Fudge Cupcakes - Gluten Free

• 125 g dark chocolate, chopped
• 50 g butter, chopped
• 4 eggs, separated
• 12 cup milk (125ml)
• 1 teaspoon vanilla essence
• 1 23 cups almond meal (200 grams)
• 1 tablespoon cocoa powder
• 1 teaspoon gluten free baking powder, ensure gluten free
• 12 cup brown sugar, firmly packed (100 grams)
• 12 cup chocolate chips

1. Preheat oven to 200C or 180C if using fan forced oven.
2. Line a 12 hole muffin tin with paper cases.
3. Melt chocolate and butter, until smooth.
4. Can use the microwave if wished.
5. Cool.
6. Stir in the egg yolks, then gradually add the milk and vanilla.
7. In another large bowl- Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits.
8. Stir this mixture into the chocolate mixture.
9. Beat the egg whites with an electric mixer, until soft peaks form.
10. Fold 1/3 of the egg whites into the chocolate mixture.
11. Fold in the remaining egg whites.
12. Spoon the mixture into the paper cases.
13. Bake for about 20 minutes, or until cooked.
14. Transfer to wire racks to cool.
15. Dust with sifted cocoa or pure icing sugar, if desired.
16. These cakes are suitable to freeze.

dark chocolate, butter, eggs, milk, vanilla essence, almond meal, cocoa powder, gluten free, brown sugar, chocolate chips

Taken from www.food.com/recipe/fudge-cupcakes-gluten-free-232552 (may not work)