These amazingly rich, moist, and delicious flourless chocolate cupcakes are perfect for those with wheat allergies or looking for a small dessert.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
110 Calories
Recipe Instructions
Step 1
Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
Step 2
Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Step 3
Preheat the oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
Step 4
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with the mixer running, beating until peaks are stiff and glossy.
Step 5
Stir some egg whites into chocolate mixture to lighten it, then pour chocolate mixture into emaining egg whites. Fold together until batter is well combined.
Step 6
Scoop batter into prepared muffin tin, filling each cup 3/4 full.
