Ultimate Flourless Chocolate Cupcakes

I made these for my mother-in-law, who is gluten free, and she loved them!

Ingredients:

• 1 1/2 cups of bittersweet chocolate chips (10 1/2 ounces)
• 1 cup of sweet butter (I used normal butter)
• 4 eggs
• 4 egg yolks
• 1/2 cup of superfine sugar (I used normal sugar)
• 2 tablespoons of Dutch-process cocoa powder, sifted (I didn't sift mine)
• 2 tablespoons of ground almonds (I didn't put almonds in mine. I use it as a garnish. I also added a raspberry on top.)
• 1 teaspoon of vanilla extract 

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Place cupcake liners in a cupcake pan. 
2. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool.
3. In a large bowl, cream the eggs and sugar until pale and thick. Gently fold in the melted chocolate and the remaining ingredients. 
4. Spoon batter into the cups and bake for 20 minutes. Have them cool for 5 minutes and then remove them from the cupcake pan. Place them onto a cooling rack. 

This recipe yields about a dozen cupcakes. 

For frosting, I used a whipped frosting recipe. 
I got this recipe from 500 Cupcake Recipe book.

Kirsten