Molten Flourless Chocolate Cupcakes Food

MOLTEN FLOURLESS CHOCOLATE CUPCAKES - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 300 degree F.
• Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
• Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
• In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of 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. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

MOLTEN LAVA CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Melt butter, chocolate chips and cocoa until combined and smooth.
• Remove from heat and add vanilla.
• Combine chocolate mixture and sugar mixture and stir well.
• Add eggs one at a time, stirring after each addition until fully incorporated.
• Stir in flour just until combined.
• Chill batter for at least 20 minutes.
• Grease muffin tin.
• Spoon batter into muffin tin and bake for 10-11 minutes.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
• Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

MOLTEN CHOCOLATE CUPCAKES

Steps:

• In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
• Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
• Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.

MOLTEN FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 425°.
• Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
• In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
• Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
• Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
• Let the chocolate and butter melt; remove from heat.
• Let mixture cool slightly by stirring occasionally, about 5 minutes.
• Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
• Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
• Fill them 3/4 of the way full and place on a baking sheet.
• Bake for 10-12 minutes, depending on how gooey you'd like the centers.
• Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

FLOURLESS CHOCOLATE CUPCAKES

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.

MOIST FLOURLESS CHOCOLATE CUPCAKES

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.

MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES

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!