Burnt Almond Fudge Cupcake

I really need to return this recipe book, but I can't stop myself.  This is one someone else wanted to try and it was amazing.  So good.

1 box dark chocolate cake mix
2 eggs
1 cup half and half
1 tsp almond extract
2 cups chocolate chunks or chocolate chips
1 cup slivered almonds, roasted

--Combine cake mix, eggs, half and hald and extract.  Fold chocolate chunks and roasted almonds into batter.  Pout into paper liners and fill 3/4 full.

Bake at 350 degrees for 15-19 minutes or until cake springs back when slightly touched.  Remove from oven and cool on a wire rack.

Chocolate Buttercream Frosting:
(you can also do the Chocolate Ganache from the Trifle Cupcakes)

8 Tbsp. (1 stick) butter, room temperature
1/3 cup cocoa
3 3/4 cup powdered sugar, sifted
3-4 Tbsp. milk or cream
2 tsp. vanilla extract

--Beat butter in a large mixing bowl until light and fluffy, about 30 seconds.  Stop mixer before adding cocoa.

Add cocoa, sugar, 3 Tbsp. milk or cream and vanilla extract.  Bat frosting starting on slow speed and add up to 1 more Tbsp. milk or cream if frosting is too thick.