Thursday, April 8, 2010

Almond Butter Cupcakes with Dark Chocolate Amaretto Fudge Frosting

These cupcakes, made with almond butter, and topped with dark chocolate fudge frosting, are decadent!

In a previous post, I mentioned the Vegan Cupcakes book Chris gave me for Easter.  I was planning to bake cupcakes this weekend, but I couldn't wait.

Actually, here's what happened.  It was rainy and gloomy today.  I was feeling a little blah.  Suddenly, I had the idea to make cupcakes and eat them for dinner.  My mood instantly lifted!

I based my cupcakes on the cookbook's recipes for peanut butter cupcakes and for thick chocolate fudgey frosting.  I tweaked them a little, substituting almond butter for peanut butter, agave nectar for sugar, and dark chocolate cocoa for regular cocoa.  I would like to give you the recipe, but I think the authors want you to buy the book... however, you can find tons of cupcake recipes online, and I can give you some tips to make them healthy without compromising decadence!  That post to come! :-)

The result tonight was a moist, rich, heavenly cupcake.  Not bad for my first cupcake!  I'm going to have fun with this cookbook.

Oh yeah - and I ate two cupcakes for dinner.  And one for dessert.

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