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Homemade Chocolate Amaretto Cupcakes photo

Chocolate Amaretto Cupcakes

These Chocolate Amaretto Cupcakes are decadently rich and moist with a sophisticated nutty twist. Perfect for any occasion and impressively simple to make!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 12 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Cupcake Pan
  • Parchment liners
  • Spatula

Ingredients
  

Cupcake Ingredients

  • 1 cup coconut milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 tablespoon amaretto liqueur
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2 tablespoons almond meal or finely ground almonds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting Ingredients

  • 1/2 cup butter or margarine room temperature
  • 2 tablespoons cocoa powder
  • 2 1/2 to 3 cups confectioners sugar
  • 1-2 tablespoons amaretto liqueur
  • 2 tablespoons cream or soy creamer

Instructions
 

Baking the Cupcakes

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with parchment liners.
  • In a large mixing bowl, whisk together the coconut milk, canola oil, vanilla extract, sugar, and amaretto liqueur until well combined.
  • In a separate bowl, sift together the all-purpose flour, cocoa powder, almond meal, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
  • Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with batter.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Preparing the Frosting

  • In a mixing bowl, beat the room temperature butter or margarine until creamy. Gradually add cocoa powder and confectioners sugar, alternating with amaretto liqueur and cream or soy creamer, until you reach your desired consistency and flavor.
  • Once the cupcakes are completely cooled, generously frost each one with the amaretto chocolate frosting.

Notes

  • For an extra kick of flavor, add a pinch of espresso powder to the batter.
  • Let your cupcakes cool completely before frosting to prevent melting.
  • Experiment with different toppings like crushed almonds or chocolate shavings for a decorative touch.
  • Store unfrosted cupcakes in an airtight container at room temperature for up to three days or freeze for up to three months.
Keyword Amaretto, Chocolate, cupcakes, Decadent, Easy