Ultimate Flourless Choc Cupcakes

Ingredients

Cupcakes

1 1/2 cups (10 1/2 oz) bittersweet chocolate chips

1 cup sweet butter

4 eggs

4 egg yolks

1/2 c superfine sugar

2 tbsp Dutch-process cocoa powder sifted

2 tbsp ground almonds

1 tsp vanilla

Frosting

2 tbsp Dutch-process cocoa powder

4 tbsp confectioners's sugar

1 1/2 cups heavy cream

1 tsp vanilla extract

1/1 tsp orange extract

Directions

Preheat oven 375
Place 12 baking cups in muffin pan. Put the chocolate and butter in double boiler or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool.
In large bowl, cream the eggs and sugar with electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.
Spoon batter into the cups. Bake 20 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from pan and place on cooling rack.
For frosting, sift the cocoa and confectioners's sugar together into a medium bowl. Add the cream, vanilla, and orange extract. Beat until soft, but cream should still hold shape.
Spoon over warm cupcakes. Store uncrossed in an airtight container for up to 2 days.

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