Cheers to the Weekend: Chocolate Almond Tres Leches Cupcakes

Indulge in the rich flavors of chocolate and almonds with a twist on the classic tres leches cake. These moist and decadent cupcakes are soaked in a three-milk mixture and topped with a luscious chocolate drizzle.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/4 cup almonds, finely chopped
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• Whipped cream and sliced almonds for garnish

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl using a whisk

Put the eggs, buttermilk, vegetable oil, and vanilla extract in the bowl

Mix everything together well

Add the chopped almonds and mix well

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

The tres leches mixture should be ready while the cupcakes are baking

Put the evaporated milk, sweetened condensed milk, and heavy cream in a different bowl

Let the cupcakes cool in the muffin tin for a few minutes before moving them to a wire rack to cool all the way through

Poke holes in the cupcakes all over with a fork or toothpick

Spread the tres leches mixture out on top of the cupcakes and let it soak in

Use a double boiler or the microwave to melt the semisweet chocolate chips

Then, drizzle the chocolate over the cupcakes

Put the cupcakes in the fridge for at least two hours or overnight to let the flavors mix

Add some sliced almonds and a dollop of whipped cream to the top before serving

Have fun with your tasty Chocolate Almond Tres Leches Cupcakes!