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Flourless Chocolate Cupcakes
Nb persons: 0
Yield: 12.
Preparation time:
Total time:
Source:
| 14 tbsp | butter, (2 sticks minus 2 tbsp) |
| 7 oz | bittersweet, dark chocolate (65 or 70%), chopped |
| 1 cup | sugar |
| 4 | eggs, room temperature |
| 1 tsp | vanilla extract |
| 1 tbsp | cocoa powder |
Preheat oven to 350F. Lightly grease a cupcake pan or set 12 foil molds (like the hearts that I used) on a baking sheet.
In the microwave, working in 30-second increments, melt together the butter and chocolate in a large bowl, stirring after each time increment. When melted, stir int the sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time. Once all the eggs have been incorporated, whisk in the cocoa powder and vanilla extract.
Pour batter evenly into prepared pan(s) and bake for 10 minutes. Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.
Use a spatula to gently turn out the cakes before serving.
Store any leftovers in an airtight container.
Makes 12.
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