Cupcakes:
175g butter
225g dark cooking chocolate
1 1/4 cup castor sugar
3/4 cup almond meal
1 cup cocoa
5 eggs
1 tsp vanilla extract
Ganache Icing:
250g dark cooking chocolate
1/3 cup cream
1. Combine butter, chocolate and sugar in a saucepan over low heat. Mix continuously until melted and smooth.
2. Sift almond meal and cocoa into a bowl. Add the chocolate mix and beat until combined.
3. Add 2 eggs at a time, beating after each addition until the mixture is well combined. Add vanilla extract and beat again.
4. Spoon mixture into cases, filling each about 3/4 full.
5. Bake for 30 minutes in a 140degree oven.
Ganache: Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until combined and smooth. Set aside to cool - taste occasionally to ensure you've got the right colour, flavour, consistency etc...
**Notes
- This is NOT my recipe, it was taken from a specialty cupcake book that I can't remember the name of!
- This recipe makes about 25 - 30 small cupcakes.
- Don't overbeat when adding the eggs or too much air will be incorporated and the cupcakes may crack during baking.
- I find that 30 mins in a 140degree oven isn't enough. Check your cupcakes after 30 minutes and see if they need longer. Hint: They will :)
- Use ganache as icing. The quantities I provided are probably too much, but I'm sure the leftover ganache will find a home...
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