Flourless Chocolate Cupcakes

By carvalhohm2

Ingredients

• Melted butter or nonstick cooking spray
• 1/2 cup water
• 3/4 cup sugar
• 1/4 teaspoon salt
• 16 ounces bittersweet chocolate (about 2 2/3 cups chips or pieces)
• 1 cup salted butter (2 sticks)
• 6 large eggs
• 1 teaspoon GF pure vanilla extract
• Poured Chocolate Ganache (recipe follows)
• 2 cups fresh berries

Details

Servings 24
Adapted from workman.com

Preparation

Step 1

Preheat the oven to 300°F. Brush the cupcake tins with the melted butter.

In a medium saucepan, stir together the water, sugar, and salt.

Add the chocolate and butter and heat over medium-low heat, stirring until the chocolate and butter are completely melted.

In a large bowl, whisk together the eggs and vanilla.

Slowly pour the chocolate mixture into the egg mixture, whisking constantly.

Divide the batter evenly among the prepared cups. Each cup should be filled almost to the top.
Bake for 30 minutes.

Allow the cupcakes to cool in the tins for 10 minutes.

Carefully run the tip of a thin knife around each cupcake to separate the cake from the edges of the tins. Turn the tins over onto a wire rack so the cupcakes drop out. Let them cool completely.

While the cupcakes are cooling, make the Poured Chocolate Ganache.

TO FINISH THE CUPCAKES:

Place a sheet pan or cookie sheet beneath your cooling rack to catch any excess ganache.

Pour the ganache over each cupcake and use a knife to spread it toward the edges, allowing it to run down the sides.

Garnish with the fresh berries. Serve the cupcakes with plates and fork.

POURED CHOCOLATE GANACHE:
12 ounces bittersweet chocolate (about 2 cups chips or pieces)
1½ cups heavy cream

Put the chocolate in a bowl.

Heat the heavy cream to a simmer in a saucepan.

Pour the cream over the chocolate and let sit for 1 minute.

Stir the chocolate and cream together until the chocolate melts completely. Use the ganache while it is still warm.

Makes 24 cupcakes