Flour-less Chocolate Mint Cupcakes - Recipe

For the cupcakes:
1 1/2 cups bitter or semi sweet chocolate chips
1 cup unsalted butter
4 eggs
4 egg yolks (you can get just yolks in a little milk like carton in the egg and dairy section at the grocery store)
1/2 cup confectioners/icing sugar
2 tbsp. cocoa powder
2 tbsp. ground almonds
1 tsp. vanilla extract
chocolate peppermint candies (if desired)
1. Preheat the oven to 375F. Put the chocolate chips and butter in a double boiler, or a medium bowl over a pan of simmering water, and stir frequently until completely melted and well combined. Set aside to cool. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and thick. Gently fold in the melted chocolate as well as the cocoa powder, almonds and vanilla until well combined and batter is one even colour. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. For an extra treat, push your favorite chocolate mint candy (such as an After Eight) into the center of each cupcake before baking. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the icing:
2 tbsp. cocoa powder
4 tbsp. confectioners/icing sugar
1 1/2 cups heavy cream or whipping cream
1 tsp. mint extract
12 mint leaves (if desired)
2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, and mint extract. Beat on low-medium speed with an electric mixer until soft, the cream should hold its shape (similar to whipped cream or mousse). Spoon icing over each cupcake, top with a mint leaf if desired for garnish. 

Makes approximately 12 cupcakes