“Julia, Child” Inspired Chocolate Almond Cupcakes

Instructions

1. Preheat oven to 350 degrees fahrenheit.
2. 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.
3. 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.
4. 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. Place aside for later use.
5. 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.
6. Using 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.
7. 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.)
8. Pipe or spread the frosting onto the cupcakes and top with sugar flowers, whole almonds, or whatever you desire.