Chocolate & almond cupcakes

These delicious and moreish chocolate cupcakes have the added perk of white chocolate icing and a sprinkling of flaked almonds.

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Chocolate & almond cupcakes

Chocolate & almond cupcakes

These delicious and moreish chocolate cupcakes have the added perk of white chocolate icing and a sprinkling of flaked almonds.

Serves:
Makes 12

Ready:
1 hour

Avg. customer rating
2 votes

Prep time:
30 minutes plus cooling time

Cooking time:
20 minutes

1 serving provides

  • 15.2
  • 304
  • 31
  • 0.17
  • 7.4

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the butter and sugar in a large mixing bowl and beat until pale and fluffy. Whisk in the egg. 
  2. In a separate bowl, combine the flour, cocoa and almonds. Mix in the milk and add to the butter and sugar mixture. Spoon into 12 cupcake cases then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely. 
  3. To make the icing, gradually mix the icing sugar into the butter and whisk until light and creamy. Add the milk and chocolate and whisk well. Smooth onto the cupcakes with a small spatula and sprinkle with the flaked almonds.
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Ingredients

  • 60g unsalted English butter by Sainsbury's
  • 125g Sainsbury's Fairtrade granulated white sugar
  • 1 large British free-range Woodland egg by Sainsbury's
  • 100g British self-raising flour by Sainsbury's
  • 30g cocoa by Sainsbury's
  • 60g Sainsbury's ground almonds
  • 100ml British semi-skimmed milk by Sainsbury's
  • FOR THE ICING
  • 100g icing sugar, sifted
  • 75g unsalted English butter by Sainsbury's
  • 1 tablespoon British semi-skimmed milk by Sainsbury's
  • 40g Fairtrade smooth white chocolate by Sainsbury's, melted
  • 15g Sainsbury's toasted flaked almonds
  • YOU WILL ALSO NEED
  • 12 Sainsbury's paper cake cases
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