Spiced chocolate and almond cupcakes with toffee brittle
You can’t go wrong with this decadent dessert. These chocolate cupcakes are topped with toffee brittle for added crunch.
Note: + Setting & cooling time
- 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
- 1/4 cup (40g) Coles Natural Almonds, chopped
- 2 tbs Coles Slivered Almonds
- 2 tbs Coles Flaked Almonds
- 1 cup (220g) caster sugar
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.
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.
Place the frosting in a piping bag fitted with a 1cm fluted nozzle. Pipe frosting over the cupcakes. Decorate with the almond brittle.