Melt-in-your-mouth Mostly Flourless Chocolate Cupcakes
- 2 sticks minus 1 Tbspbutter
- 7 oz dark chocolate
- 1 cup sugar
- 4 eggs
- a rounded tablespoon of flour
Note: like all dark chocolate cakes, these are best made a day ahead (or at least in the morning if you serve it for dinner).
Pre-heat your oven to 350°F. Spray cupcake pans with non stick cooking spray
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the molds, and put into the oven to bake for 10 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.
For toppings you can pretty much do whatever you want or even use none at all whipped cream would work well. I used seedless raspberry jam on top and it was divine! I imagine that a chocolate ganache would also work well.
2 comments:
mmmmm I just went to Trader Joes to buy the ingredients for these cupcakes. I am sure they will be as delicious as they sound. ;-)
forgot to mention, I am adding a dark chocolate Lindt Truffle into the center of each cupcake before baking.
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