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Ultimate Flourless Chocolate CupCakes

 


The ultimate flourless chocolate cupcakes-  anyone with special dietary requirements will be well catered for with these babies.  Guilt-Free! For maximum luxury, top with chocolate heavy cream.

for the cupcakes

1 1/2 cups (10 1/2 oz.) bittersweet chocolate chips

1 cup (2 sticks) sweet butter

4 eggs

4 egg yolks

1/2 cup superfine sugar

2 tbsp. Dutch-process cocoa powder, sifted

2 tbsp. ground almonds

1 tsp. vanilla extract

for the frosting

2 tbsp. Dutch-process cocoa powder

4 tbsp. confectioners sugar

1 1/2 cups of heavy cream

1 tsp. vanilla extract

1/2 tsp. orange extract

Preheat the oven to 375 F  (190C).  Place 12 paper baking cups in a muffin pan.  Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted.  Set aside to cool.  In a large bowl, cream the eggs and sugar with an electric mixer until pale and thick.  Gently fold in the melted chocolate and remaining ingredients.  Spoon the batter into the cups.  Bake for 20 minutes.  Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack. To make the frosting, sift the cocoa and confectioners sugar together into a medium bowl.  Add the cream, vanilla, and orange extract.  Beat until soft, but the cream should still hold its shape.  Spoon over the warm cupcakes.  Store unfrosted in an airtight container for up to 2 days. makes 1 dozen


Variations

ultimate flourless peppermint cream cupcakes:  Prepare the basic cupcake recipe.  Substitute 1 teaspoon peppermint extract for the vanilla and orange extract.

ultimate flourless vanilla ice cream cupcakes:  Prepare the basic cupcake recipe.  Make an ice cream topping:  mix 2 cups ready-made pudding and 1 1/4 cups heavy cream in a large bowl, and beat well.  Add 1 teaspoon vanilla extract.  Pour into an ice cream maker and churn until frozen.  Put 1 scoop on top of each cupcake.

ultimate flourless strawberry cream cupcakes: Prepare the basic cupcake recipe.  In the frosting, substitute 1 teaspoon strawberry extract for the vanilla extract.  Fold 1/2 cup finely chopped fresh strawberries after beating the cream.

 

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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.