Chocolate Amaretto Cupcakes

Cupcakes

1 1/2

cups Gold Medal® all-purpose flour

3/4

cup unsweetened baking cocoa

2

teaspoons baking soda

1/4

teaspoon salt

1/2

cup vegetable oil

1 1/4

cups granulated sugar

4

eggs

1

teaspoon vanilla

3/4

cup milk

Frosting

3/4

cup milk

1/4

cup Gold Medal® all-purpose flour

3/4

cup butter, softened

3 1/2

cups powdered sugar

1

tablespoon amaretto or 1/2 teaspoon almond extract

Topping

1/2

cup semisweet chocolate chips, coarsely chopped

1/4

cup chocolate-flavor syrup

1 Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.

3 Divide batter evenly among muffin cups, filling each about two-thirds full.

4 Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

5 Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour.

6 In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency.

7 Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.