Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.