Chocolate Amaretto Cupcakes are a decadent treat, marrying the richness of chocolate with the distinctive, sophisticated flavor of almond liqueur.

These cupcakes are perfect for those who want to elevate classic chocolate cupcakes with a touch of elegance, making them an ideal dessert for birthdays, celebrations, or dinner parties.

This recipe covers every detail from batter to final garnish, ensuring a moist crumb, deep chocolate taste, and a luscious amaretto frosting.

Learn all the essential tips, flavor variations, and professional assembly techniques so your cupcakes are as impressive in flavor as they are in appearance.

Ingredients Checklist

Selecting quality ingredients ensures your Chocolate Amaretto Cupcakes have the best taste and texture. Here’s everything you’ll need, broken down for clarity:

• For the Cupcakes:

  • 1 cup (125g) all-purpose flour

  • ¾ cup (150g) granulated sugar

  • ½ cup (45g) unsweetened Dutch-processed cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon fine salt

  • ½ cup (120ml) buttermilk, room temperature

  • ½ cup (120ml) vegetable oil

  • 1 large egg, room temperature

  • 1½ teaspoons vanilla extract

  • 2 tablespoons Amaretto liqueur

  • ½ cup (120ml) hot water or strong hot coffee (for richer chocolate flavor)

• For the Amaretto Frosting:

  • ½ cup (115g) unsalted butter, softened

  • ¼ cup (55g) vegetable shortening (for stability)

  • 2½ to 3 cups (300–360g) powdered sugar, sifted

  • 3 tablespoons Amaretto liqueur (or more to taste)

  • 1 teaspoon almond extract

  • 2–3 tablespoons whole milk or heavy cream (as needed for consistency)

  • Pinch of salt

• Optional Toppings:

  • White chocolate ganache or drizzle

  • Dark chocolate shavings

  • Maraschino or Amarena cherries

  • Toasted sliced almonds

  • Fresh cherries (in season)

  • Gold leaf for special occasions

Step-by-Step Instructions

Follow these clear steps for best results, ensuring every element of your Chocolate Amaretto Cupcakes comes together perfectly.

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.

2. Mix Dry Ingredients:
   In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

3. Mix Wet Ingredients:
   In a large mixing bowl, whisk together sugar, buttermilk, oil, egg, vanilla, and Amaretto until smooth.

4. Combine Batter:
   Gradually add the dry mixture to the wet ingredients, mixing until just combined. Pour in hot water or coffee and gently stir—the batter will be thin, which ensures a moist crumb.

5. Fill and Bake:
   Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Make Amaretto Frosting:
   In a stand mixer or using a hand mixer, beat butter and shortening together on medium speed until creamy. Add powdered sugar gradually, then add Amaretto, almond extract, and salt. Add milk or cream as needed for smooth, spreadable consistency. Beat for 1–2 minutes until light and fluffy.

7. Decorate Cupcakes:
   Once cupcakes are cool, pipe or spread frosting generously on top. For a bakery finish, use a large round or star piping tip.

8. Garnish:
   Top each cupcake with a cherry, sprinkle with toasted almonds, and drizzle with white or dark chocolate as desired.

Tips for Perfect Results

Attention to these finer details will help you master bakery-worthy Chocolate Amaretto Cupcakes.

• Room Temperature Ingredients:
  Ensure eggs, buttermilk, and butter are at room temperature for smooth batter and frosting.

• Coffee vs. Water:
  Strong hot coffee intensifies the chocolate flavor without overpowering the Amaretto.

• Sifting:
  Sift cocoa and powdered sugar to eliminate lumps in both batter and frosting.

• Buttermilk Substitute:
  If you don’t have buttermilk, mix ½ cup whole milk with 1½ teaspoons white vinegar or lemon juice; let sit 5 minutes.

• Don’t Overmix:
  Stir just until the batter is blended—overmixing leads to tough cupcakes.

• Frosting Consistency:
  Adjust with milk or more sugar until the frosting holds soft peaks and is easily piped.

• Alcohol-Free Version:
  Replace Amaretto with almond extract in both cupcake and frosting for a family-friendly dessert.

Serving Suggestions

Enhance your Chocolate Amaretto Cupcakes’ presentation and flavor with thoughtful serving ideas:

• Party Platter:
  Arrange cupcakes on a tiered cake stand with fresh cherries and almond blossoms for a stunning dessert table.

• Dessert Pairings:
  Pair with a small glass of Amaretto, a shot of espresso, or a cherry cordial for a sophisticated finish.

• Seasonal Garnishes:
  Use fresh cherries in summer or a dusting of cocoa powder in cooler months.

• Special Occasions:
  Add edible gold leaf or a white chocolate curl for weddings and anniversaries.

• Flavor Twist:
  Serve with a side of cherry compote or dark chocolate sauce for added richness.

Final Thoughts

Chocolate Amaretto Cupcakes are a sophisticated spin on a classic, delivering a moist chocolate crumb and a luscious almond-infused frosting with every bite.

This comprehensive recipe gives you the tools to create consistently moist, flavorful cupcakes and provides solutions for common baking challenges, from mixing to decorating.

With thoughtful garnishes and serving ideas, these cupcakes will shine at any event. Use the included tips to adapt the recipe to your taste or dietary needs, and enjoy sharing an elegant, crowd-pleasing dessert that always leaves a lasting impression.