Ingredients

The following ingredients have 24 Servings
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 1/2 cups sugar (I used raw sugar)
  • 2 large eggs
  • 2/3 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/2 cups strawberries (diced (plus several strawberries for garnish))
  • 8 ounces heavy whipping cream
  • 6 ounces bittersweet chocolate (chopped)

Instruction

  • Preheat oven to 400°F. Line muffin tins with paper cups.
  • Cream together butter and sugar, then add the eggs, mixing until smooth. Add almond milk, vanilla, and almond extract, mixing to combine.
  • Add dry ingredients and mix until combined. Stir in the chopped strawberries.
  • Pour batter into muffin papers, and bake 16-18 minutes. Allow muffins to cool.
  • Meanwhile, heat cream in a small saucepan over medium-high. Once the cream starts to lightly bubble, remove it from heat and stir in the chocolate, allowing it to melt. Whisk until smooth.
  • Spread the ganache on the cupcakes and allow to sit. Garnish with 1/2 of a strawberry. Serve!