Moist Flourless Chocolate Cupcakes

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

Ingredients

• 6 tablespoons butter
• 6 eggs, separated
• 0.5 cup white sugar
• 1.5 cups semisweet chocolate chips

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.