Ingredients
The following ingredients have 4 Servings
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box (15.25 oz) Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix (and ingredients package calls for)
- 2 cups raw almonds
- 1/3 cup brown sugar, packed
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 2 teaspoons vanilla paste or extract
- 1/2 teaspoon almond extract
- 1/4 cup mini chocolate chips
- 4 tablespoons milk
- 1 can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate
- 1/4 roll from 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough (optional)
Instruction
- Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.
- While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.
- Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.
- Add brown sugar, salt, vanilla, and almond extract.
- Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.
- Chill in refrigerator for 20-30 minutes or until firm.
- Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
- Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).
