For the chocolate cupcakes:
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.