This is a crazy rich and dark flourless chocolate cupcake that no one will be able to resist!
Author: Crystal Cartier
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 CREAMÂ WHIPPED CREAM
1 pint heavy whipping cream
4-5 Tablespoons sugar (or to taste)
1 teaspoon vanilla extract
1 pint sour cream
Instructions
CUPCAKES
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.
SOUR CREAM WHIPPED CREAM
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.
ENJOY!!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2017/06/14/the-best-flourless-chocolate-cupcakes/