Chocolate Almond Mini Cupcakes

I had 2 events for which I wanted to provide baked goods and they were within a week of each other. One was a party given by Caelan’s daycare provider for all of the parents and one was my office holiday party. So I decided to take a shortcut and use a boxed cake mix to make mini cupcakes. A batch of cake batter will make a zillion mini cupcakes (I got 5 dozen out of it before I ran out of liners, but there was a little bit of batter left). I used a French Vanilla mix (because I had it on hand) and I added some almond extract.

I decided I would dip the cupcakes in chocolate ganache before frosting them with almond buttercream. I used the ganache recipe found in this post from Annie’s Eats. I had some leftover almond buttercream from the anniversary cupcakes I had made the week before so I just used that. I think the almond flavor was a lot stronger after having been in the fridge for a few days (and that wasn’t necessarily a good thing). I garnished the mini cupcakes with some shaved milk chocolate.

I brought a dozen and a half or so of these to the daycare party and put the rest in the fridge (unfrosted, un-ganached). I never did get around to finishing the ones for my office party. Sorry coworkers. But I was kind of “meh” on how these turned out anyway. I don’t know what it was, but the flavor was kind of off.

So since I had several dozen of these leftover, I wrapped them up and put them in the freezer. I’ve never frozen cupcakes before, so it’s kind of an experiment. We’ll see if they’re any good if I ever defrost them.

2 Responses to Chocolate Almond Mini Cupcakes

  1. Melisa says:

    Which frosting tip did you use to decorate these wonderful cupcakes?

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