Toblerone Milk Chocolate Almond Cupcakes

The moment you take a bite of these Toblerone Milk Chocolate Almond Cupcakes, you’re hit with a wave of nostalgia. Growing up, I remember the delight of visiting my grandmother, where each visit ended with a sweet indulgence. Her fondness for unique flavors inspired me to create these cupcakes, blending the rich taste of Toblerone chocolate with creamy almond undertones. As I baked these delightful treats, the aroma filled my kitchen, instantly transporting me back to those cherished moments.

These cupcakes aren’t just about flavor; they’re about memories and experiences. Whether it’s a birthday celebration, a casual gathering with friends, or simply a sweet treat for yourself, these cupcakes fit perfectly. I recall a gathering where I brought them, and they were an instant hit. Everyone was curious about the secret ingredient that made them so special. The rich chocolate combined with the crunch of toasted almonds creates a beautiful contrast, making each bite a delightful surprise.

What I love most is how versatile they are. You can decorate them with different toppings or enjoy them plain, and they always shine. The best part? They’re surprisingly easy to make, so you can whip them up on a whim. No need for fancy equipment or complicated techniques. Just a love for baking and a little bit of time. So let’s dive into making these scrumptious Toblerone Milk Chocolate Almond Cupcakes and create some sweet memories of your own!

Ingredient List for Toblerone Milk Chocolate Almond Cupcakes

The ingredients for these cupcakes come together beautifully, each playing a vital role in creating a delightful dessert. The main players are the all-purpose flour, which provides structure, and the Toblerone, which brings in that rich chocolate flavor. The sour cream and almond milk ensure the cupcakes are moist and tender, while the almond extract amplifies the flavor. Together, these ingredients create an unforgettable cupcake experience.

• 1 3/4 cups all-purpose flour: Forms the base of the cupcakes, giving them structure and stability.
• 1 teaspoon baking powder: Helps the cupcakes rise, ensuring a light and fluffy texture.
• 1/2 teaspoon salt: Enhances the flavors of the other ingredients.
• 1/2 cup sour cream: Adds moisture and richness to the batter.
• 1/2 cup vanilla almond milk: Keeps the batter creamy and adds a hint of flavor.
• 2 large eggs: Binds the ingredients together for a cohesive batter.
• 1 stick (4 ounces) unsalted butter, melted: Adds richness and flavor, keeping the cupcakes moist.
• 1 cup granulated sugar: Sweetens the cupcakes and contributes to their texture.
• 2 teaspoons almond extract: Infuses a lovely almond flavor that complements the chocolate.
• 1/2 teaspoon vanilla extract: Enhances the overall flavor profile.
• 1 stick unsalted butter, VERY soft: Used in the frosting, providing creaminess and flavor.
• 3 cups confectioners sugar: Sweetens and thickens the frosting for a perfect spreadable consistency.
• 3/4 cup unsweetened cocoa powder: Adds depth of flavor to the frosting.
• 3 tablespoons sour cream: Adds creaminess and enhances the frosting’s texture.
• 3 tablespoons Half and Half: Ensures the frosting is smooth and easy to spread.
• 1/2 teaspoon salt: Balances the sweetness of the frosting.
• 1/2 teaspoon almond extract: Reinforces the almond flavor in the frosting.
• 1 Toblerone candy bar, chopped: Adds chunks of chocolate for a delightful surprise in each bite.
• 1/4 cup toasted almonds, chopped: Adds a crunchy texture and enhances the overall flavor.

Instructions for Toblerone Milk Chocolate Almond Cupcakes

Baking these cupcakes is a joyful process that fills your kitchen with mouthwatering aromas. Start by gathering your ingredients, and let’s dive into this delicious adventure. Follow these simple steps, and you’ll have a batch of delightful cupcakes in no time!

