Flourless Chocolate Mini-Cupcakes

Flourless Chocolate Mini-Cupcakes
Gluten Free

Cupcakes
1 ½ cup special dark chocolate chips
3/4 cup (1 1/2 sticks) butter, cut into pieces
2 tablespoons water
1/4 cup special dark cocoa
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup almond flour, (finely ground almonds)
Ganache
1/4 cup heavy whipping cream
½ cup special dark chocolate chips

place 1 1/2 cups morsels, butter and water in microwave safe bowl and microwave for 30 seconds, stir and repeat until smooth. Stir in cocoa until smooth

beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in almond flour. Line mini muffin tin with mini cupcake liners. Place batter into liners until 2/3 full

Bake at 300 for 20-25 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

Ganache
place cream in small, uncovered, microwave-safe dish. Microwave for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

Spread ganache over chilled cupcakes. Refrigerate for 30 minutes.