For some reason I thought of Amaretto today. I don’t know why… but it just came to me. It might have been because of the Amaertti German biscuits I bought at the German store today (which are SO GOOD). But the point is… I’m making these cupcakes! Ha! So, I ran BACK to the local German store and picked up a 700ml bottle of Italian Amaretto (for only €3,99!! liquor is so cheap here!) and came up with this recipe for Chocolate Amaretto cupcakes!
Since these are mini’s I won’t be drenching them in the Amaretto like I did the regular size cupcakes, but you definitely should poke some holes in your cupcakes and drench them with more of this delicious liquor if you decide to make regular size cupcakes with this recipe. I’m pretty sure that’d be just a little too much Amaretto for such a small cupcake, since there is Amaretto in the cake, ganache and the buttercream!
I’m bringing these to an FRG meeting tomorrow. (For those of you who don’t know… FRG = Family Readiness Group in the Army. I’m the FRG Leader of my husband’s company in the Army and it’s my first meeting after taking the job. I want to make a good impression!) I’m pretty sure these will be a hit with not only the other FRG Leaders but the soldiers who will be there!
Chocolate Amaretto Cupcakes
Makes 24 mini cupcakes and about 6 regular size cupcakes
1 cup coconut milk
1/3 cup canola oil
3/4 cup sugar
1/4 cup amaretto liqueur
1 cup all-purpose flour1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
- Preheat oven to 350 F degrees and line your cupcake pan with mini nut cups or mini cupcake liners.
- In a large bowl, whisk together the coconut milk, oil, sugar egg, and amaretto.
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
- In two parts, gently whisk the flour into the wet mixture. Mix until all the clumps are out. Scrape the sides and bottom of the bowl to make sure everything is incorporated.
- For minis: Scoop batter into liners about 1/2-2/3 full. Bake for 12-15 minutes or until a toothpick comes out clean.
- For regular size: Scoop batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in pan for 5 minutes until removing to a wire rack to cool completely.
This made enough to dip all the cupcakes with 1/2 left over
4 oz semi-sweet bakers chocolate, finely chopped
1/2 cup whipping cream (I actually ran out of whipping cream, so I used 1/4 cup milk and 1/4 cup coconut milk)
3 tbsp Amaretto liquor, separated
1 tbsp butter
- Chop the chocolate and place it in a glass bowl.
- In a double boiler, bring the cream and 2 tbsp Amaretto to a boil.
- Pour over the chocolate and let sit for 30 seconds.
- Stir until smooth.
- Add the butter and 1 tbsp Amaretto and stir until incorporated.
- Dip the tops of cooled cupcakes in the ganache. Set aside before to firm up frosting.
Chocolate Amaretto Buttercream
Makes enough to frost all the cupcakes in the above recipe
1/2 cup (1 stick)unsalted butter, room temperature
2 tbsp cocoa powder
1 lb powdered sugar, sifted
2 tbsp amaretto liqueur
2-3 tbsp whipping cream
Amaretti biscuit cookies
- Sift together the powdered sugar and the cocoa powder.
- Cream the butter until smooth.
- 1 cup at a time, add the sugar/cocoa. Mix until smooth.
- Add the amaretto and mix until incorporated.
- Add the whipping cream until you get the consistency and texture you desire.
- Scrape the sides of the bowl and mix for 30 seconds on high.
- Pipe a dollop of buttercream onto each cupcake. Top with an Amaretti biscuit cookie.