GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES
My husband loves butterscotch and caramel in every form and shape, so I was happy to find a new kind of butterscotch chocolate which I bought him. Unluckily it turned out to be the worst butterscotch chocolate I ever had the misfortune to buy, so I invented this to use it up. You need not buy the worst butterscotch chocolate you can find. You may use any kind you like ;-) In fact the butterscotch chocolate thing and the amaretto are the only "bad" ingredients. If you have no amaretto liqueur or don't want to use it, you can use almond syrup or almond essence instead.
Provided by Mia in Germany
Categories Dessert
Time 40m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350° F (320° F when fan assisted).
- Cream cheese filling:.
- chop butterscotch chocolate (if you don't use chips).
- dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
- stir in cream cheese until creamy.
- stir in maple syrup.
- stir in chopped chocolate.
- chocolate batter:.
- combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
- beat egg whites until stiff peaks form, set aside.
- in a double boiler, melt chocolate and butter.
- in a seperate bowl, cream egg yolks and agave nectar.
- stir amaretto into melted butter-chocolate mix.
- cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
- stir dry ingredients into that cream.
- fold in egg whites.
- line six cupcake cups with paper liners.
- divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
- fill one dollop of cream cheese filling on top of each portion.
- cover with the second half of the chocolate batter.
- bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
- Immediately remove the cakes from the cups and let cool on a rack.
- You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.
Nutrition Facts : Calories 169.8, Fat 14.6, SaturatedFat 8.6, Cholesterol 93.7, Sodium 149, Carbohydrate 9.1, Fiber 1.6, Sugar 4.2, Protein 4.2
CHOCOLATE-AMARETTO CUPCAKES
The ever-popular cupcake goes a bit upscale in this almond-flavored version, drizzled with chocolate syrup. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.
- In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.
- Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 32 g, TransFat 0 g
AMARETTO CHOCOLATE PUDDING
Provided by Michael Thompson
Categories Milk/Cream Chocolate Dessert Quick & Easy Amaretto Chill Bon Appétit Italy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
CHOCOLATE AMARETTO CAKE
Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!
Provided by CHRISSYG
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
- Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
- Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
- Divide batter among prepared pans. (the layers will be thin).
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
- Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
- Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
- Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
- Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
- Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
- Press nuts around the sides of the cake. Chill at leat 2 hours.
- (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2
CHOCOLATE-AMARETTO LAYER CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Almond Amaretto Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
CHOCOLATE AMARETTO FUDGE
A creamy chocolate fudge complemented by the flavors of a good cherry-almond amaretto.
Provided by Anniecalkins
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h
Yield 100
Number Of Ingredients 13
Steps:
- Pour 3/4 cup amaretto liqueur and 1/2 cup condensed milk into a large saucepan over medium-low heat. Add 3 cups sugar and stir until dissolved. Add 1/4 cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2 cup white chocolate chips; stir until mixture is smooth and all chocolate has melted, about 5 minutes. Reduce heat to low; stir occasionally to prevent the mixture from burning.
- Heat 3/4 cup sugar, 2 tablespoons condensed milk, and 2 tablespoons amaretto in a small saucepan over medium-low heat; cook and stir until sugar is dissolved, about 5 minutes. Add 1 1/2 cups white chocolate chips, 3 tablespoons butter, and red food coloring; stir until smooth and coloring is evenly distributed, about 3 minutes.
- Remove both saucepans from heat. Pour dark chocolate mixture into a square 10-inch aluminum foil pan. Let sit for 1 to 2 minutes. Drop spoonfuls of the white chocolate mixture on top and swirl into dark chocolate layer with a butter knife or toothpick. Shake pan lightly to settle fudge. Refrigerate until firm, about 1 hour and 30 minutes. Cut into 1-inch squares.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 14.2 g, Cholesterol 3.5 mg, Fat 3.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 12.5 mg, Sugar 12.8 g
AMARETTO DREAM CUPCAKES
Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. -Anette Stevens, Olds, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 253 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
More about "amaretto chocolate cupcakes recipes"
CHOCOLATE AMARETTO CUPCAKES - TASTE AND TELL
From tasteandtellblog.com
Servings 24Estimated Reading Time 4 minsCategory DessertTotal Time 38 mins
- In a medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In a large bowl, beat the oil and granulated sugar with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. On low sped, alternately add the flour mixture, about 1/3 at a time, and 3/4 cup milk, about 1/2 at a time, beating just until blended.
