Duble Chocolate Cupcakes With Cashew Brittle Topping

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.