Thanks 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 vanilla
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!
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.
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