For an even richer flavor, use high-quality dark chocolate. Do not overbake the cupcakes, or they will become dry. They are done when a toothpick inserted into the center comes out with moist crumbs attached. Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Moist Flourless Chocolate Cupcakes
-
PREP TIME20 mins
-
COOK TIME25 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING24 People
-
VIEWS27
Indulge in the decadent delight of these flourless chocolate cupcakes. Their rich, moist texture and intense chocolate flavor make them an irresistible treat, perfect for any occasion and especially delightful for those avoiding wheat.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate11 g
-
Cholesterol54 mg
-
Fiber1 g
-
Protein2 g
-
Saturated Fat4 g
-
Sodium39 mg
-
Sugar10 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 275°F (135°C). Prepare two 12-cup muffin tins with paper liners. (5 minutes)
02
Step
8 mins
In a medium saucepan, combine the chocolate chips and butter. Melt over low heat, stirring constantly until smooth. Remove from heat and let cool slightly. (8 minutes)
03
Step
3 mins
In a separate bowl, whisk in the egg yolks until combined into the slightly cooled chocolate mixture. (3 minutes)
04
Step
7 mins
In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff, glossy peaks form. (7 minutes)
05
Step
5 mins
Gently fold about one-third of the egg white mixture into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg white mixture until just combined, being careful not to overmix. (5 minutes)
06
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. (5 minutes)
07
Step
25 mins
Bake in the preheated oven for 25 minutes, or until the cupcakes are just set in the center. (25 minutes)
08
Step
20 mins
Transfer the muffin tins to wire racks and let cool for 5 minutes before removing the cupcakes. Allow the cupcakes to cool completely on the wire racks. (20 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Kylee Parker
Jun 22, 2025I didn't have chocolate chips, so I used a chopped chocolate bar. It worked great!
Pete Waters
Jun 11, 2025My friend has celiac disease, and she was so happy to finally have a delicious cupcake she could eat.
Patricia Dickens
May 31, 2025These were so easy to make and tasted amazing!
Aron Okon
May 26, 2025I added a teaspoon of instant espresso powder to the chocolate mixture, and it enhanced the chocolate flavor beautifully.
Luigi Bahringer
Apr 3, 2025Make sure you don't overmix when you fold the egg whites in, that could make them sink
Major Murray
Mar 27, 2025The recipe was perfect as written. I wouldn't change a thing!
Carley Stroman
Mar 25, 2025Mine sunk in the middle, what did I do wrong?
Gust Mayer
Mar 3, 2025Next time, I will try using dark chocolate for a richer taste.