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.
Chocolate Cupcakes with Brown Butter Buttercream
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ¼ cup butter melted and cooled
- 3 large eggs
- ½ cup honey
- 1 cup milk
- 2 teaspoons vanilla
Browned Butter Buttercream
- 1 cup butter
- 4 cups powdered sugar
- 3 Tablespoons milk
- Blue Diamond Salted Caramel Almonds
1.Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2.Combine dry ingredients except for cocoa powder and set aside.
3.Place wet ingredients in mixer bowl and beat until smooth. Add cocoa powder and beat until combined.
4.Add dry ingredients and mix until smooth.
5.Pour into prepared muffin pan and bake 18 - 22 minutes or until a toothpick inserted in center of cupcake comes out clean.
6.Allow to cool before frosting.
For the frosting
1.Melt butter in medium saucepan over low-medium heat. Continue to cook butter, stirring often, until bubbly and light brown. Remove from heat and allow to cool for 10 minutes, then place butter in refrigerator for 30 minutes.
2.Place butter and powdered sugar in bowl of mixer, slowly blending together. Increase speed to high and add milk, 1 tablespoon at a time, and beat at high speed until smooth, about 3 to 5 minutes.
3.Place frosting in decorator bag fitted with tip. Decorate top of cupcakes with frosting.
4.Place one Blue Diamond Salted Caramel Almond on top of each cupcake. Chop approximately 1 cup of almonds to garnish top rim of cupcakes.
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.