Flourless Chocolate Cupcakes

I’ve been dreaming of Flourless Chocolate Cupcakes ever since I made my Flourless Chocolate Cake. Over the Holiday weekend I decided it was time to stop dreaming and start baking. It’s summertime and cupcakes feel like the perfect warm-weather treat. Rich and delicious these have everything going for them. They are easy to make. They are delicious and brownie-like. They are both gluten-free & dairy-free. Enjoy!

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INGREDIENTS


Start to Finish: 45 minutes

Makes: 12 cupcakes

• 6-oz. semisweet vegan dark chocolate, chopped

• 1 stick (1/2 cup) vegan butter

• 4 large eggs, chilled

• 1 cup sugar

• 3/4 cup high quality cocoa powder

• 1/2 cup almond meal

• 1 tsp espresso powder, optional

INSTRUCTIONS

1. Preheat oven to 350º F. Line muffin tins with paper liners.

2. In a microwave safe bowl, melt chocolate and vegan butter. Whisk together well and allow to cool slightly. Add expresso powder into the sauce and mix well (optional).

3. In a large bowl beat eggs for 5-minutes, on medium speed, until bubbly and light. (I use my KitchenAid Stand Mixer)

4. Gradually add sugar, cocoa powder and almond meal into the egg mixture. Whisk well.

5. With the mixer running, slowly drizzle in chocolate/butter mixture, until well combined.

6. Divide the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 22 minutes, depending upon your oven.

7. Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack. Dust with powdered sugar and enjoy!