Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray.
Separate eggs into large small bowls; one for egg yolks and one for egg whites.
In a small saucepan, melt baking chocolate and dark chocolate.
Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. Reduce speed to low; add sea salt and ⅔ cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and pistachios; continue to beat with mixer on low speed.
Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add ¼ cup sugar; beat on high speed until soft peaks form, approximately 5 minutes.
Fold egg whites into the chocolate mixture.
Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Remove from oven; set aside to cool on baking racks.
Slice each cupcake in half. Serve warm with a spread of almond butter for a healthy spin on sugary icing.
Servings: 24 Serving Size: 1 cupcake
Calories: 174 • Cal Fat: 10.0 g • Protein: 5.2 g • Carb: 17.3 g • Fiber: 1.6 g • Sugar: 13.9 g • Sodium: 126.6 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2012/08/13/flourless-dark-chocolate-pistachio-cupcakes/