Toasted Almond Cupcakes with Caramel Frosting

Ingredients

• 1 Cups baker's chocolate 
• 1.5 cups almonds sliced
• 1 box cake mix white
• 1 teaspoon almond extract 
• 0.5 cup butter 
• 1 cup brown sugar packed
• 0.3 cup milk 
• 2 cups powdered sugar 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• muffin liners

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
3. In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
4. Bake and cool as directed on box for cupcakes.
5. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar.
6. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk.
7. Heat to boiling.
8. Remove from heat. Cool to lukewarm, about 30 minutes.
9. Gradually stir powdered sugar into brown sugar mixture.
10. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.