Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 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.

Recipe Summary

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

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

Directions

Instructions Checklist
  • 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

110 calories; protein 2g; carbohydrates 10.9g; fat 7.3g; cholesterol 54.1mg; sodium 39.1mg. Full Nutrition
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