Things have been quite around here for a while. We went on a short holiday to Geneva and Lisbon and ever since I have been back, it’s just taken me a while to get back to baking! I blame the holiday blues for that!!
I am back now and I made the most indulgent flourless chocolate cupcakes! These cupcakes literally melt in your mouth and have a fudge like consistency but are not dense at all. The cupcakes have no flour added to them. Rather it is the eggs that add the structure to these cupcakes, to be precise, the stiff egg whites that are folded into them.
Make sure to use a good quality bittersweet chocolate for these cupcakes. Since there are very few ingredients that make up this dessert, the chocolate will really shine through. Portioning the batter into cupcakes provided the perfect ‘cup’ like cupcake which when topped with ice cream and chocolate sauce is the perfect combo! Make these for a movie night in or when you have a bunch of friends of family come over. Its a no-fuss dessert and comes together in no time.
The cupcakes will be puffy when they come out of the oven but will deflate and slightly crack from the top when you leave them out to cool. That is perfectly normal because of the stiff egg whites that were added to them. Id just adds to the rustic charm of the dessert!
The chocolate sauce that goes with these cupcakes is phenomenal! They have a special secret ingredient that totally takes it over the top. Evaporated milk!! It adds an extra depth of flavor to the sauce that makes it hard to stop after only scooping one spoon of the sauce over the cupcakes and ice cream. Feel free to make a batch and use it over strawberries, ice cream or just sneaking spoonfuls when no ones watching! 😉
Flourless Chocolate Cupcakes
Yield: 12-16 cupcakes
- 5 tablespoons unsalted butter, plus more for pan
- 6 ounces bittersweet or semisweet chocolate, finely chopped
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Sauce:
- 1/2 cup bittersweet chocolate chips
- 2 tablespoons butter unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1/4- 1/2 cup evaporated milk, room temperature
Preheat the oven to 300 degrees with the rack in the center. Line a cupcake tray with cupcake liners. Set aside.
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks, espresso, salt and vanilla extract.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Spoon the batter into the cupcake pan. An ice cream scoop is best for this. Bake until the cake pulls away from the sides of the pan and is set in the center, 30- 35 minutes. Cool completely on a wire rack. Serve at room temperature, with ice cream and chocolate sauce.
For chocolate sauce:
- Melt together the chocolate chips and butter in the microwave at 30 second increments.
- Add vanilla and mix
- Add the evaporated milk. Start with 1/4 cup and milk. If the chocolate sauce is thick add the rest of the evaporated milk. The sauce will thicken slightly when set aside for a while.
- If the sauce has been pre-made, simply warm the sauce in the microwave for 20 seconds and serve.
- Serve on top of the cupcakes with ice cream.
Cupcakes recipe adapted from Epicurious