Ingredients

• 1.5 cups semisweet chocolate chips
• 6 tablespoons unsalted butter
• 6 large eggs , separated
• 0.5 cups white sugar

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 12-cup muffin tins with paper liners.
2. 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.
3. 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.
4. 4 Stir some egg whites into chocolate mixture to lighten, then fold chocolate mixture into remaining egg whites until batter is well combined.
5. 5 Scoop batter into the prepared muffin cups, filling each 3/4 full.
6. 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 per serving