Flourless Dark Chocolate Cupcakes
Updated: Oct 6, 2020
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.
150g butter, room temperature
250g dark chocolate, broken into pieces
1 tbsp baking powder
1 tbsp cocoa powder
240g butter, room temperature
680g icing sugar
2 tsp vanilla extract
100g dark chocolate, broken into pieces
80g whipping cream
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.
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.
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!