1. Preheat your oven to 350 degrees F. Prepare a 12-mold muffin tin by lining it with paper liners. This will help your cupcakes bake evenly and make them easy to remove.
2. In a medium-sized bowl, combine 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix well to ensure all the dry ingredients are evenly distributed. Set the mixture aside for now.
3. In a large measuring cup or bowl, mix together 1/2 cup sour cream, 1/2 cup vanilla almond milk, and 2 large eggs. Whisk them together until well combined, creating a smooth mixture. This will add moisture to your batter.
4. In a large bowl or stand mixer fitted with a paddle attachment, beat 1 stick melted unsalted butter and 1 cup granulated sugar on medium speed for about 2 minutes until light and fluffy. This step is crucial as it incorporates air into the batter, making your cupcakes rise beautifully.
5. Add the 2 teaspoons almond extract and 1/2 teaspoon vanilla extract to the butter and sugar mixture. Beat until combined, allowing those lovely flavors to infuse the batter.
6. Slowly add the flour mixture to your butter and sugar combination, beating on low speed until just combined. Be careful not to overmix at this stage, as it can lead to denser cupcakes.
7. Pour in the sour cream, milk, and egg mixture and beat on low until just combined. Again, over-mixing here will result in a drier cake, so mix just until you no longer see dry flour.
8. Divide the cupcake batter evenly among the 12 molds, filling each cup about three-quarters of the way full. This gives them room to rise without overflowing.
9. Place the muffin tin in your preheated oven and bake for 16 to 18 minutes. To check if they’re done, insert a toothpick into the center of a cupcake; it should come out clean.
10. Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
11. While the cupcakes are cooling, prepare the frosting. In a medium bowl, sift together 3 cups confectioners sugar and 3/4 cup unsweetened cocoa powder. This ensures a smooth frosting without lumps.
12. Using a handheld mixer or stand mixer with the paddle attachment, beat 1 stick very soft unsalted butter on medium-high speed until creamy, about 2 minutes. This will create a light texture for your frosting.
13. Reduce the mixer speed to low and gradually add the sifted sugar and cocoa mixture, alternating with 3 tablespoons sour cream and 3 tablespoons Half and Half, mixing until everything is fully combined.
14. Once all the ingredients are added, beat on high speed for at least 1 minute until the frosting is light and fluffy. If necessary, adjust the consistency with a bit more Half and Half.
15. Now, frost the cooled cupcakes generously with the buttercream. For the finishing touch, top each cupcake with chopped Toblerone and toasted almonds for that extra crunch and flavor.
16. Store any leftovers in an airtight container in the refrigerator for up to 4 days, if they last that long!

Recipe Tips about Toblerone Milk Chocolate Almond Cupcakes

No baking adventure is complete without a few handy tips to elevate your experience. Here are some suggestions to help you make the best Toblerone Milk Chocolate Almond Cupcakes.

• Storage: Keep your cupcakes in an airtight container in the refrigerator for up to 4 days to maintain their freshness.
• Freezing: You can freeze unfrosted cupcakes for up to 3 months. Just thaw and frost them when you’re ready to enjoy.
• Pairing: These cupcakes pair wonderfully with a cup of coffee or milk, enhancing the chocolate flavors.
• Variations: Feel free to experiment with different types of chocolate or nuts as toppings for variety.
• Presentation: Consider using decorative cupcake liners for a fun and festive touch.

Perfect Pairings for Toblerone Milk Chocolate Almond Cupcakes

When it comes to serving these delightful cupcakes, the options are limitless. Here are some perfect pairings and serving occasions to consider:

• Afternoon Tea: These cupcakes make a wonderful addition to an afternoon tea spread, offering a sweet delight alongside savory scones.
• Birthday Celebrations: Their unique flavor and rich texture make them a showstopper at any birthday party.
• Romantic Dinners: Serve these cupcakes as the perfect sweet ending to a romantic dinner, paired with a glass of milk or your favorite dessert wine.
• Picnics: Pack them in your picnic basket for a sweet treat that everyone will love.
• Seasonal Gatherings: Whether it’s a holiday or a casual get-together, these cupcakes fit any occasion beautifully.
• Storage Tips: For best results, store any leftovers in an airtight container in the refrigerator to keep them fresh.

