Baci Cupcakes

If you are chasing a rich moist chocolate cupcake this one just hits the spot. Better yet they are gluten free. 

I love making these cakes for friends or for fundraisers.

BACI CUPCAKES

Makes 24 

Or half the recipe and only make 12 big ones (in brackets)

350g butter (175gm)

450g dark cooking choc, chopped (225gm)

2.5 cups caster sugar (1 1/4)

1.5 cups almond meal (3/4)

2 cups cocoa (1)

10 eggs (5)

2 tsp vanilla extract (1)

Preheat oven to 140C.

Line muffin trays.

Combine butter, choc and sugar in heavy base pan over low heat.

Mix continuously till smooth.

Sift almond meal and cocoa together, add choc mixture and beat for 1 min on low speed till thoroughly combined. Gets very chunky.

Add eggs two at a time, beating after each addition until combined.

Do not overbeat or cakes will crack during baking.

Add vanilla, beat.

Divide mixture between cases.

Bake for approx 30 min.

Cool for 30min before frosting.

Decorate with vanilla buttercream, silver cahous and a Baci chocolate.

Buttercream

200g softened butter

0.5 cup milk

1tbs vanilla extract

2 cups icing sugar

Cream butter for 1-2 min. Add milk, vanilla and half icing sugar, beat for at least 3 min until mixture is light and fluffy.

Add rest of sugar and beat for further 3 min or until the mixture is fluffy and spreadable.

Add extra milk or sugar as needed.