Mini flourless chocolate cupcakes

Mini flourless chocolate cupcakes

Based on 10 ratings
Amy

Amy

Community member

"I regularly bake sweet treats for my husband to take to his office. Everybody loves my cakes; some even “complain” that I make them gain weight. These cupcakes are gluten-free."

Difficulty

Medium 👍

Preparation

30 min

Baking

30 min

Resting

35 min

Ingredients

2Servings
10 g
butter
8⅓ g
bittersweet chocolate
16⅔ g
sugar
¼
eggs
tbsp
cocoa powder
tsp
coffee powder
tsp
vanilla extract (divided)
tsp
rum (optional)
5⅞ g
cream cheese
g
confectioner’s sugar
12½ g
whipping cream
MetricImperial

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

how-to-fill-a-piping-bag

How to fill a piping bag

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-chop-chocolate

How to chop chocolate

how-to-measure

How to measure

how-to-pipe-using-a-star-tip

How to pipe using a star tip

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal142
Fat9 g
Protein2 g
Carb12 g
  • 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

    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.
    • 16⅔ g sugar
    • ¼ eggs
    • tbsp cocoa powder
    • tsp coffee powder
    • tsp vanilla extract
    • 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

    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.
    • 5⅞ g cream cheese
    • tsp vanilla extract
    • 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!

    Mini flourless chocolate cupcakes

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