FAQ

Conclusion

These Toblerone Milk Chocolate Almond Cupcakes are truly a special treat that brings together rich chocolate and the nutty crunch of almonds in a delightful way. They make for a perfect dessert at any occasion, be it a birthday, a holiday gathering, or a cozy night in. I encourage you to try this recipe and create your own sweet memories.

Toblerone Milk Chocolate Almond Cupcakes

The ultimate chocolate indulgence! These Toblerone Milk Chocolate Almond Cupcakes are perfectly moist with rich chocolate flavor and crunchy almond topping. Ideal for any celebration or just a sweet treat at home. Bake them tonight and delight in every bite!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cups sour cream full fat
• 1/2 cup vanilla almond milk
• 2 large eggs at room temperature
• 1 stick unsalted butter melted
• 1 cup granulated sugar
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1 stick unsalted butter VERY soft
• 3 cups confectioners sugar
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons sour cream
• 3 tablespoons Half and Half
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1 Toblerone candy bar chopped
• 1/4 cup toasted almonds chopped

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees F. Prepare a 12-mold muffin tin by lining it with paper liners. This will help your cupcakes bake evenly and make them easy to remove.
2. In a medium-sized bowl, combine 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix well to ensure all the dry ingredients are evenly distributed. Set the mixture aside for now.
3. In a large measuring cup or bowl, mix together 1/2 cup sour cream, 1/2 cup vanilla almond milk, and 2 large eggs. Whisk them together until well combined, creating a smooth mixture. This will add moisture to your batter.
4. In a large bowl or stand mixer fitted with a paddle attachment, beat 1 stick melted unsalted butter and 1 cup granulated sugar on medium speed for about 2 minutes until light and fluffy. This step is crucial as it incorporates air into the batter, making your cupcakes rise beautifully.
5. Add the 2 teaspoons almond extract and 1/2 teaspoon vanilla extract to the butter and sugar mixture. Beat until combined, allowing those lovely flavors to infuse the batter.
6. Slowly add the flour mixture to your butter and sugar combination, beating on low speed until just combined. Be careful not to overmix at this stage, as it can lead to denser cupcakes.
7. Pour in the sour cream, milk, and egg mixture and beat on low until just combined. Again, over-mixing here will result in a drier cake, so mix just until you no longer see dry flour.
8. Divide the cupcake batter evenly among the 12 molds, filling each cup about three-quarters of the way full. This gives them room to rise without overflowing.
9. Place the muffin tin in your preheated oven and bake for 16 to 18 minutes. To check if they’re done, insert a toothpick into the center of a cupcake; it should come out clean.
10. Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
11. While the cupcakes are cooling, prepare the frosting. In a medium bowl, sift together 3 cups confectioners sugar and 3/4 cup unsweetened cocoa powder. This ensures a smooth frosting without lumps.
12. Using a handheld mixer or stand mixer with the paddle attachment, beat 1 stick very soft unsalted butter on medium-high speed until creamy, about 2 minutes. This will create a light texture for your frosting.
13. Reduce the mixer speed to low and gradually add the sifted sugar and cocoa mixture, alternating with 3 tablespoons sour cream and 3 tablespoons Half and Half, mixing until everything is fully combined.
14. Once all the ingredients are added, beat on high speed for at least 1 minute until the frosting is light and fluffy. If necessary, adjust the consistency with a bit more Half and Half.
15. Now, frost the cooled cupcakes generously with the buttercream. For the finishing touch, top each cupcake with chopped Toblerone and toasted almonds for that extra crunch and flavor.
16. Store any leftovers in an airtight container in the refrigerator for up to 4 days, if they last that long!

Notes

Keep your cupcakes in an airtight container in the refrigerator for up to 4 days to maintain their freshness. You can freeze unfrosted cupcakes for up to 3 months. Just thaw and frost them when you’re ready to enjoy. These cupcakes pair wonderfully with a cup of coffee or milk, enhancing the chocolate flavors. Feel free to experiment with different types of chocolate or nuts as toppings for variety. Consider using decorative cupcake liners for a fun and festive touch.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.