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Mini flourless chocolate cupcakes
Ingredients
Utensils
microwave, mini muffin tin, oven, whisk, large mixing bowl, mini paper muffin cup liners, sieve, wire rack, decorating tip, rubber spatula, piping bag, stand mixer or hand mixer with beaters, small bowl
How-To Videos
See allHow to chop chocolate
How to assemble a piping bag
How to fill a piping bag
How to measure
How to pipe using a star tip
How to whip cream
Nutrition per serving
Step 1/ 3
- 10 g butter
- 8⅓ g bittersweet chocolate
- microwave
- mini muffin tin
- oven
- whisk
- large mixing bowl
- mini paper muffin cup liners
Preheat the oven to 175°C/350°F. Place paper liners into the cupcake tin. In a microwaveable mixing bowl, combine butter and chopped chocolate and melt for 30 sec. in the microwave, or until the butter is completely melted. Whisk the chocolate until melted and smooth.
Step 2/ 3
- 16⅔ g sugar
- ¼ eggs
- ⅛ tbsp cocoa powder
- ⅛ tsp coffee powder
- ⅛ tsp vanilla extract
- ⅛ tsp rum (optional)
- sieve
- wire rack
Add sugar, then eggs. Mix well until smooth. Sift cocoa and coffee powder into the mixture, add a part of the vanilla extract and rum, if desired, and whisk until combined. Spoon the batter into the cups about two-thirds full. Bake at 175°C/350°F for approx. 30 min. Take out and set aside for 5 min. Then remove cupcakes from the tin and continue to cool on a rack.
Step 3/ 3
- 5⅞ g cream cheese
- ⅛ tsp vanilla extract
- 2½ g confectioner’s sugar
- 12½ g whipping cream
- decorating tip
- rubber spatula
- piping bag
- large mixing bowl
- stand mixer or hand mixer with beaters
- small bowl
Use a fork to combine cream cheese, part of the vanilla extract, and confectioner’s sugar. Beat whipping cream until stiff peaks form. Gently fold in the cream cheese mixture. Put into the fridge for at least 30 min. before piping on the cupcakes.
Enjoy your meal!
Tags
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