I LOVE this recipe (another adapted from the Crabapple Cupcake Bakery Cookbook). The cupcakes  are dense, dark, rich and suitable for the gluten intolerant. These cupcakes are incredibly versatile and can be decorated however you please (flavoured buttercreams, glace icing, dusted with icing sugar and served with berries, or with fondant icing).

Here I have included a couple of ideas, but don’t feel you have to stick to them!

Ingredients (makes approx. 30 cupcakes)
350g butter
450g dark cooking chocolate, chopped
2 ½ cups caster sugar
1 ½ cups almond meal
2 cups cocoa
10 eggs
2 tspns vanilla extract

Method
Preheat oven to 140°C. Line 3 12-hole muffin trays with patty pans (about 30).

Combine butter, chocolate and sugar in a heavy-based saucepan over a low heat. Mix continuously until melted and smooth.

Sift the almond meal and cocoa into a large bowl. Add the chocolate mixture and beat for 1min on a low speed.

Add eggs two at a time, beating after each addition until combined. Add vanilla and beat until combined.

Divide mixture evenly between patty pans (filling each about 3/4 full) and then bake for  30mins or until a fine skewer inserted comes out clean. Remove from the tray and let cupcakes cool on a wire rack completely before icing and decorating. Enjoy!

Adapted from Jennifer Graham’s ‘John’s Baci birthday cupcakes’ in The Crabapple Bakery Cupcake Cookbook.