This post is sponsored by Blue Diamond Almonds.
I recently received two new-to-me flavors of almonds from Blue Diamond: Blueberry Flavored Almonds and Salted Caramel Flavored Almonds. I found myself gravitating to them both at times because, well – they’re almonds. What I found surprising about the blueberry flavor is that there are no artificial colors or flavors. Before they were all gone, I hurriedly took a photo of them with my phone:
Each serving is 160 calories, yet has 5 grams of protein. Those are pretty good numbers for a snack.
With the can of Salted Caramel almonds, I thought I would come up with a recipe. Don’t you think that chocolate and browned butter buttercream make a winning combination? I do.
I made a simple, gluten-free chocolate cupcake using coconut and almond flours. The batch made a dozen – the right size for enjoying and sharing. After the cupcakes cooled, I made my first batch of browned butter buttercream. The technique for making it is very much like making a traditional buttercream with the exception of taking the time to brown butter and letting it cool. The little bit of extra work complements the salted caramel flavor in the nuts.
If you like your cupcakes more on the “sweet” side, feel free to use a box of regular or gluten-free chocolate cake mix. I like to balance out the sweetness of the frosting with a cake that is not quite so sweet.
The chopped almonds take the cupcakes up a notch, not to mention the almond on top. I coarsely chopped my almonds, but you can chop them finer or process them a bit in a food processor.