I use the brown baking cupcake papers that you can find in specialty stores for these, they match the professional flavor. It’s a very sophisticated treat.

Preheat oven to 160c/325f

• ¾ lb. plus 1 tablespoon- Butter
• 1 lb. Bittersweet Dark Baking Chocolate – I like Scharffen Berger 70%  – cut in pieces
• 2 ½ cups Sugar
• 1 ½ cups Almond Meal
• 2 cups Cocoa
• 10 Eggs
• 1 teaspoons Vanilla
• In a double boiler, melt the butter and chocolate , add sugar  as butter and chocolate melt. Stir often until smooth . Rest chocolate mixture off the heat for 5 minutes after melted  ,stirring often.

Sift almond meal and cocoa powder into a mixing bowl. Add chocolate mixture.

Mix on low until combined and smooth. 

Crack eggs into a seperate bowl and beat with fork to combine .Add vanilla.

Slowly pour eggs into chocolate mixture, carefully remembering not to overbeat or cupcakes may crack during baking (although it is quite beautiful when they do!) 

I pour 12  big cupcakes out of this recipe because of how beautiful they  turn out when they are baked. But of course if you pour more, the cooking time will be less.

Pour into cupcake tins or papers and  bake until skewer comes out clean .

Cool completely on wire rack.

Baking times

12  cupcakes -1 hour

24 cupcakes-30 minutes

Serve with a side of fresh Whipping Cream