Chocolate Cupcakes with Almond Frosting

Chocolate Christmas Cupcakes with Almond Frosting


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (preferably Hershey's Special Dark)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 3/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips


  • 1 cup shortening
  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon clear butter-flavored extract
  • 1-2 teaspoons almond extract
  • 2 tablespoons cream or milk


Preheat the oven to 350 and line muffin pans with 24 paper liners.

In a bowl, combine the flour, sugar, cocoa powder, salt and baking soda.  Add the eggs, cream, sour cream, oil and vanilla and whisk vigorously to combine well.  Stir in the chocolate chips.  Divide batter between the pans.

Bake for 15-17 minutes, or until a toothpick comes out clean.  Remove from the pans and cool on wire racks, covered loosely with clean kitchen towels.

To make the frosting, combine the shortening, powdered sugar and meringue powder in the bowl of your stand mixer fitted with the whisk attachment; mix on low to combine.  Add the extracts and cream and whip on medium high speed for 4-5 minutes, scraping the bowl down a few times, until light and fluffy.

Frost the cooled cupcakes and garnish with sparkling sugar and the dried fondant cutouts.


Yields 2 dozen cupcakes


Recipe from Curly Girl Kitchen