MOIST FLOURLESS CHOCOLATE CUPCAKES
Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.
Provided by SASS E. Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
- Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
- Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
- Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g
GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. 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. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. 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 (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
FLOURLESS CHOCOLATE CUPCAKES (SMALL BATCH CUPCAKES FOR SPRING)
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
Provided by Gemma Stafford
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350oF/180oC.
- In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
- Whisk in the brown sugar, eggs and vanilla until smooth.
- Sift the cocoa powder and salt into the mixture, and mix until just combined.
- Fill each cupcake liner ⅔ full.
- Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
- Let fully cool before frosting.
- To make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk, cocoa powder and vanilla and whip in.
- To Decorate: Put your buttercream into a piping bag fitted with a large round nozzle and pipe around the top of the cupcakes. Scatter toasted coconut in the middle for the nest and top with your chocolate eggs.
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
BEST FLOURLESS CHOCOLATE CAKE RECIPE
This is the Best Flourless Chocolate Cake Recipe you'll ever make or eat. It is a gluten-free dessert for serious chocolate lovers that's made with only 7 ingredients. It's a delicious & elegant make-ahead treat for any special occasion. Watch the video and follow our step-by-step instructions to ensure it turns out perfectly.
Provided by Laura
Categories Dessert
Time 13h
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Grease one 9" round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with "handles" and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
- Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
- Cut the butter into 1 TBS pieces and beat it into the chocolate, 1 piece at a time.
- Mix in the warm sugar/water mixture until combined.
- Slowly beat in the eggs, one at a time until completely smooth.
- Add vanilla and mix until just combined.
- Pour the batter into the prepared pan.
- Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake! I like to put the pan with the cake in it on the oven rack before pouring the water. That way I just have to slide it in and close the door!
- Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.
- Remove the cake from the water bath and let it cool on a wire rack.
- Chill cake overnight (or for at least 6 hours) in the pan!
- Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
Nutrition Facts : Calories 422 kcal, Carbohydrate 39.2 g, Protein 5.1 g, Fat 30.5 g, SaturatedFat 18.1 g, Cholesterol 134 mg, Fiber 2.5 g, Sugar 35.5 g, ServingSize 1 slice, UnsaturatedFat 10.5 g
FLOURLESS CHOCOLATE CUPCAKES
These are flourless cupcakes that use honey and maple syrup instead of sugar. You can use imitation honey and sugar-free syrup to make this sugar-free.
Provided by KKH3
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with cupcake liners.
- Place oats, cocoa powder, and peanuts in a blender; blend to mix. Pour into a large bowl.
- Combine coffee, eggs, banana, honey, maple syrup, and vanilla extract in the blender; puree until smooth. Pour over oat mixture and beat to combine batter. Add baking soda and baking powder; mix until just combined.
- Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 4.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 200 mg, Sugar 12 g
EASY CHOCOLATE DESSERTS - A READER FAVORITE: FLOURLESS CHOCOLATE CUPCAKES
I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.
Provided by Aysegul Sanford
Categories Cupcakes
Time 55m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
- To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
- Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
- Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
- Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
- Serve immediately.
Nutrition Facts : Calories 218 kcal, Sugar 14 g, Sodium 173 mg, Fat 14 g, SaturatedFat 5 g, Carbohydrate 23 g, Fiber 4 g, Protein 6 g, Cholesterol 55 mg, ServingSize 1 serving
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES
For you chocolate lovers, this is the best chocolate rush in a mini cupcake that I have ever eaten. The cupcake is so rich and moist that you will be happy to eat just one or two. Every once in awhile it is ok to indulge in your favorite decadent dessert. Of course, mine is the magical force of chocolate. Those times I just satisfy my sweet tooth and then I get back on track with healthy eating the next day. If you like chocolate, you have to try this easy recipe!
Provided by Cathy Tedder
Categories Dessert
Time 30m
Yield 12 mini cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
- Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
- Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
- Sift cocoa over top and whisk until smooth.
- Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
- Cool in pans on rack 10 minutes.
- Carefully remove cakes and cool on rack.
- Dust with confectioners' sugar. Enjoy!
"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Line the cupcake pan with paper liners and spray the liners with vegetable spray.
- Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
- Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
- In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
FLOURLESS CHOCOLATE CUPCAKES
Here's a quick and easy dessert that will wow your guests whether they're gluten free or "full of gluten". This Flourless Chocolate Cupcake recipe is dark and rich --my husband absolutely loved it.
Provided by Elanas Pantry
Categories Dessert
Time 22m
Yield 10 cupcakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate and almonds in a food processor.
- Grind until the consistency of course sand.
- Pulse in eggs, grapeseed oil and agave.
- Then pulse in vanilla and salt.
- Spoon batter into cupcake tins lined with unbleached baking cups.
- Bake at 350° for 12-15 minutes.
- Cool and frost with Vegan Chocolate Icing.
- Serve.
