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Cupcakes with almonds and chocolate, with a double consistency.
Gluten-free cupcakes with almonds and chocolate
Preparation time 45 minutes
Ingredients for 20 cupcakes:
125 grams of chopped almonds
125 grams of gluten-free flour (I used the BiAglut flour)
250 grams of dark chocolate
125 grams of butter
160 grams of sugar
1 glass of milk
8 grams of baking powder
a pinch of salt
grains and flakes of almond
Melt the butter, turn off the heat, put the chopped chocolate and let it melt.
Beat the egg yolks with the sugar. Add the chopped almonds, the chocolate melted with the butter, the gluten-free flour sifted with baking powder. Mount the egg whites with a pinch of salt and add them to the dough gently.
Pour into cups up to half the height (to decorate some with grain and others with the almonds slivers). Bake in preheated oven at 180°C for about 15 minutes.
I added, to half of the dough, a glass of milk, so I got a softer dough and cupcakes with a different consistency.
Cupcakes with the most “hard” dough, when cooked, are a bit more crispy, the ones with the soft dough are more leavened and fluffy. Both versions are very good.