Chocolate & Chipotle Almond Cupcakes

IMG_6644Thanks to Blue Diamond Almonds, who sponsored this post, I have the opportunity to work with many of their flavors as a tastemaker. Recipes are fun to come up with and I have done a lot of savory dishes with the other flavors. Once I saw these Honey Roasted almond options, I had to do something a little daring, and a little sweeter this time.

Blue Diamond Almond: “Honey Roasted Chipotle and Dark Chocolate Ganache Cupcake”

Who doesn’t love sweet and spicy together?

I simply made a dark chocolate cupcake, dark chocolate ganache, and ground up the almonds into the ganache to give it that spice. Then topped the cupcake with the beautiful almonds, and it was a sweet and spicy success!

Cupcakes

1 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup boiling water

1/3 cup unsweetened baking cocoa

1/2 cup butter or margarine

3/4 cup sugar

1/2 teaspoon vanillaIMG_6645

1 egg

 

Ganache

 16oz Bittersweet Chocolate

16oz Heavy Cream

6-8 Chipotle Almonds

Method of Preparation:

Heat oven to 350°F (325°F for dark or nonstick pans)

Place baking cups in each of 12 regular-size muffin cups

In medium bowl, mix flour, baking soda, salt and baking powder; set aside

In small bowl, mix boiling water and cocoa until dissolved

In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, and beat well

Beat in vanilla and egg until blended

On low, alternatively add flour mixture and cocoa mixture until blended

Divide batter among muffin cups and bake 20 to 25 minutes

 

Ganache Preparation

In a food processor, ground the Chipotle Almonds until fine like “dust” and then set aside

Place the chocolate into the food processor and process until chopped well
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over

Pour the cream over the chocolate and let stand for 2 minutes

Stir slowly until smooth, making sure all lumps are gone

Allow it to come to room temperature, approximately 2 hours

Once desired frosting consistency, place into piping bag with a design tip and top those cupcakes!

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.