Duble Chocolate Cupcakes With Cashew Brittle Topping - butter

Method

• For the cupcakes:
• Preheat oven to 350 F. Line a 12-count muffin tin with muffin liners.
• In a mixing bowl cream butter, sugar, and yogurt. Add in vanilla and eggs one at a time. Beat well.
• In a separate bowl combine flour, cocoa, baking soda, and salt. Stir until combined. Add 1/2 of the flour mixture to the wet mix. Combine and add in milk, and the other 1/2 of the flour mixture. Stir until well combined.
• Spoon into prepared muffin cups. Bake 18-22 minutes or until a toothpick inserted in the center of one comes out clean.
• Let them cool on a wire rack before frosting.
• For the frosting:
• Put cream cheese and butter in a medium-sized bowl and mix until light and fluffy. Add in cocoa powder and sugar. Beat until well combined. Taste and adjust cocoa and sugar as desired.
• Frost the cooled cupcakes, leaving a well in the center for the brittle.
• For the brittle:
• Coat a sheet of parchment paper with cooking spray.
• Combine sugar, 1 tablespoon water, and agave syrup in a small, heavy saucepan and bring to a boil. Cook 7 minutes or until golden, without stirring. Remove from heat. Stir in nuts and butter. Quickly spread the sugar mixture in a thin, even layer over the prepared parchment paper. Cool completely then break into pieces and top cupcakes.
• Enjoy!
• Cupcake recipe adapted from Cooking Light.