Ooey, gooey, yummy..... that's how my younger brother describes these flourless chocolate cupcakes! With all that chocolate packed into a little bite, you won't even miss the flour. Top off these delicious treats off with a coffee whipped cream and you officially have the best dessert!
Flourless chocolate cake is a great way to make a satisfying gluten free dessert. The key to really nailing this dessert is ensuring the cakes do not overcook. When they overcook the chocolate will become bitter and the cake will become dry. Pull them out of the oven the minute the centers have set. I usually pull them out a minute early just to make sure they stay nice and moist!
Flourless Chocolate Cupcakes
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Yield: 24 Mini Muffins
Ingredients
The Cake:
8 oz Dark Chocolate
8 oz Butter
1/3 cup Brown Sugar
1/2 cup Cocoa Powder
1/2 tsp Kosher Salt
1/2 Tsp Vanilla
1/2 Tsp Coffee Grounds (or instant coffee)
6 Egg Whites
The Whipped Cream:
1 tsp Coffee Grounds
1 tsp Hot Water
2 tbsp Powdered Sugar
1/2 tsp Vanilla
1 pint Whipping Cream
Instructions
Preheat oven to 325 degrees and spray a mini muffin pan with nonstick cooking spray.
In a small saucepan mix dark chocolate, brown sugar, cocoa powder, kosher salt, vanilla, and coffee grounds over medium-low heat until fully incorporated. Make sure to constantly stir so nothing burns. Once everything is mixed together remove from heat.
In the bowl of a stand mixer whisk egg whites on medium speed until stiff peaks form. A stiff peak means you can lift up your whisk and the egg whites will stay put.
Gently fold the chocolate mixture into the egg white mixture. Be careful! You do not want to deflate the egg whites. Slowly add the chocolate in until everything is fully mixed together.
Pour the batter into muffin pan, be careful not to overfill, these will puff up in the oven.
Bake for 15-18 minutes until the center is firm to the touch. Remove from oven and keep in the pan until completely cool. They will deflate once removed from the oven.
While the cakes cool, make the whipped cream. Mix the coffee grounds with hot water to form a paste. This will activate the coffee grounds so they do not become grainy. In the bowl of a stand mixer mix all ingredients on medium high speed until a light and fluffy whipped cream is formed.
Once the cakes cool, spoon whipped cream on top and enjoy! Either eat immediately or refrigerate until ready to eat. These will keep in the refrigerator for 3 days.
No nutritional information is available at this time.
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