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.
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):
Preheat oven to 180 degrees. Line your cupcake pans with cupcake papers and set aside.
Place chocolate into TM bowl and grate 10 secs/speed 9. Transfer into a bowl and set aside.
Place almonds into TM bowl and grate 10 secs/speed 9. Transfer into bowl with the chocolate and set aside.
Place sugar, butter, eggs, baking powder and cocoa powder into TM bowl and mix 20 secs/speed 7.
Add reserved chocolate and almond mixture and combine 30 secs/speed 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:
Add all the ingredients for the buttercream icing into the TM bowl - mix 1 1/2 minutes/speed 5.
Pipe the buttercream icing onto the cupcakes.
Chocolate Ganache:
Place chocolate into the TM bowl and grate 10 secs/speed 8. Scrape down side of TM bowl with spatula.
Add cream and melt 2-3 mins/50 degrees/speed 3.
Dip the cupcakes into the chocolate ganache (see video below).
Last but not least, ENJOY!