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1
Preheat the oven to 350 degrees.
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2
Melt the dark chocolate and set aside to cool.
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3
Using Reynolds Wrap, cut SIX 6X6 squares.
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4
Using a 6- cup JUMBO muffin pan, push a foil square into each muffin cup.
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5
Use a large plastic cup to help mold the shape of the foil in the muffin cup.
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6
The 4 points of the square should be visible.
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7
Lightly coat the foil cups with cooking spray.
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8
MAKE THE BATTER: In a medium mixing bowl, whisk together the flour, baking powder and salt.
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9
Set aside.
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10
With an electric mixer on medium speed cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes.
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11
Add the egg and beat just until smooth.
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12
Add the melted and cooled chocolate and beat just until smooth.
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13
On medium low speed, add the flour mixture slowly and beat until smooth.
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14
Scrape the sides a few times during this step.
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15
Add the batter evenly to each muffin cup and set aside while making the crumbs.
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16
MAKE THE CRUMB TOPPING: In a medium mixing bowl, combine the flour, butter, brown sugar, almonds, cocoa and almond extract forming large crumbs.
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17
Sprinkle the crumb topping on top of each muffin and gently push into the batter.
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18
Bake for 20-30 minutes or until a tester comes out clean.
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19
Cool 15 minutes in the pan and then remove to a platter to cool before icing.
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20
MAKE THE ICING: In a medium mixing bowl, whisk together the confectioner's sugar, heavy cream and vanilla extract until smooth.
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21
If necessary whisk in more cream to make a pourable smooth consistency.
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22
Drizzle on top of each cooled muffin in a back and forth motion.
