Mint Chocolate Cupcakes...

Do you like After Eights? Yeah they're pretty good... This recipe tastes even better, combining rich dark chocolate cake and velvety mint icing to form the most delicious combination.. Best of all? It's grain free and packed with lots of ingredients that actually benefit your health rather than making you feel bloated, sluggish or just work against your health and fitness goals...

For the chocolate cupcakes: 

• 150g dark chocolate (minimum 81% cocoa solids)
• 6 eggs, separated
• 3 tbsp Irish honey
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 60g ground almonds
• 2 tsp GF baking powder

Preheat oven to 150d (fan). 

Start by melting the chocolate over a low heat. Set aside to cool slightly.

Meanwhile, whisk egg yolks with vanilla & honey until doubled in volume.

Fold in cocoa, ground almonds, baking powder and dark chocolate gently.

Whisk egg whites until they form stiff, opaque peaks.

Fold the egg whites into the chocolate mixture gradually. Adding it in 3 parts makes it much easier to combine without knocking out all the air.

Pour the mixture into lined cupcake tray and bake for 12 minutes (it took exactly 12 minutes imy oven, but since oven temps vary significantly, keep an eye on the cupcakes to prevent burning).

Set aside to cool.

For the mint icing:

• 1 ripe avocado
• 100g mascarpone 
• 1 tbsp Irish honey
• 2 tsp natural mint extract
• 1 tsp vanilla extract 
• 25g dark chocolate, melted

Add all the ingredients to a food processor and blend until smooth and creamy. 

Pipe generous rosettes of icing onto each cupcake & drizzle with melted chocolate.