These flourless chocolate cupcakes are decadent and satisfying with the rich bitterness of dark or bittersweet chocolate playing against the cool, subtle sweetness of sour cream whipped cream. My two-year-old told me these cupcakes were spicy! Ha!
They keep super well at room temperature in a sealed container and you’ll find that one cupcake is enough to satisfy!
Recipe note: If you like your chocolate confections sweeter or more mild, considering using semi-sweet chocolate in the place of bittersweet or true dark cacao chocolate. You could also use only one bar of dark/bittersweet instead of two if you want a milder flavor. We like the complexity of super dark, bitter chocolate so we go full throttle with the recipe as is!
The sour whipped cream is just out of this world! The sour cream adds more body, tang and richness and stands up against the rich chocolate very well making a perfect balance. Honestly, it’s just love at first bite!
PS: The whipped cream recipe makes much more than needed for the cupcakes. Just make it, you’re welcome;)
- 1 cup butter
- 7 ounces (2 bars) bittersweet or very dark (like 72% cacao) chocolate
- 2 teaspoons espresso powder (or instant coffee or espresso grounds)
- ½ cup sugar
- ½ cup brown sugar
- 1 cup real cocoa powder (unsweetened)
- ¼ teaspoon sea salt
- 1 Tablespoon vanilla extract
- 4 large eggs, beaten.
- 1 pint heavy whipping cream
- 4-5 Tablespoons sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 pint sour cream
- Preheat oven to 375 degrees
- Spray or line a 12 muffin pan (I like the reusable silicone liners myself).
- Dissolve espresso powder in 2 Tablespoons hot water
- In a large bowl, combine chocolate and butter and microwave for 30 seconds at a time, whisking vigorously in between, until smooth
- Stir in all remaining cupcake ingredients until combined. I tend to add the eggs last so the chocolate mixture has had time to cool a bit
- Pour batter evenly into muffin tin and bake for about 20 minutes until just set. Let cool completely.
- Combine whipping cream, sugar and vanilla in a large bowl. Stir until sugar dissolves.
- Beat with a hand or stand mixer until peaks form. Add sour cream and beat for another 30 seconds or so.
- Top each cupcake with a crazy amount of the whipped cream. I also sometimes add a sprinkle of cinnamon or candied ginger over the whipped cream for extra flavor.
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