Decadent Flourless Chocolate Cupcakes
These incredibly rich and chocolatey flourless chocolate cupcakes are fabulous hot out of the oven with some cold ice cream. They are also crowd pleasers at room temperature topped with chocolate whipped cream. Think of them as the the fudgy brownies of the cupcake world!
I originally started making this recipe as a decedent treat for Passover, but it’s wonderful any time of the year a great choice if you are serving dessert to someone who is following a gluten-free diet.
This recipe doesn’t use any fancy ingredients. But, you will need A LOT of chocolate. Because chocolate is the predominant flavor, make sure you use a chocolate that you love. One of my favorite chocolates to bake with is TCHO.
How It’s Made
Start by dissolving sugar into water with a touch of salt. This takes just a few minutes in a small saucepan over medium heat. Remove from the heat and stir in vanilla extract.
Next, melt your chocolate. While I often suggest melting chocolate in the microwave, I like to use a a metal mixing bowl over a pot of boiling water (a double boiler) when I want this much chocolate melted evenly. Stir continually for a few minutes until it’s all melted.
Mix room temperature butter into the melted chocolate a little bit at a time.
Then, stir in the sugar water and gently mix in the eggs and egg whites until fully incorporated.
Fill cupcake liners almost all the way to the top. These are flourless and have no leavening agent so they may rise a bit during baking (from the eggs). It’s normal for them to settle back down as they cool.
Bake at 350 F for 40 minutes. The tops should be set and crackly and a toothpick should come out with some chocolate on it but not be totally wet.
Expert Tips and FAQs
How to Serve
These cupcakes are very rich – like fudgy chocolate brownies. If you eat one warm, the center may still be a little molten. It’s heavenly!
My preference is to top them with Chantilly cream once cooled (chocolate whipped cream and strawberry whipped cream are great choices, too) or to scoop a generous amount of my favorite flavor of ice cream on top while they’re still warm.
Yes! I suggest using a greased springform pan and chilling the cake before removing the sides.
Sure! They are great as minis – especially if there will be many other desserts on the table. Follow my guidelines for mini cupcakes.
No. This can be made with any kind of chocolate. If you use baking chocolate, increase the sugar by 1/4 cup since the chocolate isn’t sweet at all.
If you remove the cupcakes from your oven before their centers are totally set, they will sink in the middle. Letting the cupcakes sit in the tins for five minutes after baking will help a bit. Remember that sunk cupcakes give you a perfect spot to put your topping!
If you take your u0022kosher for Passoveru0022 to more serious levels than I, you will want to use kosher versions of all of these products. If you are of the mindset that chocolate doesn’t rise so it’s kosher for Passover, then just go for the best ingredients you can find. Also, keep in mind that the cupcakes have butter and should not be served with a dairy meal unless you use an alternative butter like Country Crock’s plant butter.
Because this is a very moist and buttery recipe, the bottoms of your liners may get a little greasy if you don’t use grease-proof liners. Wipe them off with a paper towel. Don’t be alarmed – the cupcakes don’t taste at all greasy!
Store these cupcakes at room temperature for up to 5 days or freeze for several months. Use a microwave to reheat them if you want to serve them warm.
Decadent Flourless Chocolate Cupcakes
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 18 ounces dark chocolate baking discs, chips, or any chocolate chopped into small pieces will work
- 1 cup unsalted butter room temperature, cut into tablespoon-sized pieces
- 3 large eggs
- 3 large egg whites
- Preheat oven to 350 F.
- Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved, remove from heat, and stir in vanilla extract.
- In a metal mixing bowl (I like to use the bowl of my stand mixer) over a pot of boiling water, stir the chocolate until it melts.
- Remove the bowl from the stove and, if using the bowl from a stand mixer, place on the mixer. Beat the butter into the chocolate, one or two pieces at a time.
- Beat in the hot sugar-water.
- Beat in the eggs and the egg whites, one at a time.
- Use a disher to transfer the batter almost all the way to the top of lined cupcake tins.
- Bake for 40 minutes. The tops will be set and slightly cracked and a toothpick inserted into the center of a cupcake will come out with chocolate on it, but it won't be wet.
- Do not take the cupcakes out of the tins. Wait until the cupcakes are cool enough to handle with your bare hands (5 – 10 minutes). If you take the cupcakes out of the tins while they are still hot, they they are more likely to sink in the middle.
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