This is the tiniest batch of cupcakes I have ever made because I am embracing ' eat fresh' . This also helps curb ' overeating ' as is always the situation with things sweet and chocolaty.
The cupcake borders on the bitter sweet side because of the reduced sugar. But if bitter sweet is not your cup of tea, go for broke and use 100g for a mind blowing version. I like either way though the former option is less likely to send you down a guilt trip.
Makes 5 muffin cup sized cakes
45g dark chocolate, chopped
45ml milk + juice of 1/3 lemon - rest for 5 minutes
45g plain flour
40g almond meal
1 T cocoa, unsweetened
1 tsp baking powder
45g butter, unsalted
50g brown sugar
1 T vanilla extract
20g macadamia nuts, chopped
Preheat oven to 170 C.
Mix juice of lemon with milk. Rest 5 minutes.
Heat chocolate in microwave safe bowl, 20 seconds at a time on high power, until the chocolate is softened.
Add butter milk to the chocolate. Microwave 10 minutes on high.
Stir to combine.
Leave to cool.
Mix flours, almond meal, cocoa, baking powder , salt.
Cream butter and sugar until fluffy.
Add egg. Whisk until fluffy.
Add dry ingredients and chocolate, in 3 portions, into the butter mix.
Whisk until just combined.
Stir in vanilla extract and nuts.
Spoon to 5 muffin cups, making the cups 2/3 full.
Bake cupcakes in the preheated oven at 170C for 24 minutes.
Remove from the oven immediately. Cool over a rack.
Top with nutella, if desired, just before serving.