Flourless Chocolate Cupcake Recipe

by Adrienne Matt on December 17, 2010

in Dessert,Gluten-free

Since figuring out I feel better without gluten, my cake/cupcake cravings have only increased. Finding sweets without gluten has been an interesting task. Yes, in the West Village there are a handful of gluten-free bakeries but, at $4-7 a pop, I needed to figure out how to make my own. I’m not really a baker (although I love science and chemistry), so I called a few friends for advice on how to modify recipes. I thought I’d start with a flour-less chocolate cake because then I didn’t have to fail with batter. Cupcakes seemed less daunting than a cake …

6 tablespoons (3/4 stick) unsalted butter
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar

Take the eggs out of the fridge and let them warm to room temperature.
Preheat oven to 375 degrees.
Break the chocolate into small pieces. Cut the butter into small pieces. Place both in in a large heatproof bowl (glass is ideal). (If you have a double boiler, you can use that to melt the chocolate and butter.)
Pour water into a pot large enough to hold the bowl yet expose the bottom to hot water. Set the flame on medium high and melt the chocolate and butter.
When that is a smooth consistency with no lumps, remove from heat and let cool.
Now, go back to the eggs. Separate the yolks form the whites, putting the whites in a larger bowl of the two. Slightly whisk the yolks.
When the chocolate cooled but a little warmer than room temperature, whisk in the egg yolks. Set aside.
cupcakes
With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat).
Whisk one quarter of the beaten egg whites into chocolate bowl mixture to lighten. Then gently fold the chocolate bowl contents into the remaining egg whites.
You can use muffin liners or grease the muffin tins.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 15 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
This made me about 21 cupcakes, just shy of 2 dozen.

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