Remember when you were a kid and a trip to Baskin-Robbins was the best thing ever? Who am I kidding? It’s still pretty great. I used to be addicted to Jamoca Almond Fudge. And now that summer is in full swing, I find myself craving ice cream and reminiscing about trips to Baskin-Robbins. So I decided to make Jamoca Almond Fudge Cupcakes! Guys, these cupcakes are pretty amazing, even if I do say so myself. The cupcakes themselves are coffee almond flavored, topped with coffee buttercream, roasted almonds, and chocolate ganache drizzle. YEAH. All of that in one cupcake.
So you might be thinking, “Uh, that sounds like A LOT of work, Lindsey.” Yes, it does take extra time to make these, but I promise they’re worth it! When you put that final chocolate drizzle over your cupcakes, you’ll feel so accomplished. They’re definitely show-stopping cupcakes, so break these out for your next party! And if you’re feeling extra ambitious, pick up some Jamoca Almond Fudge ice cream to pair with the cupcakes.
What was your favorite Baskin-Robbins ice cream flavor as a kid? Is it the same now? Share in the comments below!
Yields 18-22 Cupcakes
1 hr, 45 Prep Time
25 minCook Time
2 hr, 10 Total Time
- 10 tablespoons Unsalted Butter, softened
- 2 cups All-purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 1/4 cups Granulated Sugar
- 8 Egg yolks
- 2 teaspoons Almond Extract
- 3/4 cup Whole Milk, room temperature
- 3 tablespoons Instant Coffee, dark (I use Taster's Choice Dark Roast)
- 1 tablespoon Instant Coffee
- 1/4 cup (1 stick) Unsalted butter, softened
- 4 cups Powdered Sugar
- 6 tablespoon Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- Pinch of salt
- 1 cup Sliced Almonds
- 1 cup Heavy Whipping Cream
- 8 ounces Dark Chocolate, chopped
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour baking powder, and salt until fully combined. Set aside.
- With an electric mixer, Cream together the butter, sugar, and almond extract until light and fluffy. Gradually mix in the egg yolks one yolk at a time.
- Add the instant coffee powder to the milk and mix until fully combined. Set aside.
- Gradually add 1/3 of the dry mixture to the egg mixture while mixing on slow. Alternate between the dry mixture and the coffee milk mixture until everything is fully combined.
- Transfer the batter to the lined muffin tin so that each liner is 2/3 full.
- Bake on the middle rack for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool on the cupcakes in the tin for about 15 minutes before transferring to a wire rack. Set aside.
- With an electric mixer, cream the butter and instant coffee powder together.
- Slowly add the powdered sugar while mixing on low. Alternate between the cream and the powdered sugar until fully incorporated. Remember to scrape down the sides of the bowl. If the frosting gets to thick, you can add more cream, 1 teaspoon at a time.
- Transfer the frosting to a pastry bag fitted with a piping tip (I used Wilton's 1M tip) and frost the cupcakes as desired.
- Spread the almonds out on a parchment lined baking sheet and baked in the oven at 350ºF for 3-5 minutes until golden brown. Keep an eye on the almonds to make sure they don't burn!
- Remove from the oven and sprinkle some sliced almonds over the frosted cupcakes, as desired.
- Pour the heavy whipping cream into a small, heavy bottom pot and place it on the stove at low-medium heat until the cream is steaming. DO NOT boil.
- Place the chocolate in a heat proof bowl over the pot of cream. Whisk the chocolate continuously until it's fully melted.
- Whisk the melted chocolate into the heavy cream until fully incorporated and smooth.
- Let the mixture cool until it's just spreadable and put it into a pastry bag with a small tip (I use Wilton #2 tip) and drizzle over the frosted cupcakes as desired.
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!