Chocogram Cupcakes

Make the cupcakes:

• Preheat the oven to 325 degrees F.
• Line a 12-cup muffin tin with paper liners.
• Put Honeygrams in food processor or blender and pulse into fine crumbs.
• Put crumbs, almond flour, cocoa powder, and baking powder in a large bowl. Whisk together and set aside.
• Put eggs in a medium bowl and beat slightly.
• Whisk in maple syrup, melted butter and vanilla extract.
• Add the wet ingredients to the flour mixture. Mix until combined.
• Divide batter evenly among prepared muffin cups.
• Bake 20 to 22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
• Cool cupcakes in pan for 5 minutes, then remove them to a wire rack.  Cool 15 minutes.

Make the frosting:

• Put chocolate chips in a medium bowl.
• Put cream in a small saucepan over medium-low heat and bring cream to a slight simmer.
• Pour cream over chips and stir until chips melt and mixture is smooth.
• Frost cupcakes and allow them to rest at room temperature 10 minutes.

Tip: Decorate cupcakes with additional Chocolate Honeygram pieces or crumbs.