1 cup unsalted butter, softened
14 oz. can condensed milk
2 cups self-rising flour
1 cup cocoa powder
2 tsp. baking powder
1/2 cup semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 cups cherry cola (cherry coke or dr. pepper will work well)
1/2 cup chopped almonds
1. Preheat the oven to 350F. In a medium bowl, cream the butter with an electric mixer on low-medium speed for 2-3 minutes. Add the condensed milk and beat until well combined. Add the flour, cocoa powder, and baking powder into the butter/milk mixture. Beat until just combined. Stir in the chocolate chips, vanilla, almonds and cherry cola with a whisk until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from muffin pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
small (2 cup size) container of chocolate frosting, such as french chocolate, whipped chocolate, or chocolate fudge
additional slivered or chopped almonds, if desired
2. Frost each cupcake with a knife or beveled spatula. Sprinkle with almonds. If you use slivered almonds, you can arrange them on top of the cupcakes in shapes of flowers, butterflies and more!
Makes approximately 12 cupcakes
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