Use a whisk or a hand mixer to beat the eggs.
Gradually add the cane sugar in four portions.
Filter the flour, baking powder, and sea salt with a sieve and into the egg mixture.
Use a spatula to fold the bottom part of the batter onto the top and repeat the same process.
Mix in the ground almonds.
Then, set the mixture aside.
Gently combine the butter and a small amount of the almond batter in a bowl.
Combine the butter-infused almond batter with the larger batter.
Mix in the chocolate chips.
Use a scooper to put the cupcake batter into the cupcake molds.
Sprinkle almonds and chocolate chips on top to garnish.
Preheat your oven to 150°C.
Bake the cupcakes at 150°C for 20 minutes or until baked all the way through.
Once done, let the cupcakes cool and serve!