Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners. Set aside.

In a large bowl combine the Devil's Food cake mix, hot coffee, sour cream, water, eggs, and vegetable oil. Mix well until combined.

Gently fold in the cocoa almonds.

Fill the cupcake liners 2/3 of the way full with the chocolate batter.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

To make the frosting place the butter, vanilla, and almond extract in a large bowl. Beat with a mixer on high speed until smooth.

Add the powdered sugar a half cup at a time until incorporated.

Add the milk 1 tablespoon at a time until desired consistency is reached.

Pipe the almond frosting onto cool cupcakes. Sprinkle with Planter's Cocoa Almonds.