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Diamond Glazed Pecan-Chocolate Frosted Cupcakes

From: Diamond Nuts

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Makes 12 cupcakes

 

Decadently chocolatey, these cupcakes are topped with crunchy Diamond Glazed Pecans that add a festive component thatˇ¦s perfect for any party. Make sure that you use the best quality cocoa that you can find. Any leftover frosting tastes great if warmed a little and poured over ice cream.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ¼ cups sugar
  • 2 large eggs
  • Diamond Glazed Pecan-Chocolate Frosting
  • ½ cup butter
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • pinch salt
  • 1 cup cream
  • 1 package Diamond Glazed Pecans, chopped

Directions

Preheat oven to 350„aF. Line a 12-cup muffin pan with paper cups.

In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until well combined. Add the vanilla and mix well. Add half the flour mixture and half the sour cream, beating on low speed until combined. Add the remaining flour and sour cream and beat on low speed until incorporated. Divide the batter evenly among the 12 muffin cups. Bake until a cake tester inserted into the center of a cupcake comes out clean, about 25 minutes. Let cupcakes cool, in the pan, for 10 minutes. Remove cupcakes from the pan and transfer to a wire rack to cool completely. Frost with Diamond Glazed Pecan-Chocolate Frosting (see below).

Diamond Glazed Pecan-Chocolate Frosting:
In a small sauce pan, combine the butter, sugar, cocoa powder, salt and cream. Heat gently, over low heat, whisking or stirring, until smooth and creamy. Do not allow to boil.

Remove pan from the heat; set aside to cool to room temperature then stir in the Diamond Glazed Pecans. Frost cupcakes while the frosting is soft but still firm enough to spread and hold its shape. You can pop the cupcakes in the refrigerator for 10 minutes to ensure the frosting sets. Serve with a large glass of milk.


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