Sweetness on Sunday: Mocha Almond Fudge Cupcakes!

I know, it's been ages since I posted one of these! To be honest, its been ages since I've had an extra second for baking! But here, finally, we have the "sweeties" half of Stories & Sweeties!!

So, my favorite ice cream at Baskin Robbins is...Jamoca Almond Fudge, hands down, no contest!! So I thought to myself, can it be made into a cupcake?? I think so!! I was pretty happy with these! Especially the frosting which came out extra light and fluffy. I even have some leftover after making a dozen cupcakes...and it's all I can do not to take out the bowl and eat it with a spoon like mousse! :)

Mocha Almond Fudge Cupcakes
1-1/3 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup milk
1/2 extra strong brewed coffee (really strong if you like a nice strong mocha flavor!)
1/2 unsalted butter, softened
1/2 sugar
1/2 cup light brown sugar
1 egg

In a small bowl, combine first five ingredients (dry ingredients) and set aside. In a second small bowl, combine the milk and coffee and set aside.
In a medium bowl, beat together the butter, sugars, and egg with an electric mixer a few minutes until fluffy. Add in the dry ingredients and coffee mixture, alternating: dry/coffee/dry/coffee/dry. Scrape down sides of bowl and mix until completely combined and smooth.
Fill each cupcake liner 3/4 of the way. They rise quite a bit so no more than that! :)
Bake at 350○ for 20-22 minutes, until a toothpick comes out clean. Set aside to cool completely on a wire rack.

Frosting:
16 oz semi sweet chocolate chips
6 tbsp cocoa powder
6 tablespoons very hot water
3 sticks unsalted butter, softened
3/4 powdered sugar
pinch of salt

In a double boiler (actually if you have a kitchen aid mixer, I just use the bowl from that over a 2-qt saucepan of shallow simmering water, and then I don't have to transfer the chocolate later on), start to melt the chocolate chips. Remove from heat and stir until chocolate chips are completely melted. Set aside and let the chocolate cool, maybe 15 minutes. In a small bowl or mug, combine the cocoa powder with the hot water until completely dissolved.
Put chocolate into a tabletop mixer, and add butter, powdered sugar, and salt. Mix for 3 minutes. Add cocoa/water mixture and beat on low speed for another 3 minutes to get this really light and fluffy.

I refrigerated this for about 15 minutes before topping off the cupcakes with it. Sprinkle with lots of finely chopped almonds and there you have it! Mocha Almond Fudgey goodness!!