Recipe of The Week - Sunken Chocolate-Orange Cupcakes

This week's Recipe of The Week comes from Bon Appétit Magazine. With reviews like "Delicious!" "Divine!" "Rich!" and "The Best!," I thought these flourless chocolate cupcakes were definitely worth trying.

INGREDIENTS
1 cup blanched almonds
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
4 large eggs, separated
1 cup sugar, divided
2 teaspoons finely grated orange peel
Whipped cream or vanilla ice cream

PREPARATION
Preheat oven to 350°F. Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground. (Really, make sure they're ground enough so the cupcakes aren't crunchy).

Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes. Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture.

Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold egg-white mixture into chocolate mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. (Delleicious Note: Reviews say you should cook for 22-23 minutes, any less and they're too runny). Serve warm with whipped cream or ice cream.

Click here to access the reviews and recipe through Bon Appetit's sister site, Epicurious.com.

Have a cupcake recipe you think should be the next Recipe of the Week? Send it my way! Danielle12484@gmail.com