Chocolate Cupcake - Flourless Gluten Free

By lmaley

Ingredients

• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) butter
• 3/4 cup packed brown sugar
• 3 extra large eggs, thoroughly beaten
• 3/4 cup unsweetened cocoa powder plus additional for dusting the pan

Details

Adapted from katefromscratch.com

Preparation

Step 1

Preheat oven to 375°F and butter 12 cup muffin/cupcake pan. Dust each cup with cocoa powder.

Note: If you’re having trouble getting the sides of the muffin cups dusted, you can dip a pastry brush into cocoa powder and brush the sides of each cup lightly with the cocoa powder.

Chop chocolate and butter into pieces and drop into a glass bowl. Microwave on high for one minute. Stir and repeat heating in thirty second intervals until completely melted. Add brown sugar and whisk until smooth. Add beaten eggs and whisk well. Sift 3/4 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter evenly into cupcake pan and bake in middle of oven until fragrant and tops have formed a thin crust, or about ten minutes. Cool cakes in pan on a rack for about two minutes and gently remove and place onto cooling rack.

Add seasonal berries and chocolate sauce if desired.