Choc cupcakes with salted almond icing

Choc cupcakes with salted almond icing

Ingredients
 200g dark chocolate (70% cocoa solids), roughly chopped
 150g unsalted butter, chopped
 2 tablespoons brandy
 4 eggs, separated
 220g (1 cup) caster sugar
 120g (1 cup) ground almonds
 55g (1/3 cup) natural almonds, sliced

Salted almond icing
 125g unsalted butter, softened
 1/2 teaspoon vanilla extract
 1/2 teaspoon almond essence
 1 teaspoon sea salt flakes
 320g (2 cups) icing sugar, sifted



Method 

Step 1
Preheat oven to 170C. Double line a 12-hole (80ml/1/3 cup) muffin pan with paper cases. Place chocolate, butter and brandy in a small saucepan and cook, stirring, over low heat for 5 minutes or until combined. Cool for 15 minutes.

Step 2
Using an electric mixer, whisk egg yolks, sugar and 2 teaspoons water on high speed for 3 minutes or until thick and pale. Fold in chocolate mixture, then fold in ground almonds.

Step 3
In a clean bowl, whisk egg whites to soft peaks. Gently fold one-third into chocolate mixture until just combined, then fold in remaining egg whites until just combined. Divide batter among paper cases and bake for 30 minutes or until a skewer inserted into centre comes out with moist crumbs attached. Cool cupcakes in pan.

Step 4
Meanwhile, to make icing, using an electric mixer, beat butter, vanilla, almond essence and salt until pale and fluffy. Add sugar, 1/2 cup at a time, beating until well combined. Cover surface of icing with plastic wrap to prevent it drying out. Set aside.

Step 5
Stir icing to a spreadable consistency, if necessary, then spread over cakes. Top with sliced almonds to serve.