Wednesday, June 1, 2011

Flourless Chocolate Cupcakes

Treats for Riley's birthday celebration at school. This is my solution for kids in the class who are gluten-free and nut-free: flourless chocolate cupcakes.

12 oz. bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 C butter, cubed
1 C raw sugar
6 eggs
1 C unsweetened cocoa powder
1 T organic whipping cream
1 T honey
1/4 t pure vanilla extract

Preheat oven to 375°F. Line muffin tins with cupcake liners.

Place chocolate and butter in a bowl over a medium saucepan of water. Over medium low heat, stirring often, melt chocolate with butter until completely blended. Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Stir in whipping cream, honey, and vanilla extract. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared hollows and bake for 35 to 40 minutes, or until cupcakes have risen and top has formed a thin crust. The cupcakes should be just firm in the center when done. When cooled completely, dust with powdered sugar.
Tuesday Night Supper Club
*Update 4/12/2013: Added to Katherine Martinelli's Gluten-Free Linky Party.*

2 comments:

  1. Mmm, those must have been fudgy little delights. It's probably perfect with a scoop of vanilla ice cream on the side.

    ReplyDelete
  2. where were you when i was a kid! these look amazing! thank you for sharing with tuesday night supper club.

    ReplyDelete

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