Ingredients (makes around 30)
Flourless Chocolate Cupcakes
450g dark cooking chocolate, chopped
2 ½ cups caster sugar
1 ½ cups almond meal
2 cups cocoa
2 tspns vanilla extract
Peanut Nougat Frosting
1 cup smooth peanut butter
250g butter, softened
4 tspns vanilla extract
4 cups icing sugar
2 tblspns milk
Salted peanuts (chopped), remaining caramel, melted dark chocolate & chopped snickers, to decorate
⅔ cup soft brown sugar
¼ cup golden syrup
½ cup cream
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 ¾ 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.
As cupcakes are baking, make the caramel sauce. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over a medium heat. Stir occasionally until the sugar has dissolved. Turn up the heat and boil for at least 5 mins. Take off the heat and cool to room temperature.
Once the cupcakes are cooled, dig a small hole at the top of the cakes with a teaspoon.
Fill the holes with the cooled caramel.
To make the frosting, beat peanut butter and butter until smooth. Add vanilla and slowly add the icing sugar. Add the milk and beat until just combined.
Using a piping bag with a star attachment, pipe the frosting in a circular motion onto the cupcakes, starting around the edge so that you form a soft-serve ice-cream effect. Drizzle with remaining caramel sauce, melted dark chocolate and then top with salted peanuts & chopped snickers. Enjoy!
Cupcake recipe adapted from the Crabapple Cupcake Bakery Cookbook.