1. Whisk flour, baking powder, baking soda, and chicory. In a separate bowl, beat butter and sugar until light and fluffy. Beat in eggs and yogurt. In a small bowl, mix barley wine and carob molasses. Alternately fold in flour mixture and the barley wine/molasses mixture, ending with the flour. Stir in the fig jam, dates, and almonds.Fill cupcake liners 3/4 full.
2. Bake at 350 F for 25 minutes.