Double Chocolate Almond Cupcakes

I baked these sweet treats as we were invited by friends. This double chocolate almond cupcakes were accidentally as I prepared some vanilla cupcakes using this trusted recipe. While I prepared the batter, I suddenly felt like something chocolate. Then I came up with the idea to transfer the recipe into chocolate cupcake batter by adding some tablespoon of chocolate powder then I added crushed almond. Because I still had chocolate ganache, so I frosted the muffins with chocolate ganache and crushed almond. I was very happy with the result and they all gone so fast.



Ingredients:
1 1/2 cup self-rising flour
1 1/4 cup all-purpose flour
2 sticks (1 cup) unsalted butter - softened
1/2 cup sugar
4 large eggs at room temperature
1 cup milk
1 tsp vanilla essence
3 tbsp chocolate powder
Almond - crushed

For garnish
Chocolate ganache
Almond - crushed

Directions:
Preheat oven to 350°F. Line 12 - 16 muffin tins with cupcake papers
In a small bowl combine the flours. Sift, set aside
In a large bowl cream the butter on medium speed until smooth. Add the sugar, beat until fluffy about 3 minutes. Add the eggs, 1 at a time
Add dry ingredients in 3 parts alternating with the milk, vanilla, chocolate powder and crushed almond
Spoon the batter into cupcake liners, fill them about 3/4 full and bake for 20-25 minutes. Let cool before done the frosting