Flourless Dark Chocolate Cupcakes

These cupcakes are always a winner in my books, they taste so good that you can't even tell that they are gluten-free. Yes, you can feed everyone with these cupcakes and your gluten-free friends will love you for thinking of them too.

no dogs were harm in the making of these cupcakes.

Ingredients

Cupcakes:

150g butter, room temperature

250g dark chocolate, broken into pieces

250g almonds

250g sugar

6 eggs

1 tbsp baking powder

1 tbsp cocoa powder

Buttercream Icing:

240g butter, room temperature

680g icing sugar

40g milk

2 tsp vanilla extract

Chocolate Ganache:

100g dark chocolate, broken into pieces

80g whipping cream

Instructions

Cupcake (makes 24):

1. Preheat oven to 180 degrees. Line your cupcake pans with cupcake papers and set aside.

2. Place chocolate into TM bowl and grate 10 secs/speed 9. Transfer into a bowl and set aside.

3. Place almonds into TM bowl and grate 10 secs/speed 9. Transfer into bowl with the chocolate and set aside.

4. Place sugar, butter, eggs, baking powder and cocoa powder into TM bowl and mix 20 secs/speed 7.

5. Add reserved chocolate and almond mixture and combine 30 secs/speed 6.

6. Fill cupcake papers 2/3 full and bake them in the oven for 20 minutes - 25 minutes or until toothpick comes out clean.

Once the cupcakes have cooled down, make the icing and chocolate ganache.

Buttercream Icing:

1. Add all the ingredients for the buttercream icing into the TM bowl - mix 1 1/2 minutes/speed 5.

2. Pipe the buttercream icing onto the cupcakes.

Chocolate Ganache:

1. Place chocolate into the TM bowl and grate 10 secs/speed 8. Scrape down side of TM bowl with spatula.

2. Add cream and melt 2-3 mins/50 degrees/speed 3.

3. Dip the cupcakes into the chocolate ganache (see video below).

Last but not least, ENJOY!

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