I know, I know. A good food blogger would have shared these with you before Valentine’s Day. But had I done that, my husband would have known about them! And everyone loves surprises, so just forgive me on this one, okay? I promise, they’ll taste just as good if you make them this week as they would have last week. Plus, you don’t have to share them with your Valentine this way. So really, I’m doing you a favor!
Anyway: THESE CUPCAKES. Oh. My. Goodness. You have to make these cupcakes. If you don’t know, amaretto is an almond liqueur and it is fantastic. Disaronno is smooth without being overly sweet, and according to their website the almond flavor comes from apricots. Who knew? In college, it was our liqueur of choice (we were classy college kids). Even now, an amaretto sour is almost always a good choice at a bar.
But back to the cupcakes. For Valentine’s Day, I knew I wanted to make something special for Brendan. Knowing how much he loves amaretto, I decided on amaretto infused truffles. However, I forgot to factor in one key factor: alcohol doesn’t really like to set. Nope, too much alcohol is something will keep it pretty liquidy. So my truffles, even after a day and a half in the freezer, were still soft. What was I going to do? And then it hit me: this would work really well as a frosting! If I were to whip it up with some powdered sugar, this would be seriously AMAZING. Of course, frosting is supposed to go on top of something, and not just on a spoon and into my mouth. So, I knew amaretto cupcakes were in my future.
Working from my basic chocolate cupcake recipe, I adapted it to make what may be the world’s most delicious cupcakes. The amaretto cupcakes were light and moist and had the ideal crumb factor for a cupcake. They had a distinct almond flavor that Brendan and I both loved. And it paired incredibly well with the frosting. The frosting, which was thick and creamy, was bold and chocolately at first bite, but finished with a nice amaretto flavor. Since the frosting isn’t cooked off at all, there’s still some alcohol in these babies, but a little booze in dessert just makes things even better! Overall, these cupcakes were perfectly balanced and the ideal sweet treat to end our meal. Seriously: if you like amaretto, or chocolate, or happiness, you will love these cupcakes.
Disaronno Cupcakes with Whipped Ganache Frosting
Gluten Free & Vegan
Makes 6 (generously frosted) Cupcakes; can easily be doubled or tripled for more
- ½ cup white sugar
- ¼ cup white rice flour
- 1/8 cup (2 tbsp) potato starch (NOT potato flour)
- 1 tbsp tapioca flour
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tbsp. flaxseed dissolved in 1 ½ tbsp. warm water
- ¼ cup almond milk
- ¼ cup canola oil
- 1/8 cup amaretto
- ½ tsp vanilla extract
- Whipped Ganache Frosting
- 1 cup (6 oz) chocolate chips (vegan if desired)
- ¼ cup almond milk
- 2 tsp amaretto
- ¾ – 1 cup powdered sugar
- Preheat oven to 350, and line a cupcake tin with liners.
- Combine sugar, flours, xanthan gum, baking powder, baking soda, and salt in a large bowl, and whisk so everything is evenly distributed.
- Combine flax egg, almond milk, canola oil, amaretto, and vanilla extract. Mix the wet ingredients into the dry ingredients, and stir until smooth.
- Divide the batter among cupcake tins, and bake for 22 – 25 minutes, or until a toothpick entered into the center comes out clean and they are turning golden.
- For frosting:
- Put chocolate chips and amaretto in a heatproof bowl. Heat almond milk until it starts to simmer, pour over the chocolate, and let stand for 3 minutes. Stir until smooth and cool to room temperature.
- Transfer the chocolate mixture into the bowl of a mixer (or use a hand mixer). Beat until it starts to get lighter in color. Slowly add in powdered sugar until the frosting becomes thick enough to spread and hold its shape. If you want to be able to pipe it, you’ll need to add more powdered sugar. If it gets too thick, add more almond milk (or amaretto; I won’t judge).