Mocha Fudge Cupcakes with Choc-a-Bloc Syrup

Ingredients – Cupcakes

1/2 cup cocoa powder, sifted
1/4 cup warm strong black coffee
85g dark chocolate, chopped and melted
1/2 cup chopped pitted dates
1/4 cup almond meal
4 egg-whites
1 cup brown sugar
1/4 cup Choc-a-Bloc
1/3 cup plain flour
2 egg yolks

Ingredients – Choc-a-Bloc Syrup

3/4 cup water
3/4 cup brown sugar
1 tablespoon Choc-a-Bloc

Directions – Mocha Cupcakes

Preheat oven to 180C. Use a 12 hole muffin pan, with muffin papers or spray lightly with oil. In a large mixing bowl, combine sugar and cocoa. Stir in coffee, Choc-a-Bloc and chocolate until smooth. Add dates, flour, almond meal, and egg yolks. In a small bowl using an electric mixer beat egg-whites until soft peaks form. Fold egg-whites lightly into chocolate mixture. Spoon mixture evenly between muffin pan. Bake for 20-25 minutes, until a fork can be cleanly removed.

Directions – Choc-a-Bloc Syrup

Combine sugar and water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil, then reduce heat and simmer without stirring for 10-15 minutes until syrup has thickened. Stir in Choc-a-Bloc. Drizzle syrup over cupcakes and ice cream and serve.