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Almond Chocolate Lava Cupcakes


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  • Author: Lina Judi
  • Total Time: 34 minutes

Description

Indulge in these rich Almond Chocolate Lava Cupcakes, featuring a gooey almond-infused chocolate center. Perfect for chocolate and nut lovers alike!


Ingredients

Scale

For the Cupcakes:

  • 1/2 cup unsalted butter
  • 4 oz semisweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 12 whole almonds

For the Almond Chocolate Filling:

  • 4 oz semisweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1/2 teaspoon almond extract

Instructions

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined.
  • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  • Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups.
  • For the almond chocolate filling, in a small saucepan, heat heavy cream until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Stir in almond extract.
  • Press one almond into the center of each cupcake batter. Spoon almond chocolate filling evenly over each almond.
  • Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
  • Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm or at room temperature for the best experience.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes