The BEST Flourless Chocolate Cupcakes!!
 
 
This is a crazy rich and dark flourless chocolate cupcake that no one will be able to resist!
Author:
Recipe type: Dessert
Cuisine: Vegetarian, Gluten-Free
Ingredients
CUPCAKES
  • 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.
SOUR CREAM WHIPPED CREAM
  • 1 pint heavy whipping cream
  • 4-5 Tablespoons sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 pint sour cream
Instructions
CUPCAKES
  1. Preheat oven to 375 degrees
  2. Spray or line a 12 muffin pan (I like the reusable silicone liners myself).
  3. Dissolve espresso powder in 2 Tablespoons hot water
  4. In a large bowl, combine chocolate and butter and microwave for 30 seconds at a time, whisking vigorously in between, until smooth
  5. 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
  6. Pour batter evenly into muffin tin and bake for about 20 minutes until just set. Let cool completely.
SOUR CREAM WHIPPED CREAM
  1. Combine whipping cream, sugar and vanilla in a large bowl. Stir until sugar dissolves.
  2. Beat with a hand or stand mixer until peaks form. Add sour cream and beat for another 30 seconds or so.
  3. 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.
ENJOY!!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2017/06/14/the-best-flourless-chocolate-cupcakes/