserts

I absolutely adore baking, and these Chocolate Almond Cupcakes have become a delightful favorite in my kitchen. Combining rich chocolate with a subtle hint of almond, these cupcakes are incredibly moist and decadent. Perfect for any occasion, they never fail to impress my family and friends. Topped with a silky almond frosting and adorned with chocolate flakes, they offer a delightful experience that’s hard to resist. I love how simple ingredients can come together to create something truly special that packs so much flavor.

Created by

Ella

Last updated on 2026-01-30T05:19:28.085Z

When I first baked these Chocolate Almond Cupcakes, I was amazed by how the flavors melded together so beautifully. I started experimenting with almond extract in my favorite chocolate cupcake recipe, and the result was nothing short of heavenly. The almond adds a unique twist that elevates the classic chocolate flavor into something extraordinary.

One trick I learned while making them is to use high-quality cocoa powder. It truly makes a difference in achieving that rich, deep chocolate taste. Plus, I always make sure to let the cupcakes cool completely before frosting; it keeps the almond frosting from melting and helps maintain that perfect creamy texture!

Why You'll Love These Cupcakes
Rich chocolate flavor complemented by nutty almond essence
Ultra-moist texture with a fluffy frosting that’s irresistible
A beautiful treat for parties or as a personal indulgence

Perfecting the Cupcake Batter

The success of these Chocolate Almond Cupcakes starts with the batter. A key technique is to carefully mix the dry and wet ingredients to ensure a smooth consistency. When combining the mixtures, avoid over-mixing, as this can lead to denser cupcakes. You want to incorporate until just combined, retaining some air in the batter. This will help create a light and fluffy texture after baking. Also, adding boiling water at the end not only smooths the batter but enhances the chocolate flavor while contributing to moisture.

Another tip is to measure your flour accurately. Too much flour can make your cupcakes dry. I recommend using the spoon-and-level method: spoon the flour into your measuring cup and then level it off with a knife. This ensures you have the right amount without packing it down. This attention to detail pays off, resulting in airy, delicious cupcakes that have the perfect crumb.

Colder Butter for Frosting Success

When preparing the frosting, using softened butter is crucial for achieving that creamy and fluffy consistency. Make sure your butter is at room temperature, which typically means leaving it out for about 30 minutes to an hour. If you're in a hurry, you can cut it into smaller chunks to soften it faster. I always recommend beating the butter first until it's smooth before gradually adding powdered sugar to prevent clumps and achieve a glossy finish.

Also, consider the type of almond milk you use in the frosting. Unsweetened almond milk will keep the frosting balanced and allow the almond extract's flavor to shine. If you need a dairy-free option, this works perfectly without compromising the taste. Remember, you want your frosting to hold its shape when piped, so adjust the almond milk as necessary to get the desired consistency.

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1/2 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
1/4 cup almond milk
2 cups powdered sugar
1 teaspoon pure almond extract
Chocolate shavings (for decoration)

Make sure all your ingredients are at room temperature for the best results.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix together buttermilk, oil, eggs, almond extract, and vanilla extract until smooth.

Combine and Add Water

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Carefully mix in the boiling water until the batter is smooth.

Fill Cupcake Liners

Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool Cupcakes

Once baked, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and almond milk, beating until smooth and fluffy. Stir in the almond extract.

Frost the Cupcakes

Once the cupcakes are completely cooled, frost them generously with the almond frosting and sprinkle with chocolate shavings.

Enjoy with a cup of coffee or share them with friends!

Pro Tips

Try adding slivers of almonds on top of the frosting for added crunch and flavor!

Storage and Freshness Tips

To ensure your Chocolate Almond Cupcakes stay fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Lay the cooled cupcakes on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe container, and they can last for up to three months. Just make sure to frost them after thawing, as frosting can change texture when frozen.

If you notice that the cupcakes are drying out faster than expected, one trick is to place a slice of bread in the container with them. The bread will help retain moisture, keeping your treats soft and fluffy. Also, if you have leftover frosting, keep it refrigerated in an airtight container. It can last for about a week and can be easily rewhipped before using.

Delicious Variations

Feel free to get creative with the frosting on these cupcakes! You can substitute half of the almond extract with orange or hazelnut extract for a different flavor profile. If chocolate shavings are unavailable, crushed almonds or even mini chocolate chips can be delightful alternatives. To add a textural contrast, sprinkle some chopped toasted almonds on top of the frosting for an extra nutty crunch.

For those who want to cater to dietary needs, you can experiment with gluten-free all-purpose flour or almond flour to make the cupcakes gluten-free. Just remember to adjust the liquid slightly, as almond flour tends to absorb more moisture. Additionally, using chia or flaxseed eggs can be a good egg substitute for a vegan option, giving you a moist cupcake without losing the taste.

Questions About Recipes

→ Can I use almond flour instead of all-purpose flour?

While almond flour can be used, it might change the texture and requires adjustments to the liquid in the recipe.

→ What can I substitute for buttermilk?

You can make your own buttermilk by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ How do I store leftover cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Just thaw and frost when ready to serve.