FLOURLESS CHOCOLATE CUPCAKES

"In my humble opinion, you can't have a cupcake book without including this recipe. These little gems are best served hot topped with a scoop of ice cream and a sprinkling of cocoa powder. They're a little runny in the center like a molten chocolate cake."

6 oz bittersweet chocolate
2/3 cup unsalted butter
2 eggs
4 egg yolks
2/3 cup granulated sugar
2 Tbsp. almond meal*
1 Tbsp. unsweetened Dutch-process cocoa powder

Heat oven to 350 degrees F. Line muffin pan with foil liners.

In microwave-safe bowl, combine chopped chocolate and butter (cut into pieces). Microwave, uncovered, on high for 60-80 seconds, stirring every 30 seconds, until butter is melted and chocolate is soft. Stir until smooth and chocolate is melted. Set aside and let cool slightly.

In bowl, using electric mixer, beat eggs, egg yolks and sugar for 2-3 minutes or until thick, pale and consistency of soft whipped cream. Fold half of chocolate mixture into egg mixture. Fold in remaining chocolate mixture.

In small bowl, combine almond meal and sifted cocoa powder. Sift dry ingredients over top of batter and gently fold in until incorporated. Scoop batter into prepared pan and place on baking sheet.

Bake 8-12 minutes or until tops of cupcakes are just puffed up. Let cool in pan on rack for 3 minutes.

Serve cupcakes directly in foil liners placed on individual plates with spoon for easy scooping.

*To make almond meal:
In a food processor fitted with a metal blade, finely grind about 2/3 cup unsalted whole blanched or unblanched raw almonds. Do not overprocess or you will wind up with almond butter.

Makes 12 cupcakes
Source: 125 Best Cupcake Recipes by Julie Hasson