Nutrition Facts : Calories 535.9, Fat 52.4, SaturatedFat 19.2, Cholesterol 158.6, Sodium 268.5, Carbohydrate 18.8, Fiber 10.2, Sugar 2, Protein 14.9
More about "flourless chocolate cupcakes food"
FLOURLESS CHOCOLATE CUPCAKES - THE KITCHEN PAPER
From thekitchenpaper.com
4.8/5 (4)Total Time 40 mins
- In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
FLOURLESS CHOCOLATE CHEESECAKE CUPCAKES - ONLY GLUTEN FREE ...
From onlyglutenfreerecipes.com
4.5/5 (3)Servings 8Cuisine FranceCategory Desserts
FLOURLESS CHOCOLATE CUPCAKES - THE FAUX MARTHA
From thefauxmartha.com
Servings 12Total Time 45 minsEstimated Reading Time 5 mins
- In a double boiler, add chocolate and butter. Place over a saucepan filled with water so that water is not touching bottom of double boiler. Cook over medium-high heat, stirring until chocolate and butter have almost melted. Remove from heat and whisk in the kosher salt until smooth. Set aside.
- Meanwhile, separate egg whites and yolks into two bowls, placing the whites in a mixing bowl. Using a stand or hand mixer, whip egg whites on high until soft peaks. Then slowly add sugar a little bit at a time, whipping until almost stiff, glossy peaks form. Set aside.
- Whisk the egg yolks into the cooled chocolate mixture until evenly combined (cooled to the point that it won’t cook the yolks). Using a spatula, fold egg whites into the chocolate mixture in 4 increments until just combined. Divide batter evenly into the cupcake liners. Bake for about 20 minutes. Tops will spring back when ready. Remove from the oven. Slight collapsing is normal.
FLOURLESS CHOCOLATE CUPCAKES - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Estimated Reading Time 4 mins
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the sugar, vanilla and whipped cream and beat for just about 30 seconds more. Top each cupcake with a generous amount of the crème fraîche cream..
CHOCOLATE FLOURLESS CAKES - SIMPLY SO GOOD
From simplysogood.com
4.7/5 (3)Total Time 35 minsCategory DessertCalories 649 per serving
- Over a double boiler, melt chocolate, butter and almond butter. Stir until smooth. Add a pinch of salt and vanilla. Let cool.
- Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined.
- In a clean mixing bowl, add the egg whites, Whisk until frothy. Slowly pour in 3 tablespoons sugar and mix until soft peaks form. fold the whites into the chocolate/egg mixture. Carefully fold until combines.
- Spray 4-oz. ramekins or muffin cups with pan spray. Pour the batter into the molds, almost to the top. Bake at 325 degrees for 12 minutes. Let cool if unmolding.
FLOURLESS CHOCOLATE CUPCAKES - PARSLEY AND ICING
From parsleyandicing.com
Cuisine AmericanCategory DessertsServings 12Total Time 45 mins
- Melt the olive oil and chopped chocolate together in the microwave in two 20 second intervals. Stir very well in between intervals. Set aside and let cool for a few minutes while you assemble the rest of the ingredients.
- In a large bowl, stir together the sugar, salt, espresso, cocoa and vanilla. Pour in the melted chocolate and olive oil mixture. Stir in the eggs and mix until just combined. Stir in the chocolate chips and pour mixture into prepared pan. Spread evenly and bake for 25-30 minutes. Serve warm or at room temperature.
- For best results, chill the bowl and beaters or whisk attachment in the fridge or freezer for 15- 20 minutes before using. In the bowl of an electric mixer or using a hand held mixer, beat the whipping cream on high speed for 2 minutes. Turn the mixer to low and pour the powdered sugar and cocoa in followed by the vanilla. Turn the mixer back up to high and continue mixing until you have medium to stiff peaks, about 3 more minutes.
FLOURLESS CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING ...
From whatjewwannaeat.com
5/5 (3)Category Dessert, Gluten Free, PassoverServings 12Total Time 40 mins
- First up, melt your chocolate and butter in a medium saucepan over low heat while stirring until smooth. In a large heat-proof bowl, measure out the sugar and set aside.
- When the chocolate mixture is ready, add the warm mixture to the bowl with the sugar and beat with a hand-mixer just until incorporated. I used bittersweet, but dark chocolate would be awesome too! Let cool.
- Next up, add the eggs one at a time, beating after each one. Then add the vanilla and mix, and the salt and cocoa powder and mix, just until combined.
DECADENT FLOURLESS CHOCOLATE CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
5/5 (2)Calories 344 per servingCategory Dessert
- Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved, remove from heat, and stir in vanilla extract.
- In a metal mixing bowl (I like to use the bowl of my stand mixer) over a pot of boiling water, stir the chocolate until it melts.
- Remove the bowl from the stove and, if using the bowl from a stand mixer, place on the mixer. Beat the butter into the chocolate, one or two pieces at a time.
FLOURLESS CHOCOLATE CUPCAKES - DITCH THE WHEAT
From ditchthewheat.com
Cuisine AmericanCategory PaleoServings 6Total Time 31 mins
- In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
FLOURLESS CHOCOLATE CUPCAKES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 12Total Time 1 hrCategory Cakes
- Preheat oven to 275°F. Line a 12-cup muffin pan with baking liners; lightly coat liners with cooking spray.
