I recently received a copy of “Julia, Child” from Tundra books and fell absolutely in love.  It is about two little girls who create a cupcake recipe specifically for adults with all the “right” magical ingredients to remind them the joy of being young.  I loved it so much that I created a cupcake recipe inspired by the one in the book.  Here is the page-spread in the book that shows the girls serving their special cupcakes to grown-ups.  (For a full review of the book and more pictures click here.)

The description of the cupcakes it gives is that they are “chocolate almond cupcakes with chocolate butter icing and the richest, creamiest centers.”  So, this is a recipe for chocolate almond cupcakes, with chocolate butter icing, and a chocolate almond butter filling that definitely fits the bill for rich and creamy.  And while you can decorate these cupcakes however you want,  I used yellow cupcake liners and topped them with pink sugar flowers to mimic the ones in the book.  I was thrilled with the results and am beyond excited to share them with you!

I tried to keep the recipe as simple as possible so the base is a cake mix.  To make these cupcakes you first preheat the oven to 350 degrees fahrenheit.  Then, in a large bowl combine cake mix, almond milk, sour cream, vegetable oil, and eggs. Mix on medium speed for two minutes. Scoop into cupcake liners about 2/3 full and bake for 14-16 minutes until toothpick comes up clean from the center.

While the cupcakes are baking prepare the chocolate almond filling. In a small to medium bowl hand mix together almond butter, coco powder, granulated sugar and powdered sugar until combined.  Then, in a separate bowl beat the heavy whipping cream on high speed until stiff peaks form. Then fold the whipped cream into the almond butter filling mixture until combined. Hand mix with a spoon if needed, but do not over mix.  Give it a taste! This a decadent and rich tasting filling.  I love it!  The book called for “richest and creamiest” so that’s what I tried to deliver! (It doesn’t taste as rich when combined with the cupcakes, it is just perfect!)

After cupcakes have cooled a bit, remove the core in the middle of the cupcake almost all the way down to the bottom. I use a cupcake corer, but you can just cut them out as well. After you core them you use a small spoon scoop the filling into the center of the cored cupcakes until full. Smooth over the top with the back of the spoon. (If this is your first time filling cupcakes and would like some pictures as well as tips and tricks click here to refer to my Cinco De Mayo cupcakes post.)

Lastly, prepare the frosting. Cream the butter until light and fluffy. (Take your time beating.) Then add the powdered sugar, heavy whipping cream, and coco powder and beat on high speed until light and fluffy. This should take around 6 minutes. (It will be denser than most typical butter creams to make a rich frosting, thin with more whipped cream if desired.)

To finish them off you can top with sugar flowers, whole almonds, or whatever you desire.  I decided on pink sugar flowers because I wanted them to match the ones in the book.  These ones are Wilton brand and I picked them up and my local Michaels craft store.  You could use any sugar flowers though, or even pipe some on.  You store these cupcakes in the fridge, but they are best served at room temperature due to the dense/rich frosting.

I hope you enjoy this recipe and I hope they work their magic in helping you to remember the joy and wonder of being young.   Click here if you are interested in purchasing the book “Julia, Child” *affiliate link