Flourless Chocolate Cupcakes

By mariannefeldman

from cupcakes take the cake.com
Adapted from The Sweet Little Book Of Cupcakes



If you are feeling extra indulgent, top with a thin layer of nutella for a real chocolate overload.

Ingredients

• 12 ounces semisweet chocolate, chopped or chips
• 3/4 cup unsalted butter, cut into pieces
• 6 large eggs, room temperature, separated
• 12 tablespoons sugar, divided
• 2 teaspoons vanilla extract
• 1 teaspoon unsweetened cocoa powder or instant espresso

Details

Servings 18

Preparation

Step 1

Preheat oven to 350°F and line 18 muffin tin cups with paper liners.

Stir the chocolate and butter in a heavy, medium sized saucepan over low heat, stirring constantly, until melted and smooth. Remove from the heat and allow cool slightly, stirring often. Set aside.

Combine 6 tablespoons of the sugar and egg yolks in a mixer bowl and beat on medium to high speed until the mixture is very thick and pale, about 3 minutes. Gently fold the egg mixture into the chocolate mixture and add vanilla and cocoa powder (or instant espresso).

Using a clean bowl and beaters (or whisk attachment), beat egg whites on high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until medium-firm peaks form.

Fold the egg whites into the chocolate mixture in 3 batches with a spatula.

Distribute batter evenly, about 3/4 full, into the lined cupcake pans. Bake for 10 minutes and rotate then bake for 12 more minutes.

Place on a wire rack to cool completely. Dust with powdered sugar before serving.