I made these for my mom's birthday in May. I used a simple chocolate buttercream recipe for the frosting. That little something I added was almond extract. I also chopped almonds in the food processor and added them to the frosting to add some texture. A few sliced almonds on top added the perfect touch.
The cupcakes were just from a box of yellow cake mix.
The frosting consisted of:
3/4 cup butter softened
8 cups of powdered sugar (I use a few cups less so it's not too sickly sweet)
1/3 cup of milk
1/2 cup of cocoa
1 teaspoon of almond extract
Directions:
Beat butter on medium until smooth
Beat 1/2 cup unsweetened cocoa powder
Gradually add 2 cups of powdered sugar, beating well.
Beat in remaining sugar (taste to get the desired sweetness)
Beat in additional milk to reach spreading consistency.
Use a disposable piping bag and snip about an inch off the end to get the dollop shape.
Altered recipe from Better Home's and Gardens New Cook Book 14th edition
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