Chocolate Almond Cupcakes {Football Friday}

The Super Bowl is this Sunday. I’m not really into the actual game. I am much more interested in the commercials and the food! This year I am whipping up a batch of these Chocolate Almond Cupcakes. They are super easy to make and they taste great! I especially love the frosting. It starts with a can of store-bought frosting. I am not normally a fan of canned frosting, but I folded in some Cool Whip and WOW! Light and tasty frosting. You can’t beat a 2 ingredient frosting!

I doctored up the cupcakes with some chopped almonds, chocolate chips and almond extract. They tasted great and everyone that tried them really enjoyed them. I found the cute football cupcake liners at Walmart. They are foil so they don’t fade when they bake. Love that!

Chocolate Almond Cupcakes 

24 cupcakes

  • 1 box Devils Food Cake
  • 3 eggs
  • 1 cup water
  • ⅓ cup oil
  • 1 cup chopped almonds
  • 1 tsp almond extract
  • 1 cup semi sweet chocolate chips
  • 1 (.17oz) packet Chocolate Almond Duncan Hines Frosting Creations Flavor Mix
  • 1 (16oz) can Duncan Hines Frosting Creations Frosting Starter
  • 1 (8oz) container whipped topping, thawed
Preheat oven to 350. Place cupcake liners into muffin pan.
In a mixing bowl, combine cake mix, eggs, water and oil. Mix with a handheld mixer on medium speed for 2 minutes. Stir in chopped almonds, chocolate chips and almond extract.

Scoop batter into liners, filling 2/3 full.  

Bake 18-20 minutes, or until toothpick inserted into cupcakes comes out clean. Cool completely.
In a medium bowl, combine Frosting Starter and Chocolate Almond Flavor Mix. Carefully fold in whipped topping. Frost cupcakes.

Refrigerate until ready to serve. 

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