1 box yellow cake mix
1 small box instant vanilla pudding
1 cup fat free half and half
1 cup oil
1 cup All Whites
1 tsp almond extract
For the Frosting:
4 tbsp butter, melted
1/3 cup Hershey's Special Dark Cocoa
2 cups Powdered Sugar
1/3 cup fat free half and half
1 tsp vanilla
Preheat oven to 325. Line a muffin pan with liners.
Combine cupcake ingredients with a mixer. Fill cupcake tins 2/3 full.
Bake for 20-25 minutes or until done. Cool in pan 5 minutes then place cupcakes on cooling rack to cool completely.
For the frosting combine the butter and cocoa until smooth. Slowly add in powdered sugar alternating with half and half. Mix in vanilla.
Frost cupcakes once they are completely cool. Place sliced almonds on top of frosting.
Notes: I only needed 12 cupcakes. I mixed 2 mashed bananas in the remaining batter. It made 6 mini banana bread loaves.