Flourless chocolate cupcakes pack rich chocolate flavor into a small bite. These are best served dusted with powdered sugar and a big glass of milk.
If you are feeling extra indulgent, top with a thin layer of nutella for a real chocolate overload.
Flourless Chocolate Cupcakes
Adapted from The Sweet Little Book Of Cupcakes
Makes about 18 cupcakes
12 ounces semisweet chocolate, chopped or chips
3/4 cup unsalted butter, cut into pieces
6 large eggs, room temperature, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
1 teaspoon unsweetened cocoa powder or instant espresso
Preheat oven to 350°F and line 18 muffin tin cups with paper liners.
Stir the chocolate and butter in a heavy, medium sized saucepan over low heat, stirring constantly, until melted and smooth. Remove from the heat and allow cool slightly, stirring often. Set aside.
Combine 6 tablespoons of the sugar and egg yolks in a mixer bowl and beat on medium to high speed until the mixture is very thick and pale, about 3 minutes. Gently fold the egg mixture into the chocolate mixture and add vanilla and cocoa powder (or instant espresso).
Using a clean bowl and beaters (or whisk attachment), beat egg whites on high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until medium-firm peaks form.
Fold the egg whites into the chocolate mixture in 3 batches with a spatula.
Distribute batter evenly, about 3/4 full, into the lined cupcake pans. Bake for 10 minutes and rotate then bake for 12 more minutes.
Place on a wire rack to cool completely. Dust with powdered sugar before serving.