Moist Flourless Chocolate Cupcakes

Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By SASS E. Anne

Gallery
1 more images

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
25 mins
total:
1 hr 10 mins
Servings:
24
Yield:
24 cupcakes
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.

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  • 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.

Cook's Note:

These cupcakes come out two different ways depending on the humidity level. They have risen very high, then fell and cracked in the center after bring removed from the oven. They have also not risen at all and stayed very dense and moist. Either way, they taste delicious.

Nutrition Facts

Per Serving:
110 calories; protein 2g; carbohydrates 10.9g; fat 7.3g; cholesterol 54.1mg; sodium 39.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Chef V
Allstar
Rating: 4 stars
06/07/2016
As a professional cupcake Baker, I was very intrigued by this recipe. It sort of remibds me of a chocolate angel food cake cupcake. I went ahead and made this exactly as written but halved the recipe and baked at 300 for 20 minutes using Dark Chocolate chips. I would make sure to beat your egg whites properly and be very gentle when folding the chocolate mix into the whites. Do not over mix and it's fine if you see ribbons of the white still. I would give these a 5 but the appearance is lacking a bit.. The taste however is really phenomenal. The dark chocolate I used gave it a nice rich but not too sweet flavor. It's practically a guilt free dessert for chocolate lovers. I will make this again when I'm in need of a nice chocolate fix, perhaps will add 1/8-1/4 teaspoon of cream of tartar next time to stabilize the whites. This may help in the appearance department. Would be nice served as mini cakes on a plate with some ice cream or a nice Berry compote. Thank you for sharing. UPDATE: after having these in the fridge..they take on a whole new world of yumminess. .. dense and brownie like! Read More
Helpful
(11)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef V
Allstar
Rating: 4 stars
06/06/2016
As a professional cupcake Baker, I was very intrigued by this recipe. It sort of remibds me of a chocolate angel food cake cupcake. I went ahead and made this exactly as written but halved the recipe and baked at 300 for 20 minutes using Dark Chocolate chips. I would make sure to beat your egg whites properly and be very gentle when folding the chocolate mix into the whites. Do not over mix and it's fine if you see ribbons of the white still. I would give these a 5 but the appearance is lacking a bit.. The taste however is really phenomenal. The dark chocolate I used gave it a nice rich but not too sweet flavor. It's practically a guilt free dessert for chocolate lovers. I will make this again when I'm in need of a nice chocolate fix, perhaps will add 1/8-1/4 teaspoon of cream of tartar next time to stabilize the whites. This may help in the appearance department. Would be nice served as mini cakes on a plate with some ice cream or a nice Berry compote. Thank you for sharing. UPDATE: after having these in the fridge..they take on a whole new world of yumminess. .. dense and brownie like! Read More
Helpful
(11)
Vicky Grassman Cushman
Rating: 5 stars
08/23/2017
I changed it up a little bit and it was delightful! I added 1/8t Cream of Tarter to the egg whites and used powdered sugar and a pinch of salt. It raised really fluffy and melted in our mouths. Read More
Helpful
(7)
Kristy Oldridge
Rating: 5 stars
07/29/2016
I decided to add a little cream of tartar (1/2 tsp) and how I put them in the muffin tin was how they came out after being in the oven. They did collapse a little once cooled but they were a huge hit at the family reunion especially now that so many people have issues with gluten. Great recipe. Read More
Helpful
(4)
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MareCat
Rating: 4 stars
05/06/2017
I have never made a gluten free recipe before and I have to say while they are very tasty they don't look so hot. I may be making these for a bake sale can any one give me some tips for the appearance? Also if any one has frosted them can you tell me what you used? Thanks! Read More
Helpful
(2)
ccbPiccolo
Rating: 4 stars
07/01/2018
4 stars only because I followed other recommendations to use cream of tartar and powdered sugar (because I was short on regular sugar). These cupcakes stayed SO moist even after breaking them open & sitting for several hours. I plan to try using milk chocolate to appeal to other tastes & varying the types of fats & sugars. Definitely a keeper. Read More
Helpful
(1)
rebelene57
Rating: 4 stars
03/23/2019
I added 1/2 t cream of tarter 1/2t salt tsp vanilla and T espresso powder the 2nd time I made them. Much better. Read More
Helpful
(1)
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