Flourless Chocolate & Salted Almond Cupcakes
Flourless chocolate cupcakes with salted almond frosting.
Recipe type: Dessert
Serves: 12 cupcakes
  • For cupcakes:
  • 200g dark chocolate (70% cocoa solids), roughly chopped
  • 150g unsalted butter, chopped
  • 2 tbsp brandy (substitute apple juice or grape juice, if serving to children)
  • 4 eggs, separated
  • 220g (1 cup) caster sugar
  • 120g (1 cup) ground almonds
  • 55g (1/3 cup) natural almonds, sliced
  • For frosting:
  • 125g unsalted butter, softened
  • ½ tsp vanilla extract
  • ½ tsp almond essence
  • 1 tsp sea salt flakes
  • 320g (2 cups) icing sugar, sifted
  1. For cupcakes: Preheat oven to 170C. Double line a 12-hole (80ml/ ⅓ cup) muffin pan with paper cases. Place chocolate, butter and brandy in a small saucepan and cook, stirring, over low heat for 5 minutes or until combined (I used a stainless steel bowl set over a saucepan of simmering water so I wouldn’t burn the chocolate). Cool for 15 minutes.
  2. Using an electric mixer, whisk yolks, sugar and 2 teaspoons water on high speed until thick and pale. Fold in chocolate mixture, then fold in ground almonds.
  3. In a clean bowl with a clean whisk, whisk egg whites to soft peaks. Gently fold one-third into chocolate mixture until just combined, then fold in remaining egg whites until just combined. Divide among paper cases and bake for 30 minutes or until a skewer inserted into centre comes out with moist crumbs attached. Cool cupcakes in pan.
  4. For frosting: Using an electric mixer, beat butter, vanilla, almond essence and salt until pale and fluffy. Add sugar, ½ cup at a time, beating until well combined. Cover icing with plastic wrap to prevent it drying out. Set aside while cupcakes cool. Spread over cakes when cooled. Top with sliced almonds to serve.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2012/05/flourless-chocolate-salted-almond-cupcakes/