Chocolate-Walnut Cupcakes

From My Martha Stewart Cupcake book.

These are an amazing gluten free/grain free muffin. They are also pretty low in sugar so they make a great snack.

6 large eggs separated
1/2 C sugar
1 3/4 C finely ground toasted walnuts (or pecans or any other tree nut)
3 oz bitter sweet chocolate finely chopped1/4 tsp salt
1 TBSP orange zest

The directions are IMPORTANT!!! I screwed this up on the first round. Read carefully.

1. whisk yolks and 1/4 c sugar until pale and thick.
2. in separate bowl toss together nuts, chocolate, zest, and salt. sprinkle over yolks but do not stir in.
3. place egg whites in heat-proof bowl over simmering water, whisk until room temperature (not hot!!!). Remove from heat, whisk on high until soft peaks form (it's meringue)
4. then add remaining sugar and whisk until peaks are stiff and glossy.
5. fold egg whites 1/3 at a time into the yolk mixture...do not over stir!!!

put batter into muffin cups and cook at 300 for 30 min.