These decadent little chocolatey morsels improve after a day but are still amazing on the day of baking. (Just try NOT eating any...impossible!)
I was more than surprised when someone on the Insider Club Whats App chat asked if there was a chocolate cupcake recipe on the site....amazingly there was not. And here we are less than a couple of days later, remedying that glaring omission! What an error. Me being the chocolate fiend that I am and all.
We decided to go with flourless, because more chocolate. It is World Chocolate Day the week of launching this recipe and seriously, that frosting! The ratios are going to kill me one gallstone at a time, but it will be worth it. Go lightly friends...take small bites and make the single cupcake last the day!
Happy World Chocolate Day!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Cupcakes
- 60 Grams cocoa powder BUY
- 60 Grams almond meal Recipe
- 100 Grams chocolate dark, chopped BUY
- 110 Grams butter cubed BUY
- 160 Grams dark brown sugar
- 3 egg
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
-
The Frosting
- 240 Grams butter cubed BUY
- 340 Grams icing sugar mixture
- 60 Grams cocoa powder BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 60 Grams milk
Do
- 1
To make the cupcakes, preheat oven to 180°C and line cupcake tin with papers.
- 2
Place cocoa and almond meal into the Thermomix bowl. Mill 10 sec/speed 10. Set aside.
- 3
Place chocolate and butter into the Thermomix bowl. Melt 2 min/60°C/speed 2.
- 4
Add eggs and whip 30 sec/butterfly/speed 3.
- 5
Add sugar, vanilla and salt. Combine 30 sec/butterfly/speed 3. Remove butterfly.
- 6
Fold in cocoa and almond mix with a spatula until just combined.
- 7
Divide between cupcake liners and bake for 18-20 minutes. Cool on a wire rack.
- 8
To make the frosting, place butter in the Thermomix bowl and whip 2 min/Butterfly/speed 3. Scraping bowl as needed. Remove butterfly.
- 9
Add remaining ingredients and mix 30 sec/speed 5.
- 10
Fill piping bag with frosting and pipe onto completely cold cupcakes.
- 11
These cupcakes improve over time, if that is do-able. They are also very hard to resist when completely fresh of course.
