No-Bake Almond Butter Cupcakes

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• 1 cup creamy almond butter
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 12 sliced almonds, for garnish

Method

1. 1

   Line a 12-cup muffin pan with paper liners.

2. 2

   In a medium bowl, stir together the graham cracker crumbs, melted butter, and honey until evenly moistened and the texture resembles wet sand.

3. 3

   Divide the crumb mixture evenly among the 12 liners, about 2 tablespoons each, and press firmly into the bottom with the back of a spoon to form a compact base.

4. 4

   Place the pan in the refrigerator to firm up the crusts while preparing the filling.

   15:00 · Chill crusts
5. 5

   In a large bowl, beat the almond butter and cream cheese together until smooth and well combined.

6. 6

   Add the powdered sugar and vanilla extract and beat until fully incorporated and smooth.

7. 7

   In a separate bowl, whip the heavy cream to stiff peaks, about 3 minutes with an electric mixer.

   3:00 · Whip cream
8. 8

   Gently fold the whipped cream into the almond butter mixture in two additions until no streaks remain.

9. 9

   Spoon or pipe the almond butter filling evenly over the chilled crusts, mounding slightly and smoothing the tops.

10. 10

    Return the pan to the refrigerator to set the filling.

    30:00 · Chill filling
11. 11

    Place the chocolate chips in a heatproof bowl. Heat the second measure of heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2 minutes.

    2:00 · Heat cream
12. 12

    Pour the hot cream over the chocolate chips and let stand 2 minutes, then whisk until smooth and glossy to form a ganache.

    2:00 · Rest ganache
13. 13

    Let the ganache cool slightly, about 5 minutes, then spoon or pipe a swirl over each cupcake.

    5:00 · Cool ganache
14. 14

    Top each cupcake with a sliced almond and refrigerate until the ganache is fully set.

15. 15

    Remove from the refrigerator 10 minutes before serving to soften slightly, then serve chilled.