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Chocolate Amaretto Cupcakes

Chocolate Amaretto Cupcakes

Spiked cupcakes anyone? These cupcakes, much like my last batch of Mocha cupcakes, will give you a bit of a buzz, albeit in a slightly different way. I probably went a bit overboard on the amaretto in the frosting (2 tablespoons is a wee bit strong for only 12 cupcakes), so I’ll leave the recipe flexible and you can decide just how tipsy you’d like your cupcakes to be. Underage? Substitute 1/2 teaspoon almond extract for each tablespoon of amaretto. Granted, you won’t get the tingle of the alcohol in your frosting, but you’ll still have yourself some pretty darned good cupcakes.

These cupcakes arose from one of those, I. Must. Bake. Immediately. urges, that seem to be occurring on quite the regular basis (like, every weekend). Unfortunately, I think all my sugary concoctions are starting to take a toll on Taylor’s teeth (not that he didn’t have cavities before I met him) but I feel as though I’m making it worse. And me, who’s been cavity-free my entire life, can’t help but feel the twinge of guilt when he goes in for yet more dental work. Shudder. Maybe I need to start tossing my baked goods into the blender first and feeding him through a straw… that way the sugar never touches his teeth. Though, to be honest, a ‘blended’ cupcake kind of loses it’s appeal… ew.

Thanks to everyone for your endearing comments about the new design. I’m still tweaking it daily (oh the woes of being a designer…) like the cool new footer I added yesterday, which will show you the most popular posts of late and the most recent comments. Don’t forget to get yourself a gravatar too if you’d like to post a comment – the little picture next to your name will really let your personality shine!

Chocolate Amaretto Cupcakes

Makes 12 cupcakes.

Ingredients:

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon amaretto liqueur
1 cup all-purpose flour
1/3 cup cocoa powder
2 tablespoons almond meal or finely ground almonds
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:
1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
2 1/2 - 3 cups confectioners' sugar
1-2 tablespoons amaretto liqueur
2 tablespoons cream or soy creamer

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, amaretto, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, almond meal, baking soda, baking powder, and salt. Add in two batches to wet ingredients and mix until no lumps remain (or very few remain).

Pour into liners, filling each with about 3 tablespoons of batter. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add in cocoa powder, along with 1/2 cup confectioners' sugar. Beat until combined. Beat in amaretto to taste. Continue adding sugar 1/2 cup at a time, adding cream as necessary, until light and fluffy, 3-5 minutes. Spread or pipe onto cooled cupcakes.

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24 CommentsLeave a Comment →

  1. 1
    Posted On September 22, 2009 at 6:21 pm

    Omg…I can’t wait to make these…..or at least print the recipe and give it to someone way more qualified to make for me. Keep ‘em coming!

    Reply

  2. 2
    Posted On September 22, 2009 at 6:22 pm

    Also….love the new footer. Blends so nicely with the whole understated site concept. Definitely one of my favorite blogs and I’m not even a foodie!

    Reply

  3. 3
    Posted On September 22, 2009 at 8:00 pm

    These look amazing! Delicious and beautiful….can’t wait to make them!

    Reply

  4. 4
    Posted On September 22, 2009 at 9:42 pm

    wow, those were some pretty strong urges, eh? but i do totally get it–happens to me sometimes and i just HAVE to bake. but i feel like my baked goods don’t ever come out looking quite as pretty as yours. these are GORGEY. and probably tasty.

    Reply

  5. 5
    Posted On September 22, 2009 at 10:02 pm

    They look fantastic, love the photography as well! I think the last alcoholic frosting I made was Baileys – maybe it is time for another!

    Reply

  6. 6
    Posted On September 22, 2009 at 10:20 pm

    SHAZAMM!! Panty dropping cupcakes? :-) Okay, this sounds so absolutely fabulous! I must try this recipe. Thank you, thank you OH GODDESS OF TEMPTING FOODIES!

    Reply

  7. 7
    Posted On September 22, 2009 at 10:21 pm

    afterthought…where did you score that cute cupcake stand? it’s perfecto!!

    Reply

  8. 8
    Posted On September 23, 2009 at 1:15 am

    I don’t usually salivate over cupcakes, but these seriously look fantastic. I’m going to buy cupcake trays just to make these.