- Place chocolate and butter in a large microwave-safe bowl. Microwave on HIGH until mixture is melted, about 1 minute, stirring every 15 seconds. Stir in vanilla and salt. Cool slightly. Stir in egg yolks.
- Place egg whites and cream of tartar in a large bowl; beat with an electric mixer fitted with a whisk attachment on medium-low speed until foamy. Increase speed to high, and beat until medium peaks form, about 2 minutes. Decrease speed to medium; beat in sugar 1 tablespoon at a time, scraping down sides of bowl as needed. Increase speed to high, and beat until stiff peaks form, about 1 minute.
- Stir one-third of egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Divide batter evenly among prepared muffin cups. Bake in preheated oven until set in center, 25 to 27 minutes. Let cupcakes stand in pan until completely cool, about 20 minutes.
KETO CUPCAKES - THE BEST FLOURLESS CUPCAKE RECIPE!
From chocolatecoveredkatie.com
4.8/5 (12)Calories 44 per servingCategory Dessert
FANTASTIC FLOURLESS CHOCOLATE CUPCAKES ...
From thebestdessertrecipes.com
Estimated Reading Time 2 mins
CHOCOLATE SOUR CREAM CUPCAKES RECIPE | ALMOST-FLOURLESS ...
From cleaneatingmag.com
Cuisine AmericanCategory DessertServings 12Calories 160 per serving
FLOURLESS CHOCOLATE CUPCAKES RECIPE - EASY GLUTEN FREE 4 ...
From yummyinspirations.net
Estimated Reading Time 2 mins
FLOURLESS GLUTEN-FREE CHOCOLATE CUPCAKES - HIP2SAVE
From hip2save.com
Estimated Reading Time 2 mins
SECRET INGREDIENT FLOURLESS CHOCOLATE CUPCAKES | FOOD DOODLES
From fooddoodles.com
Reviews 15Estimated Reading Time 5 minsServings 12Total Time 35 mins
FLOURLESS CHOCOLATE CHEESECAKE CUPCAKES | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
FLOURLESS CHOCOLATE CUPCAKES | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 12Category Dessert
FLOURLESS CHOCOLATE CUPCAKES — LAURA FRIENDLY - HAPPILY ...
From laurafriendly.com
Author Laura Hamm
THE IRON YOU: FLOURLESS CHOCOLATE CUPCAKES WITH SALTED ...
From theironyou.com
Estimated Reading Time 4 mins
FLOURLESS CHOCOLATE CUPCAKES - ELANA'S PANTRY
From elanaspantry.com
Reviews 6Estimated Reading Time 2 minsServings 10Total Time 27 mins
GLUTEN FREE: FLOURLESS CHOCOLATE CUPCAKES
From sweetnspicyliving.com
Estimated Reading Time 3 mins
FLOURLESS CHOCOLATE BLACKBERRY CUPCAKES - DRISCOLL'S
From driscolls.com
4.7/5 (34)Cholesterol 0 mgServings 12
FLOURLESS CHOCOLATE COCONUT CUPCAKE RECIPE – MY DARLING ...
From mydarlinglemonthyme.com
Estimated Reading Time 4 mins
ULTIMATE FLOURLESS CHOCOLATE CUPCAKES - EASY RECIPES FOR ...
From seededatthetable.com
Reviews 54Estimated Reading Time 2 mins
FLOURLESS CHOCOLATE CUPCAKES | SHERI SILVER - LIVING A ...
From sherisilver.com
Estimated Reading Time 4 mins
FLOURLESS CHOCOLATE PEPPERMINT CUPCAKES - A LATTE FOOD
From alattefood.com
Servings 30Estimated Reading Time 7 minsCategory DessertTotal Time 1 hr 35 mins
FLOURLESS CHOCOLATE CUPCAKES | RECIPE | ALMOND RECIPES ...
From pinterest.ca
RECIPE: GLUTEN FREE CHOCOLATE FLOURLESS CUPCAKES | MY FOOD ...
From myfoodtrail.com
FLOURLESS CHOCOLATE CUPCAKES - BEST DESSERT RECIPES 201
From dbfoods.org
FLOURLESS CHOCOLATE CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLOURLESS CHOCOLATE CUPCAKES | ASK NIGELLA.COM | NIGELLA ...
From nigella.com
FLOURLESS CHOCOLATE CUPCAKES FOOD NETWORK - ALL ...
From therecipes.info
FLOURLESS CHOCOLATE CUPCAKES ~ EATING CAKES
From eatingcakes.com
FLOURLESS CHOCOLATE CUPCAKES - FOOD NEWS
From foodnewsnews.com
FLOURLESS CHOCOLATE GINGERSNAP CUPCAKES BY SHIVANGI RAO ...
From foodsocial.io
MOIST FLOURLESS CHOCOLATE CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
FLOURLESS CHOCOLATE CUPCAKES - WORKMAN PUBLISHING
From blog.workman.com
FLOURLESS CHOCOLATE CUPCAKES - CUPCAKE DAILY BLOG - BEST ...
From thecupcakedailyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love