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Choc cupcakes with salted almond icing
Choc cupcakes with salted almond icing
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in Marion's easy yet heavenly chocolate cupcakes.
Ingredients:
  • 200g dark chocolate (70% cocoa solids), roughly chopped
  • 150g unsalted butter, chopped
  • 40.00 ml brandy
  • 4 eggs, separated
  • 220g (1 cup) caster sugar
  • 120g (1 cup) ground almonds
  • 55g (1/3 cup) natural almonds, sliced
  • 125g unsalted butter, softened
  • 2.20 gm vanilla extract
  • 1/2 tsp almond essence
  • 2.40 gm sea salt flakes
  • 320g (2 cups) icing sugar, sifted
Instructions:
  • Preheat the oven to 170C. Line a 12-hole muffin pan with double paper cases. In a small saucepan, combine chocolate, butter, and brandy. Cook over low heat, stirring, for 5 minutes until well combined. Let cool for 15 minutes.
  • With an electric mixer, beat egg yolks, sugar, and 2 teaspoons of water on high speed for 3 minutes until the mixture becomes thick and pale. Gently incorporate the chocolate mixture, followed by the ground almonds.
  • Whisk egg whites in a clean bowl until soft peaks form. Gently fold one-third of the egg whites into the chocolate mixture until just combined, then fold in the rest of the egg whites until just combined. Divide the batter among paper cases and bake for 30 minutes, or until a skewer inserted into the center comes out with moist crumbs attached. Let the cupcakes cool in the pan.
  • For the icing, use an electric mixer to whip together butter, vanilla, almond essence, and salt until light and fluffy. Gradually add sugar, 1/2 cup at a time, mixing well after each addition. Cover the icing with plastic wrap to keep it from drying out and set it aside.
  • Adjust the icing texture to make it spreadable, if needed, then generously spread over the cakes. Garnish with sliced almonds before serving.

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