Best Mini Flourless Espresso Chocolate Cupcakes Recipes

FLOURLESS CHOCOLATE CUPCAKES

Flourless Chocolate Cupcakes image

Here's a quick and easy dessert that will wow your guests whether they're gluten free or "full of gluten". This Flourless Chocolate Cupcake recipe is dark and rich --my husband absolutely loved it.

Provided by Elanas Pantry

Categories Dessert

Time 22m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups dark chocolate, 73%
1/2 cup almonds
3 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract
1/4 teaspoon celtic sea salt (or just a pinch if you're not a salt lover like me!)

Steps:

Place chocolate and almonds in a food processor.
Grind until the consistency of course sand.
Pulse in eggs, grapeseed oil and agave.
Then pulse in vanilla and salt.
Spoon batter into cupcake tins lined with unbleached baking cups.
Bake at 350° for 12-15 minutes.
Cool and frost with Vegan Chocolate Icing.
Serve.

Nutrition Facts : Calories 535.9, Fat 52.4, SaturatedFat 19.2, Cholesterol 158.6, Sodium 268.5, Carbohydrate 18.8, Fiber 10.2, Sugar 2, Protein 14.9

MOIST FLOURLESS CHOCOLATE CUPCAKES

Moist Flourless Chocolate Cupcakes image

Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.

Provided by SASS E. Anne

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h10m

Yield 24

Number Of Ingredients 4

Ingredients

1 ½ cups semisweet chocolate chips
6 tablespoons butter
6 eggs, separated
½ cup white sugar

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g