Moist Flourless Chocolate Cupcakes Food

EASY CHOCOLATE DESSERTS - A READER FAVORITE: FLOURLESS CHOCOLATE CUPCAKES

Easy Chocolate Desserts - A Reader Favorite: Flourless Chocolate Cupcakes image

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

Time 55m

Number Of Ingredients 11

Ingredients

1 tablespoon coconut oil (to grease the pan)
1 ¼ cups (4.22 oz.) almond flour
½ cup (1.5 oz.)unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs (at room temperature)
¾ cup + 2 tablespoons maple syrup
1 tablespoon vanilla extract
4 oz. unsweetened baking chocolate (cut into small pieces)
2 tablespoons of maple syrup (or more to taste)
1 cup fresh strawberries (sliced)

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

FLOURLESS CHOCOLATE CUPCAKES

Flourless Chocolate Cupcakes image

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

Ingredients

1 1/2 cups dark chocolate, 73%
1/2 cup almonds
3 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract
1/4 teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)

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

MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES

Mini Flourless Espresso Chocolate Cupcakes image

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

Ingredients

4 ounces dark chocolate, finely chopped
1/2 cup unsalted butter
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons instant espresso coffee powder
3 large eggs
1/2 cup unsweetened cocoa powder
2 tablespoons confectioners' sugar

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!

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