No butter in these chocolate almond cupcakes! Ground almonds instead of flour makes them gluten free too without compromising on flavour and a wonderful chocolate cheescake style frosting. Yum…


250g dark chocolate, broken into squares

6 medium eggs, separated

200g golden caster sugar

150g ground almonds


500g tub full-fat cream cheese

2tsp vanilla bean paste

350g golden icing sugar, sieved

50g cocoa, sleved

12 raspberries

2tbsp redcurrant jelly

1 Heat oven to 180C, Gas 4. Line a 12 hole muffin tin with paper muffin cases.

2 Meanwhile, put chocolate in a bowl over a pan of simmering water. Heat gently to melt – do not stir.

3 Whisk the egg whites until softly peaking and set aside.

4 Whisk the egg yolks and sugar together with an electric mixer for about 5 mins until thick and pale.

5 Stir in the melted chocolate and ground almonds.

6 Gently fold in the egg whites until evenly combined.

7 Divide the mixture between the muffin cases and bake for 25 mins or until just firm.

8 Put the cream cheese, vanilla bean paste into a bowl, gradually sieve in the icing sugar and cocoa until smooth.

9 Cool cakes. Pipe on large swirls of frosting. Top each cup cake with a raspberry. Warm redcurrant jelly and brush onto the raspberries, to glaze.

Per serving: 610 cals. 37g fat (18g saturated), 60g carbs