In a medium bowl, whisk cocoa powder with the boiling water until you have a smooth, thick and creamy chocolate paste. Whisk in the vanilla extract.

In another small bowl, combine the almond meal with the baking soda and salt.

Place the sugar, oil and eggs into the bowl of stand mixer with the paddle attachment and beat on high until thick and creamy, about three minutes.

With the mixer on low, add the chocolate mixture until combined.

Add the almond flour mixture until combined, scraping down the sides of the bowl, about one minute.

Using a medium sized ice cream scoop, dole out the cake mixture and fill the cupcake liners just over half full.

Bake for 20 minutes – cupcakes will rise, and fall again.

Let them cool in the pans.

In a small bowl, whisk the egg yolks, sugar, flour and cornstarch.

In a saucepan, bring the milk and cream to a low boil.

Whisk half of the milk mixture into the egg yolk mixture, then add the egg/milk mixture back into the saucepan with the rest of the milk.

Cook the pastry cream over medium heat, whisking constantly until thick – about 3-4 minutes.

Remove the pastry cream from the heat and add the chopped chocolate. The chocolate will melt into the hot pastry cream. Whisk to combine.

Transfer to a bowl, cover with plastic wrap and power-chill in the freezer for 30 minutes, or let cool in the fridge for 2 hours to set.

Dollop two tablespoons of chocolate pastry cream into the sunken chocolate almond cupcakes.

Sprinkle with toasted almonds and finish with a fresh berry.

Place almonds on a baking sheet and bake at 350 degrees for ten minutes (watch they don’t burn!) Let cool until crispy, then chop.