Fudgy wheat-free brownie cupcakes with eggnog glaze

 Fudgy wheat-free brownie cupcakes with eggnog glaze

1 package chocolate chips (semi-sweet or dark)
1 cup butter
3 eggs
2 t vanilla
1/3 cup white sugar
1/3 cup brown sugar
½ cup almond meal
¼ cup chopped nuts

Melt butter and chocolate in a pot on low. Stir in sugars and set aside to cool. Beat eggs in a separate bowl, add vanilla to eggs. Add eggs to chocolate mix, stirring slowly, add almond meal and nuts. Pour into 12 cupcake cups (parchment cups work best). Bake for 30 minutes or until inerted toothpick comes out clean. Let cool in pan for 10 minutes, then remove and place on cooling rack.

For glaze, mix 1 T butter with 2T hot eggnog, stir to melt butter (microwave if needed). Stir in a heaping cup of icing sugar and whip to taste and thickness. Frost cupcakes and sprinkle with nutmeg.