These recipe yields amazingly rich, moist, and yummy flourless chocolate cupcakes, perfect for those with wheat allergies looking for a mini dessert.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
110 Calories
Recipe Instructions
Step 1
Preheat the oven to 275 degrees F (135 degrees C). Line two 12-cup muffin tins with paper liners.
Step 2
Combine chocolate chips and butter in a saucepan over medium-low heat; cook and stir until melted and smooth, about 3 minutes. Cool slightly, about 5 minutes. Whisk in egg yolks.
Step 3
Beat egg whites in a large bowl with an electric mixer until soft peaks form; gradually beat in sugar with the mixer running until peaks are stiff and glossy.
Step 4
Stir some egg whites into chocolate mixture to lighten, then fold chocolate mixture into remaining egg whites until batter is well combined.
Step 5
Scoop batter into the prepared muffin cups, filling each 3/4 full.
Step 6
Bake in the preheated oven until cupcakes are just set in centers, about 25 minutes. Place muffin tins on wire racks to cool, about 5 minutes. Remove cupcakes from tins; place on wire racks to cool completely, about 15 minutes.
