Little chocolate and almond cakes

I was craving for a bit of chocolate cake today and whipped this up from scratch. Very happy with it. Light, super moist, crumbly, yummy.

Makes 6 - cupcake size.
120g dark chocolate buttons (I used Callebaut)
65g almond meal
120ml of milk (1/2 cup)
60g castor sugar
60g butter - chopped
1 XL egg
2 tbsp self raising flour
1 tsp cocoa powder
Pinch of salt
1/4 tsp baking powder
1/2 tsp of cinnamon powder
Optional: Rasberry or blueberry for decorating.

Preheat oven to 170 deg.
Line muffin tray with baking paper cups.

Melt butter and chocolate on bain marie.
Lightly whisk in 3/4 of the sugar, and all the cinnamon, salt, cocoa powder.

Fold in almond meal and milk progressively in 3 batches.

Fold in SR flour, baking powder.
Separately, whisk egg till very pale yellow and creamy, to aerate the egg as much as possible, slowly adding in remaining sugar after egg turned creamy as you continue whisking.
Fold egg into cake mixture in 2 batches, until well incorporated.
Pour into baking paper cups in muffin tray.
Bake 15 minutes for a slightly goey middle, or 17 minutes for a very moist cake with crispy top.
Rest for at least 30 minutes before serving.

Bon Appetite!