- Bake for 14 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
CHOCOLATE AMARETTO MINI CUPCAKES - JAVACUPCAKE
From javacupcake.com
Reviews 2Estimated Reading Time 3 mins
ALMOND AMARETTO CUPCAKES | FLUFFY ALMOND CUPCAKES
From lifeloveandsugar.com
EASY AMARETTO CHOCOLATE TRUFFLES RECIPE - BAKER BY …
From bakerbynature.com
CHOCOLATE CUPCAKE RECIPE ~ {BEST} CHOCOLATE CUPCAKES
From ofbatteranddough.com
CHOCOLATE AMARETTO CUPCAKES - LOVE AND OLIVE OIL
From loveandoliveoil.com
Estimated Reading Time 3 mins
CHOCOLATE AMARETTO CUPCAKES - IMBIBE MAGAZINE
From imbibemagazine.com
AMARETTO SOUR CUPCAKES - I SAY NOMATO
From halifaxbloggers.ca
AMARETTO CUPCAKES WITH ORANGE AMARETTO FROSTING - SPRINKLES
From sprinklesandseasalt.com
15 AMARETTO CUPCAKES IDEAS | DESSERTS, CUPCAKE RECIPES ... - PINTEREST
From pinterest.com
CAKE MIX KAHLUA AND AMARETTO INFUSED CUPCAKES
From lakelifestateofmind.com
CHOCOLATE AMARETTO CUPCAKES | RECIPES, CHOCOLATE, FOOD
From pinterest.jp
CHOCOLATE-AMARETTO CUPCAKES - BIGOVEN.COM
From bigoven.com
CHOCOLATE AMARETTO CUPCAKES - THE SWEETER SIDE OF MOMMYHOOD
From thesweetersideofmommyhood.com
CHOCOLATE EASTER CUPCAKES AND CRYSTALLISED FLOWERS
From tinandthyme.uk
CHOCOLATE AMARETTO CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
WHITE CHOCOLATE-AMARETTO FROSTING RECIPE | MYRECIPES
From myrecipes.com
AMARETTO ALMOND CUPCAKES - FEEDING THE RAVENOUS HORDE
From feedingtheravenoushorde.blogspot.com
CHOCOLATE-AMARETTO CUPCAKES - AMERICAN RECIPES
From fooddiez.com
AMARETTO CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ALMOND AMARETTO CUPCAKES - RECIPES
From recipes-sonata.blogspot.com
CUPCAKES IN WARRENTON - YELP
From yelp.com
CHOCOLATE AMARETTO CUPCAKES - MESS MAKES FOOD
From pinterest.com
CUPCAKES WITH ALMONDS, AMARETTO BISCUITS AND WHITE CHOCOLATE
From matildevicenzi.com
CHOCOLATE AND AMARETTO FESTIVE CUPCAKES - NANCY BIRTWHISTLE
From nancybirtwhistle.co.uk
CHOCOLATE AMARETTO CUPCAKES - LITTLE WHISK
From little-whisk.com
CHOCOLATE AMARETTO CUPCAKES | RECIPE | CUPCAKE RECIPES, DESSERTS, …
From pinterest.ca
CHOCOLATE AMARETTO CUPCAKES | DESSERTS, CUPCAKE RECIPES, FOOD
From pinterest.co.uk
CHICORY COFFEE CHOCOLATE CUPCAKES WITH CHOCOLATE AMARETTO …
From adventuresincooking.com
10 AMARETTO CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE RECIPES, …
From pinterest.ca
CHOCOLATE CUPCAKES WITH AMARETTO CREAM & ALMOND PRALINES
From chewyourbooze.com
VALENTINES CUPCAKES - CHOCOLATE CHERRY AMARETTO CUPCAKE!
From thesprinklefactory.com
DARK CHOCOLATE ESPRESSO CRAFT CUPCAKES WITH AMARETTO CHERRIES
From doorcountycoffee.com
BOOZY ANGEL FOOD CUPCAKES WITH AMARETTO-SOAKED STRAWBERRIES
From stressbaking.com
AMARETTO CUPCAKES - GLUTEN FREE FOLLOW ME
From glutenfreefollowme.com
AMARETTO DREAM CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
AMARETTO CUPCAKE | DESSERTS, FOOD, CUPCAKES
From pinterest.com.au
WHITE CHOCOLATE AMARETTO CUPCAKES - PAULA DEEN
From pauladeen.com
AMARETTO CUPCAKES FROM CUPCAKE HEAVEN MAGAZINE
From magazine.co.uk
You'll also love