Flourless Chocolate Cupcakes with Whipped Cream


Flourless Chocolate Cupcakes with Whipped Cream

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes



  • 3/4 cup butter
  • 1 1/2 cups chocolate chips
  • 6 eggs separated
  • 1/2 cup sugar


  • whipped cream
  • espresso powder



  1. Melt butter and chocolate in a metal bowl set in a pan of simmering water on low heat.

  2. Stir constantly until melted, then remove from heat.

  3. Wait a few minutes, then stir in egg yolks.

  4. In a separate bowl, beat egg whites until they hold soft peaks.

  5. Gradually add sugar and beat until mixture is stiff and glossy.

  6. Whisk some of the whites mixture into the chocolate, and then pour back into the whites while stirring gently.

  7. Fill cupcake liners.

  8. Bake at 275 for 25 minutes, or until cakes look set and an inserted toothpick comes out mostly clean.


  1. Top room-temperature cupcakes just before serving with a dollop of whipped cream and a sprinkle of espresso powder.

Recipe Notes

Original recipe can be found here

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