Chocolate Amaretto Cupcakes for my 4th Blog Birthday! {and a giveaway!}

CONTEST CLOSED – THE WINNER IS:

JOANNE!

CONGRATS JOANNE – I HAVE SENT YOU AN EMAIL!

I can’t believe it, but somehow I let my blog birthday pass without even realizing it!!  I can’t believe it’s been 4 years since I started this little blog.  I really can’t believe how much the blogging world has changed in the last 4 years, and I feel so lucky and privileged to be a part of it!  Even though I let the actual date slip by – it was the 30th of March – I couldn’t let it go without a little celebration.

In the past 4 years, this blog has brought me so many new friends and great opportunities.  I don’t think I could choose 1 favorite “moment” that this blog has brought to me, but one recent opportunity is definitely at the top of the list.  Months ago, I was asked to submit a cupcake recipe to Betty Crocker.  They were putting together a cupcake cookbook, and were looking for recipes from bloggers to include in that cookbook.  I submitted a recipe, thinking that it would be amazing if my recipe was chosen, but not really getting my hopes up.  Imagine my surprise when I opened up an email that said that my recipe was chosen!  I literally was jumping up and yelling!  Well, the cookbook – The Big Book of Cupcakes – was finally recently released, and I was so excited to order a copy and receive it.  Not only is my recipe in the cookbook, but my blog and my picture are also there!  I’m not holding out for a cookbook deal since I write very few of my own recipes, so it’s extra exciting to see my recipe in print!

Now onto the cupcake.  I do have to admit that I can’t take full credit for this recipe.  Years ago, there was a dessert at Olive Garden called Chocolate Lasagna.  It was a favorite of my family – especially my mom.  It was a chocolate layer cake with delicious almond-flavored frosting.  When they took it off the menu, my mom was crushed.  So what did she do?  She created her own version!!  This is the most requested cake for birthdays in my family.  So when I was discussing cupcake ideas with my family, this idea came up.  I did have to alter the chocolate cake recipe, since my mom’s cake didn’t translate into cupcakes very well, but I give full credit to my mom for this delicious frosting.  Seriously – you won’t regret making these cupcakes – they are definitely my favorite!!

And since it’s my birthday, I want to share the love.  How would you like a copy of Betty Crocker’s Big Book of Cupcakes?  You can win one here!!

Mandatory:  Comment below and tell me your favorite cupcake flavor.

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*This giveaway is open to anyone, anywhere!
*This giveaway will be open from today until Sunday, April 10th at midnight MDT. The winner will be announced on April 11th.

Chocolate Amaretto Cupcakes

makes 24 cupcakes

For the Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
4 eggs
1 teaspoon vanilla
3/4 cup milk

Frosting
3/4 cup milk
1/4 cup all-purpose flour
3/4 cup butter, softened
3 1/2 cups powdered sugar
1/2 teaspoon almond extract

Topping
1/2 cup semi-sweet chocolate chips, coarsely chopped
1/4 cup chocolate syrup

Preheat the oven to 350F.  Line 24 regular muffin cups with paper liners.

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.

Divide batter evenly among muffin cups, filling each about 2/3 full.

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.

Meanwhile, in a 1-quart saucepan, whisk together the 3/4 cup milk and 1/4 cup flour.  Cook over medium heat, whisking, until thickened, about 2 minutes.  Remove from heat and cool completely, about 1 hour.

In a medium bowl, beat the butter and powdered sugar on low speed until smooth.  Add the cooled milk mixture and beat until light and fluffy.  Add in the almond extract.  Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

Frost the cupcakes.  Top each cupcake with chopped chocolate chips and drizzle with chocolate syrup.

Looking back…

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