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Chocolate and almond cupcakes

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 100 g (3½ oz) dark chocolate, chopped
  • 50 g (1¾ oz/½ cup) ground almonds
  • 90 g (3¼ oz/¾ cup) self-raising flour
  • 4 eggs, separated
  • 115 g (4 oz/½ cup) caster (superfine) sugar
  • 2 tablespoons warm milk
  • chocolate flakes, to decorate
  • unsweetened cocoa powder, to sprinkle

Chocolate ganache

  • 100 g (3½ oz) dark chocolate, chopped
  • 100 g (3½ oz) unsalted butter

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line 36 mini muffin holes with paper cases.

2. Place the chocolate in a food processor and process until finely ground. Add the ground almonds and flour and process until just combined.

3. Beat the egg yolks and sugar with electric beaters for 2–3 minutes, or until thick and pale. Stir in the chocolate mixture, then the milk. Beat the egg whites in a clean bowl until soft peaks form. Gently fold the whites into the mixture with a metal spoon until just combined. Divide the mixture evenly among the cases. Bake for 10–12 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

4. To make the chocolate ganache, place the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth and combined. Refrigerate for 20 minutes, stirring occasionally until thickened.

5. Cut the centre out of the cakes. Fill each cavity with 1 teaspoon of chocolate ganache, then decorate with chocolate flakes and cocoa.

Main ingredient:
Chocolate
Course:
Dessert, Snacks
Occasion:
Children's Party, Christmas

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