This recipe yields amazingly rich, moist, and delicious flourless chocolate cupcakes, perfect for those with wheat allergies or looking for a small dessert.
Ingredients
- 1.5 cups semisweet chocolate chips
- 6 tablespoons unsalted butter
- 6 large eggs , separated
- 0.5 cups white sugar
Instructions
-
1
Preheat the oven to 275 degrees F (135 degrees C). Line two 12-cup muffin tins with paper liners.
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2
Combine chocolate chips and butter in a saucepan over medium-low heat; cook and stir until melted and smooth, about 3 minutes. Cool slightly, about 5 minutes. Whisk in egg yolks.
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3
Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually beat in sugar with the mixer running until peaks are stiff and glossy.
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4
Stir some egg whites into chocolate mixture to lighten, then fold chocolate mixture into remaining egg whites until batter is well combined.
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5
Scoop batter into the prepared muffin cups, filling each 3/4 full.
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6
Bake in the preheated oven until cupcakes are just set in centers, about 25 minutes. Place muffin tins on wire racks to cool, about 5 minutes. Remove cupcakes from tins; place on wire racks to cool completely, about 15 minutes.
Nutrition Facts
Per serving
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