Now this batter will make about 24 to 26 full sized cupcakes, but they can be too much at this size. Its a very strong flavour and very dense. I used this batter to make mini cupcakes, I just halved the ingredients. It made 48 mini cupcakes. I would recommend a glaze icing with this. If you try it with a butter frosting let me know how you go : )
Compliments of the Crabapple Bakery
Choc Cupcakes
350g butter
450g dark cooking chocolate, chopped
2 1/2 cups castor sugar
1 1/2 cups almond meal
2 cups cocoa
10 eggs
2 teaspoons vanilla extract
Preheat over to 140'C.
Combine butter, chocolate and castor sugar in a saucepan over a low heat (or put a stainless steel bowl over boiling water). Mix continuously with a flat-bottoned wooden spoon until melted and smooth. Sift the almond meal and cocoa into a bowl. add the chocolate mixture and beat for 1 minute on low speed. The mixture should be thoroughly combined.
Add eggs two at a time, beathing after each additiontuntil the mixture is well combined (do not over-beat or too much air will be incorporated and the cupcakes will crack during baking. Add the vanilla extract and beat until combined.
Divide mixture evenly between cupcake cases. Bake for 30 minutes (even if you make mini muffins I would aim for around here) or until a fine skewer inserted comes out clean. Remove cupcakes from the trays and cool on a wire rack for 40 minutes before frosting.
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