Ultimate Indulgence: Chocolate Almond Buttercream Frosting

 

I am in love with chocolate - that's no secret.  But for me, the perfect marriage of chocolate with chocolate comes in the form of a cupcake adorned with a generous dollop of rich, fudge-like chocolate almond frosting.

Now, for those of you who claim to be almond haters - listen up. You don't  know what you're missing! Especially when pairing the sweet yet strong flavor of almond with all the glory that is cocoa. The chocolate brings out the best in the almond, the almond brings out the rockstar in the chocolate.

This chocolate almond buttercream frosting is fast to make and impossible to resist.   I literally make it at least twice a month!  Keep this recipe on file...better yet, type it up in size 20 font and stick it smack dab on the front of your fridge. When your chocolate craving strikes, you'll need this recipe handy!

Chocolate Almond Buttercream Frosting

1 C. (2 sticks) butter, softened
3 1/2 C. confectionery sugar
1/2 C. cocoa powder
1/2 tsp. salt
1 1/4 tsp. almond extract
3 tbsp. milk (whole milk is best in baked goods & frosting)

With an electric mixer, beat butter until soft and creamy.  Add in confectionery sugar 1/2 cup at a time (mixing at a slow speed to avoid having your kitchen look like the Swiss Alps). Add in 3 tbsp. milk. Mix well.

Add in cocoa. Mix well.  Add in salt & almond extract. Mix well.

Frosting will be slightly thick and fudge like, but should be easy to spread.  If frosting is too thick, add a 1/2 tsp. of milk in at a time until desired consistency is reached.

Voila. Chocolate lovers, rejoice.

For a fun look, top your frosted cupcakes with bright sprinkles.


For a sophisticated look, top your frosted cupcakes with slivered almonds.

Congrats Grads! (and Almond Buttercream Recipe)

This weekend I made six dozen cupcakes for a graduation party. The student's school colors were orange and black, so instead of using any type of black frosting (doesn't taste good & the dye will DEFINITELY stain your teeth), I incorporated Oreos as a way to incorporate the black & as a palette to write the graduation year on. Sure, they look slightly halloween-y, but sometimes that's inevitable when all you have to work with is orange and black.

Of course, I topped these cakes with my favorite frosting: Almond Buttercream.

I am constantly asked for this frosting recipe - so here it is!:


Almond Buttercream Frosting

4 C. Confectionery Sugar
3 tbsp. Milk
1/2 C. butter (1 stick)
2 tsp. Almond Extract

Make sure butter is room temperature. Mix with 1 C. Confectionery sugar until well blended.

Add in milk & 1 more C. of Confectionery sugar. Mix well.

Add in Almond Extract & one more cup of Confectionery sugar. Mix well.

It's usually at this point that the frosting will get tough to mix. Feel free to mix in another tablespoon of milk to smooth out the frosting. Frosting should be smooth & easy to spread with a knife.

Add in last cup of Confectionery sugar. Mix well. Add small amount of milk to smooth out frosting if necessary.

Use immediately or refrigerate for up to two days in an airtight container.

Enjoy!