Flour-less Chocolate & Strawberry 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
1/2 cup finely chopped fresh strawberries

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. Gently fold in chopped strawberries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. 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. strawberry extract
12  strawberries (if desired)

2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, and strawberry extract (you can find strawberry extract in a tiny little bottle at most Bulk Barn stores by Lorann oils). 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 sliced strawberry if desired for garnish. 

Makes approximately 12 cupcakes