Flourless Chocolate Cupcakes

I remember going to vegan restaurants and having flourless chocolate cake, the first time, not sure what I was going to get, I mean how good could cake be without flour.  REAL GOOD!  Yep, amazing.  If you’ve never had it before, make sure you try a taste somewhere, it’s a bite of amazing deliciousness.

I thought these would be a good idea for Iz’s birthday party, with some attendees not able to tolerate wheat.  And of course as usual, I like to experiment on unsuspecting guests, so I was a little nervous.  So, the day before Iz and I made a batch.  Izzy poured in all the ingredients, stirred together the melting chocolate and butter and kept asking when she could eat them.

I decided on a mini muffin pan.  The cakes would be rich, and while we could all certainly CHOW DOWN on these scrumptious bites, we didn’t need to, a taste is all we really needed. (But I’ll be making another batch any day now…).

These are a happy treat.  No fat or calories because I made them in the mini muffin tin, super easy to make, and puts a smile on everyones face.  Along with a bit of chocolate.  Enjoy!

This is a great recipe.  Most of the recipes for Flourless Chocolate Cake calls for coffee.  No good for little kids, unless you are crazy.

Flourless Chocolate Cupcakes from Bakers Bites.

• 14 tbsp butter (2 sticks minus 2 tbsp)
• 7 oz bittersweet/dark chocolate (65 or 70%), chopped
• 1 cup sugar
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp cocoa powder

Preheat oven to 350F.

Lightly grease a cupcake pan or set 12 foil molds on a baking sheet.

In the microwave, working in 30-second increments, melt together the butter and chocolate in a large bowl, stirring after each time increment.

When melted, stir in the sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time.

Once all the eggs have been incorporated, whisk in the cocoa powder and vanilla extract.

Pour batter evenly into prepared pan(s) and bake for 10 minutes.

Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.

Use a spatula to gently turn out the cakes before serving.

Store any leftovers in an airtight container.

Makes 12.

** My notes:

• I melted the chocolate and butter on the stove.
• I filled each cupcake only 1/2 way.  If they overflow too much, the tops break off.  Which is ok, because someone has to eat the messed up ones, right?
• I doubled the recipe, and made 12 regular sized muffins and 48 mini muffins.  We liked the outside cooked a bit longer, the sugar carmelizes and makes the outside a bit crunchy/chewy.  I’m still getting used to our oven, so I burned a few that were way back in the oven, and they were still delicous!
• I started the day before, with a test batch.  These totally leak through paper cupcake holders, if you want to use something, use foil.  I cooked the mini ones without a holder (too much waste).
• The batter held up great in the fridge overnight.  I took it out 2 hours before making them for the party.  I made them during the party so they’d be hot, it was easy, and I still got to talk to everyone.
• Laminate this recipe and share it with all your friends, it’s AWESOME!!!!