    Reply

  9. 9
    nikki
    Posted On September 23, 2009 at 3:02 am

    I think I can help you out with that, Elizabeth! I don’t know where Lindsay found her’s (pillar candle stand?), but check out Whitney Smith’s Etsy store. She has several sweet cupcake stand designs (both domed and undomed). And, to showcase a whole dozen, you can’t beat Sprinkles’ cupcake tray! Goodies made with Lindsay’s recipes deserve special treatment!

    http://www.etsy.com/view_listing.php?listing_id=31329845
    http://www.etsy.com/view_listing.php?listing_id=31147654
    http://www.sprinkles.com/accessories/cupcake_tray.html

    Reply

  10. 10
    Posted On September 23, 2009 at 7:58 am

    Elizabeth –
    the stands (we have a set of 6!) were a wedding gift from Taylor’s grandmother. There’s no brand name or marking on them, so I have no idea where she got them, but they are adorable, aren’t they? :)

    Nikki –
    Thanks for those links! Those handmade stands are adorable, and DEFINITELY going on my wishlist. :)

    Reply

  11. 11
    Posted On September 23, 2009 at 3:37 pm

    These are lovely and must be truly tasty with that spike of amaretto!

    Reply

  12. 12
    Posted On September 23, 2009 at 10:53 pm

    Mmm, that sounds good!

    Reply

  13. 13
    Posted On September 23, 2009 at 11:12 pm

    Yum! I love cupcakes with booze!

    Reply

  14. 14
    deb
    Posted On September 24, 2009 at 4:10 pm

    i love love LOVE the cake stand it’s on! (and the cupcake itself looks pretty awesome, too!) where can i get some of those?

    Reply

  15. 15
    Posted On September 28, 2009 at 2:13 pm

    I love ameretto, so got to be great cakes, but even better, something delicious to bake for the vegans.

    Reply

  16. 16
    Posted On September 29, 2009 at 1:31 pm

    Oh my these look so good. I’m going to add these to the top of my “must bake” list!! And love the blog. Definitely bookmarking.

    Reply

  17. 17
    Posted On October 30, 2009 at 11:56 am

    Thanks so much for such a yummy recipes. I made them as one of two varieties for my husband’s birthday, and they were a big hit! I’ll be posting them myself soon. :)

    Reply

  18. 18
    Posted On September 3, 2010 at 11:44 am

    Great recipe! Thank you! I made these last night with some friends for my roommate who is lactose-intolerant and they were apparently delicious (I don’t like chocolate) :)

    Here’s a link to the site if you’d like to see!
    http://secretmarmalade.wordpress.com/2010/09/03/baking-with-the-girls-vegan-style/

    Reply

  19. 19
    Kellie
    Posted On September 19, 2010 at 11:53 am

    I have a friend who is allergic to almonds (and most other things). Any ideas of substitutes for almond meal? Can I just leave it out?

    Reply

    • Posted On September 19, 2010 at 12:55 pm

      I’d suggest choosing another cupcake – amaretto is almond liqueur. Maybe not the best flavor for her. :) But in other recipes, almond meal can be substituted for any other finely ground nut, or a whole wheat flour, or even just regular flour.

  20. 20
    Jackie
    Posted On November 10, 2010 at 12:45 am

    I love amaretto. There’s an old mom n’ pop ice cream store in my city and a speciality ice cream flavor they sell is chocolate amaretto. I was skeptical to make the cupcakes because they were practically vegan. But OMG, they’re turned our surprisingly moist.

    I do have a small issue: Did your cupcakes turn out a bit oily? (Due to the coconut milk and oil…) I used paper liners but I think next time, I have to use foil liners because of the oily-ness.

    Reply

  21. 21
    Devon Morgan
    Posted On June 22, 2011 at 5:43 am

    These taste great, but holy cow…I never use cupcake papers at all: just a little organic cooking spray, and I’m usually good to go. I’d say the papers are not at all optional on this one. These were supposed to be for my birthday party tonight, but they completely crumbled when I took them out of the pan. :( I’m going to have to start over from scratch with another recipe. I might use the frosting recipe on a regular chocolate cupcake.

    Reply

  22. 22
    Posted On January 16, 2012 at 6:33 pm

    I have to thank you for this recipe. I use it ALL the time in a billion different variations because they are ALWAYS perfect. I never knew you could use coconut milk instead of eggs? You’re the best! I love your blog :)

    Reply

  23. 23
    Shanda
    Posted On June 19, 2012 at 2:26 pm

    Is it possible to do this recipe without the cocoa powder? I was hoping to do a plain amaretto cupcake. Thanks!

    Reply

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