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Spiced chocolate and almond cupcakes with toffee brittle

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You can’t go wrong with this decadent dessert. These chocolate cupcakes are topped with toffee brittle for added crunch.

  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes, + Setting & cooling time
Six spiced chocolate and almond cupcakes with toffee brittle

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1 cup (120g) Coles Australian Almond Meal
  • 3/4 cup (165g) brown sugar
  • 1/3 cup (35g) cocoa powder, sifted
  • 1 tsp ground cardamom
  • 125g butter, melted
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 3/4 cup (185ml) milk
  • 400g bought chocolate frosting

Almond Brittle

  • 1/4 cup (40g) Coles Natural Almonds, chopped
  • 2 tbs Coles Slivered Almonds
  • 2 tbs Coles Flaked Almonds
  • 1 cup (220g) caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180˚C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Combine the flour, almond meal, sugar, cocoa powder and cardamom in a large bowl. Whisk the butter, egg and milk in a jug. Add butter mixture to the flour mixture and stir to combine. Spoon into the paper cases. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

  2. Step 2

    Meanwhile, to make the almond brittle, line a large baking tray with baking paper. Heat a non-stick frying pan over medium-high heat. Add the combined almonds to the pan. Cook, stirring, for 2 mins or until golden. Spread almond mixture evenly over the prepared tray. Place the sugar and 1/2 cup (125ml) water in a medium heavy-based saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil and cook, without stirring, for 6 mins or until golden. Remove from heat. Allow bubbles to subside. Pour toffee over almond on the tray. Set aside to cool. Break into pieces.

  3. Step 3

    Place the frosting in a piping bag fitted with a 1cm fluted nozzle. Pipe frosting over the cupcakes. Decorate with the almond brittle.

Spiced chocolate and almond cupcakes with toffee brittle

Spiced chocolate and almond cupcakes with toffee brittle
  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes, + Setting & cooling time
Ingredients
  • 1 1/2 cups (225g) self-raising flour
  • 1 cup (120g) Coles Australian Almond Meal
  • 3/4 cup (165g) brown sugar
  • 1/3 cup (35g) cocoa powder, sifted
  • 1 tsp ground cardamom
  • 125g butter, melted
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 3/4 cup (185ml) milk
  • 400g bought chocolate frosting

Almond Brittle

  • 1/4 cup (40g) Coles Natural Almonds, chopped
  • 2 tbs Coles Slivered Almonds
  • 2 tbs Coles Flaked Almonds
  • 1 cup (220g) caster sugar
    Description

    You can’t go wrong with this decadent dessert. These chocolate cupcakes are topped with toffee brittle for added crunch.

    Method

    1. Step 1

      Preheat oven to 180˚C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases. Combine the flour, almond meal, sugar, cocoa powder and cardamom in a large bowl. Whisk the butter, egg and milk in a jug. Add butter mixture to the flour mixture and stir to combine. Spoon into the paper cases. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

    2. Step 2

      Meanwhile, to make the almond brittle, line a large baking tray with baking paper. Heat a non-stick frying pan over medium-high heat. Add the combined almonds to the pan. Cook, stirring, for 2 mins or until golden. Spread almond mixture evenly over the prepared tray. Place the sugar and 1/2 cup (125ml) water in a medium heavy-based saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil and cook, without stirring, for 6 mins or until golden. Remove from heat. Allow bubbles to subside. Pour toffee over almond on the tray. Set aside to cool. Break into pieces.

    3. Step 3

      Place the frosting in a piping bag fitted with a 1cm fluted nozzle. Pipe frosting over the cupcakes. Decorate with the almond brittle.