Preheat oven to 350°
Melt the sweet chocolate in a microwave safe bowl 10 seconds at a time, stirring until chocolate is thouroughly melted.
Cream the butter in a large bowl until smooth and creamy.
Add in the melted chocolate, stirring until well combined.
Add the sugar, mixing well
In a small bowl, crack open the eggs and whisk together until eggs are well blended
Add 1/3 of the eggs to the chocolate mixture, whisking in until light and fluffy, repeat. 1/3 a time until all eggs are gone and the batter is light and fluffy.
Add the rum, continuing to whisk the ingredients together.
Add the cake flour, almonds, cocoa powder, and baking powder, sifting onto the chocolate batter, folding in gently.
Add the chocolate chips and continue to fold in, blending the ingredients well.
Place batter into cupcake cups in a bag with the corner cut out.
Pipe into 6 or 7 cupcake cups, filling 3/4 of the way full.
Bake for 20 minutes.
When done, place cupcakes on cooling rack to cool
For the frostin, pour the cream into a saucepan along with the rum.
over low heat, warm to 120-150°, stirring constanly, taking care not to scorch.
Pour the warm milk and rum over the sweet chocolate in a large bowl.
With a rubber spatual, mix until the chocolate is completely melted. (if you need to, put the mixture in the microwave for 5 seconds until the chocolate is completely melted and the mixture is smooth and creamy.)
Place the bowl over another bowl full of water and ice, continue to stir the mixture, scraping the sides, until the mixture begins to thicken and reches the consitency of frosting
Place the mixture into a piping bag with your desired tip and pipe over the cooled cupcakes, piping from the outside to the center.
Top with a marichino cherry or a home made truffle.
