Ingredients

• all-purpose flour - 1 ½ cups
• unsweetened cocoa powder - ½ cup
• granulated sugar - 1 cup
• baking powder - 1 tsp
• baking soda - 1 tsp
• salt - ½ tsp
• eggs - 2 large
• milk - ½ cup
• vegetable oil - ⅓ cup
• vanilla extract - 1 tsp
• almond extract - ½ tsp
• boiling water - 1 cup
• unsalted butter - ½ cup
• powdered sugar - 3 cups
• milk (for frosting) - 2 tbsp
• sliced almonds (for garnish) - ¼ cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. 2.

   In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. 3.

   Add eggs, milk, vegetable oil, vanilla extract, and almond extract to the dry ingredients and mix until well combined.

4. 4.

   Carefully stir in boiling water until the batter is smooth (the batter will be thin).

5. 5.

   Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

6. 6.

   Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

7. 7.

   Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. 8.

   For the frosting, beat the unsalted butter with powdered sugar until smooth, then add milk and mix until creamy.

9. 9.

   Frost the cooled cupcakes with the almond buttercream and garnish with sliced almonds.