Almond Chocolate Chip Cookie Dough Cupcakes

Steps

• 1

  Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make and bake cupcakes according to package directions. Let cool.
• 2

  While cupcakes are baking, toast almonds in a skillet for 6-8 minutes or until golden brown. Let cool.
• 3

  Place almonds in a heavy-duty food processor and puree scraping the bowl often. Add milk and oil to help keep things moving. Process until almonds start to form a paste.
• 4

  Add brown sugar, salt, vanilla, and almond extract.
• 5

  Process until smooth. Add more sugar or milk if necessary. Let cool slightly if warm then stir in mini chocolate chips.
• 6

  Chill in refrigerator for 20-30 minutes or until firm.
• 7

  Once cupcakes are cool, cut a cylinder shape out of each cupcake and stuff with 1-2 Tablespoons of almond butter. Frost with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
• 8

  Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).