Monday, March 29, 2010
I hunted and pecked through the cabinet to find ingredients and sure enough, a little chocolate and nuts makes a perfect...cupcake? Indeed! Flourless chocolate cupcakes - and these could be made anytime of the year. They were delicious. I could have baked them a few minutes less - so below is the proper cooking time. Mine came out three minutes too dry but the flavor and the consistency were still excellent. I don't know of any cupcake made without frosting, so I whipped up some plain old buttercream. Ideally, had I had more of it, I would have melted white chocolate and poured a layer on top of each cake and allowed it to harden. But buttercream is soft and sweet - an excellent combination for the rich-nutty cakes.
Almond and Chocolate Cupcakes
4 oz. bittersweet chocolate, broken pieces
3 oz. semi-sweet chocolate, broken pieces
1 cup slivered almonds
1/2 cup sugar
2 Tbsp. Meyers Rum
In a food processor, combine all ingredients until a soft creamy paste is formed. Drop into paper cups, one heaping tablespoon of mixture. Bake at 350 for 22 minutes - until slightly firm. They are meant to be soft and moist.