Cupcakes:

1. Preheat oven to 160C and grease and line the muffin tin.
2. If you need to make your own almond meal, add almonds (110g) to the bowl and grind Speed 8 / 10 seconds. Set aside.
3. Place chocolate (100g only) and milk (250g) into mixer bowl. Program 4 minutes / 50C / Speed 3. Set aside in a bowl.
4. To a clean dry bowl, add butter (125g only) and brown sugar (250g) to the bowl. Mix Speed 5 / 20 seconds, or until creamy.
5. Turn to Speed 4, and add eggs (3) one at a time through the lid. After adding the last egg allow the motor to run for another 10 seconds.
6. Add flour (130g), almond meal (110g) and cocoa (25g) to the bowl. Mix Speed 4 / 10 seconds.
7. Add chocolate milk mixture to the bowl. Mix Speed 4 / 10 seconds.
8. Spoon into prepared muffin tray and bake for 20 minutes.

Buttercream icing:

Note: You may wish to make a smaller quantity of icing if you are making larger cupcakes (therefore fewer in number), not piping the icing, or do not want to cover the top of the cupcake.

1. Add chocolate (100g only) to the bowl. Grate Speed 8 / 8 seconds, and then program 3 minutes / 50C / Speed 2.5. Set aside in a heatproof bowl to cool.
2. To the clean dry bowl, add icing sugar (400g). Mix Speed 9 / 5 seconds to remove lumps.
3. Add butter (250g). Mix Speed 4 / 30 seconds.
4. Add cooled melted chocolate to the bowl. Mix Speed 4 / 15 seconds.

Assembly:

1. Transfer buttercream icing to a piping bag and pipe the icing onto the top of all the cooled cupcakes.
2. Sprinkle with crumbled Flake chocolate.