Double Chocolate Brownie Cupcakes

Makes 24

125 gm Cocoacraft 85% Bitter Chocolate Couverture
250 gm butter
1 ½ cups almonds, walnuts or cashew nuts, finely chopped
1 ¾ cups sugar
1 cup flour
4 eggs
1 tsp vanilla extract
2 cups Chocolate Vienna Icing (Given below)

Melt the Cocoacraft 85% Bitter Chocolate Couverture and butter over very low heat. Add the nuts and stir until they are coated with the chocolate. In a separate bowl, combine the sugar, flour, eggs and vanilla extract. Mix the ingredients well but do not beat. Carefully fold in the chocolate mixture and pour into a muffin tray lined with paper cups. Bake in a preheated oven (160°C) for 25 to 30 minutes, or until a tester inserted in the middle of each cupcake comes out slightly moist but clean. Make sure not to overcook or they will become dry. Cool the brownie cupcakes in the pans for five minutes before turning them out onto a rack to cool completely. Cover and decorate with Chocolate Vienna Icing (Given below)

Chocolate Vienna Icing
Beat 125 gm butter until creamy. Sift 2 ½ cups icing sugar and blend 3 tbsp Cocoacraft Rich Dark Cocoa Powder with 3 tbsp hot water until smooth. Add the icing sugar to the butter alternately with sufficient cocoa mixture to spreading consistency.