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
MINI CHOCOLATE CUPCAKES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
- Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
- Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
- Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 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!
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
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
MINI CHOCOLATE CHIP CUPCAKES
These delightful mini treats are a combination of chocolate cake with a cream cheese & chocolate chip centre.
Provided by Chef Gorete
Categories Dessert
Time 45m
Yield 70-120 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
- Chocolate Cake Batter:.
- Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
- Cream Cheese Topping:.
- Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
- Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
- Cool the cupcakes on a rack then refrigerate.
- Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.
More about "mini flourless espresso chocolate cupcakes recipes"
MINI ESPRESSO CUPCAKES WITH CHOCOLATE GANACHE AND
From latimes.com
FLOURLESS CHOCOLATE MINI CUPCAKES - COOKING ALA MEL
From cookingalamel.com
MINI CHOCOLATE CUPCAKES - JUST SO TASTY
From justsotasty.com
PERFECT CHOCOLATE ESPRESSO CUPCAKES - VANILLA AND BEAN
From vanillaandbean.com
CHOCOLATE-ESPRESSO MINI CUPCAKES - DELICIOUS HOSTESS …
From hostessrecipes.com
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES | CUPCAKE RECIPES …
From pinterest.com
MINI ESPRESSO CUPCAKES WITH CHOCOLATE GANACHE AND ESPRESSO …
From latimes.com
MINI FLOURLESS CHOCOLATE CAKES | BETTER HOMES & GARDENS
From bhg.com
FLOURLESS CHOCOLATE PEPPERMINT CUPCAKES - A LATTE FOOD
From alattefood.com
SUSIECAKES
From susiecakes.com
CHOCOLATE ESPRESSO CUPCAKES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
KETO CUPCAKES - THE BEST FLOURLESS CUPCAKE RECIPE!
From chocolatecoveredkatie.com
SPRINKLES FLOURLESS CHOCOLATE CUPCAKES – EAZY PEAZY LEMON …
From eazypeazylemonsqueezee.com
FLOURLESS CHOCOLATE PEPPERMINT CUPCAKES RECIPES
From kahrulrecipes4.blogspot.com
FLOURLESS CHOCOLATE MINI CAKES - THERESCIPES.INFO
From therecipes.info
FLOURLESS CHOCOLATE MINI CAKES - BAKING BITES
From bakingbites.com
FLOURLESS CUPCAKES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAGE 2 OF 4 WARRENTON CUPCAKES - LOCAL CUPCAKE SHOPS, CUPCAKE …
From punchbowl.com
FLOURLESS CHOCOLATE CUPCAKES - BIGGER BOLDER BAKING
From biggerbolderbaking.com
MINI FLOURLESS CHOCOLATE CUPCAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES RECIPE - FOOD.COM
From pinterest.com
FLOURLESS CHOCOLATE CUPCAKES | RECIPE | FLOURLESS CHOCOLATE, …
From pinterest.com
FLOURLESS CHOCOLATE PEPPERMINT CUPCAKES RECIPES
From 77bestrecipes.blogspot.com
MINI FLOURLESS CHOCOLATE CUPCAKES WITH ALMONDS - MY FOOD AND …
From myfoodandfamily.com
MINI FLOURLESS CHOCOLATE CAKES - PRINCE EDWARD ISLAND PRESERVE …
From preservecompany.com
MINI FLOURLESS CHOCOLATE CAKES | GIMME SOME OVEN
From gimmesomeoven.com
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES (KITCHENPC)
From kitchenpc.com
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES | CUPCAKE RECIPES …
From pinterest.com
FLOURLESS CHOCOLATE CUPCAKES - PARSLEY AND ICING
From parsleyandicing.com
FLOURLESS CHOCOLATE CUPCAKES - DITCH THE WHEAT
From ditchthewheat.com
MINI FLOURLESS CHOCOLATE BLACK CURRANT CHANTILLY TORTES - THE …
From pinterest.ca
WORLD BEST COFFEE RECIPES: MINI FLOURLESS ESPRESSO CHOCOLATE …
From worldbestcoffeerecipes.blogspot.com
MINI FLOURLESS CHOCOLATE CAKE {5 INGREDIENTS!} - PLAYS WELL WITH …
From playswellwithbutter.com
FLOURLESS CHOCOLATE CUPCAKES - THE KITCHEN PAPER
From thekitchenpaper.com
ESPRESSO CHOCOLATE CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE …
From thecupcakedailyblog.com
FLOURLESS MINI VANILLA CUPCAKES - FOOD NETWORK CANADA
From foodnetwork.ca
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES RECIPE - FOOD.COM
From pinterest.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #cakes #chocolate #taste-mood #sweet
You'll also love