MOIST FLOURLESS CHOCOLATE CUPCAKES
Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.
Provided by SASS E. Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
- Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
- Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
- Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g
"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Line the cupcake pan with paper liners and spray the liners with vegetable spray.
- Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
- Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
- In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
FLOURLESS CHOCOLATE CUPCAKES
These are flourless cupcakes that use honey and maple syrup instead of sugar. You can use imitation honey and sugar-free syrup to make this sugar-free.
Provided by KKH3
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with cupcake liners.
- Place oats, cocoa powder, and peanuts in a blender; blend to mix. Pour into a large bowl.
- Combine coffee, eggs, banana, honey, maple syrup, and vanilla extract in the blender; puree until smooth. Pour over oat mixture and beat to combine batter. Add baking soda and baking powder; mix until just combined.
- Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 4.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 200 mg, Sugar 12 g
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES
For you chocolate lovers, this is the best chocolate rush in a mini cupcake that I have ever eaten. The cupcake is so rich and moist that you will be happy to eat just one or two. Every once in awhile it is ok to indulge in your favorite decadent dessert. Of course, mine is the magical force of chocolate. Those times I just satisfy my sweet tooth and then I get back on track with healthy eating the next day. If you like chocolate, you have to try this easy recipe!
Provided by Cathy Tedder
Categories Dessert
Time 30m
Yield 12 mini cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
- Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
- Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
- Sift cocoa over top and whisk until smooth.
- Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
- Cool in pans on rack 10 minutes.
- Carefully remove cakes and cool on rack.
- Dust with confectioners' sugar. Enjoy!
FLOURLESS CHOCOLATE CUPCAKES
Here's a quick and easy dessert that will wow your guests whether they're gluten free or "full of gluten". This Flourless Chocolate Cupcake recipe is dark and rich --my husband absolutely loved it.
Provided by Elanas Pantry
Categories Dessert
Time 22m
Yield 10 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate and almonds in a food processor.
- Grind until the consistency of course sand.
- Pulse in eggs, grapeseed oil and agave.
- Then pulse in vanilla and salt.
- Spoon batter into cupcake tins lined with unbleached baking cups.
- Bake at 350° for 12-15 minutes.
- Cool and frost with Vegan Chocolate Icing.
- Serve.
Nutrition Facts : Calories 535.9, Fat 52.4, SaturatedFat 19.2, Cholesterol 158.6, Sodium 268.5, Carbohydrate 18.8, Fiber 10.2, Sugar 2, Protein 14.9
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- In a large bowl, stir together the sugar, salt, espresso, cocoa and vanilla. Pour in the melted chocolate and olive oil mixture. Stir in the eggs and mix until just combined. Stir in the chocolate chips and pour mixture into prepared pan. Spread evenly and bake for 25-30 minutes. Serve warm or at room temperature.
FLOURLESS CHOCOLATE CUPCAKES - THE FAUX MARTHA
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- In a double boiler, add chocolate and butter. Place over a saucepan filled with water so that water is not touching bottom of double boiler. Cook over medium-high heat, stirring until chocolate and butter have almost melted. Remove from heat and whisk in the kosher salt until smooth. Set aside.
- Meanwhile, separate egg whites and yolks into two bowls, placing the whites in a mixing bowl. Using a stand or hand mixer, whip egg whites on high until soft peaks. Then slowly add sugar a little bit at a time, whipping until almost stiff, glossy peaks form. Set aside.
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- In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
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From cupcakeproject.com
- Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved, remove from heat, and stir in vanilla extract.
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1-MINUTE FLOURLESS CHOCOLATE MUG CAKE - DITCH THE WHEAT
From ditchthewheat.com
- In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.
- Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
- Microwave all three cupcakes at once for 1 minute or until baked. *Note, the batter will rise very high at first and then deflate as it is finished baking.
CHOCOLATE FLOURLESS CAKES - SIMPLY SO GOOD
From simplysogood.com
- Over a double boiler, melt chocolate, butter and almond butter. Stir until smooth. Add a pinch of salt and vanilla. Let cool.
- Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined.
- In a clean mixing bowl, add the egg whites, Whisk until frothy. Slowly pour in 3 tablespoons sugar and mix until soft peaks form. fold the whites into the chocolate/egg mixture. Carefully fold until combines.
MINI FLOURLESS CHOCOLATE CUPCAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
- Preheat the oven to 175°C/350°F. Place paper liners into the cupcake tin. In a microwaveable mixing bowl, combine butter and chopped chocolate and melt for 30 sec. in the microwave, or until the butter is completely melted. Whisk the chocolate until melted and smooth.
- Add sugar, then eggs. Mix well until smooth. Sift cocoa and coffee powder into the mixture, add a part of the vanilla extract and rum, if desired, and whisk until combined. Spoon the batter into the cups about two-thirds full. Bake at 175°C/350°F for approx. 30 min. Take out and set aside for 5 min. Then remove cupcakes from the tin and continue to cool on a rack.
- Use a fork to combine cream cheese, part of the vanilla extract, and confectioner’s sugar. Beat whipping cream until stiff peaks form. Gently fold in the cream cheese mixture. Put into the fridge for at least 30 min. before piping on the cupcakes.
FLOURLESS CHOCOLATE CUPCAKES - DITCH THE WHEAT
From ditchthewheat.com
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