Cupcakes
8 ounces bittersweet chocolate, chopped into 1-inch pieces
½ cup oil
1 ½ cups sugar
½ cup almond milk
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup dark cocoa
1 cup ground almonds
½ cup potato starch
Glaze
4 ounces bittersweet chocolate, chopped into 1-inch pieces
¾ cup almond milk, heated until warm
Preparation Directions
Preheat oven to 350ºF. Place paper muffin cups in 18 cups of a muffin tin.
Melt the chocolate over a double boiler or in the microwave for one minute and stir, for 45 seconds and stir and then for 30 seconds, until melted.
Whisk in the oil and sugar and mix well. Add the almond milk, eggs, and vanilla and whisk again. Add the salt, baking powder and cocoa and mix again. Finally, add the ground almonds and potato starch and mix well.
Fill the muffin cups about 2/3 to ¾ full, dividing the thick batter evenly among the 18 muffin cups. I use a 1/3 cup measuring cup to scoop the batter into the cups.
Bake for 25 to 27 minutes, or until a toothpick comes out with only a little chocolate on it. Let cool for 10 minutes in the pan and then remove the cupcakes to a rack to cool completely
To make the glaze, melt the chocolate and add the almond milk, a little at a time, until you have a thick, creamy ganache. Lift the cupcakes and turn over to press the top into the ganache, turn each way a few times and then lift up. Dip a second time if needed to cover any holes.
