Perfect for a special occasion, or dessert cupcake......and
definitely not for chocolate haters
Rich Chocolate/Almond Cupcakes180g butter - room temperature and cubed
230g dark eating chocolate (not compound)
250g castor sugar
85g almond meal
120g dutch cocoa
5 whisked eggs
1 tsp. vanilla extract.
Pre-heat oven to 140c. Line cupcake pans with 18 foil cases (have double lining).
Add butter, castor sugar and chocolate (broken into pieces). Mix 2 minutes, 60c, speed 5 to mix.....then turn down to speed 2.
Scrape jug, melt and mix for 5 minutes, 60c, speed 2.
Scrape jug and weigh in almond meal and cocoa. Mix 30 seconds, speed 3. Scrape jug and mix a further 30 seconds, speed 3.
Add in whisked eggs & vanilla extract. Mix 30 seconds, speed 3. Scrape jug, and mix a further 30 seconds, speed 3.
Batter will be very thick.
Fill cases to 3/4 capacity (using a small ice-cream scoop is handy).
Bake for 40 minutes, at 140c.
Like I mentioned, these are very rich, so I did ice them (for my Daughters Birthday), but ideally whipped cream would make the perfect topping
This was converted from the Crabapple Bakery - cupcakes book.
Originally they were called "Johns Bacci Cupcakes"
