Flourless Chocolate Cupcakes (Or Mini Chocolate Souffles)
Oh dear, I have been awfully negligent with my posts lately– summer is flying by and time MUST be taken out for some good quality baking. It is absolutely necessary.
Since starting work in LA, I’ve made a friend that is gluten intolerant. This is not very conducive for accepting any of my baked goods that I would like to give said new friend. So a lot of my recent searches for inspiration have been geared towards gluten free recipes… but I also wanted to avoid paying way wayy too much for specialty flours and xantham gum silliness that most seem to call for.
Leave it to Martha to come up with a genius solution:
Flourless Chocolate Cupcakes
Let’s just start with how simple the ingredients list is. This is it! Except sugar. You need sugar. But four is still pretty bomb!
First things first, preheat your oven to 275 F, line a standard muffin tins with paper liners, and separate your eggs.
Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water.
Stir to combine, then remove bowl from heat and let cool slightly. Perfectly silky goodness.
Whisk in your egg yolks.
Then, technically, you should use an electric mixer on medium speed to whisk your egg whites until soft peaks form. If you’re like me and lack the magic that is a Kitchenaid, you can Julia Child it and whisk by hand. It’s tiring. And you may not get those perfect fluffs, but the fact that mine still tasted amazing is testament to how AWESOME this recipe is regardless. Don’t be afraid!
Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
I halved the recipe just because I was nervous baking without flour, but I was SO pleasantly surprised with the final result. The egg whites give the cakes this wonderfully fluffy, custardy, moist consistency that just melts in your mouth. This balances perfectly the rich flavors created by the pure and straightforward ingredients. I didn’t top with any frosting, so they were a bit more like mini souffles. Definitely give these a try, with or without those pesky gluten allergies.
Flourless Chocolate Cupcakes, via Martha Stewart