This has been my favourite cake for as long as I can remember. A rich, fudgy brownie-like base topped with a crunchy, sweet praline topping – what more could you want? I love serving this with fresh raspberries and double cream.
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!
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.