Easy Chocolate Desserts A Reader Favorite Flourless Chocolate Cupcakes Recipes

EASY CHOCOLATE DESSERTS - A READER FAVORITE: FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
• Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
• Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
• Serve immediately.

MOIST FLOURLESS CHOCOLATE CUPCAKES

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.

BEST CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F. Spray cupcake pans with nonstick cooking spray or line with cupcake liners and set aside.
• In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together. Set aside.
• In a large heatproof bowl, whisk the buttermilk, eggs, vanilla, and melted butter together.
• Combine the wet and dry ingredients and beat together with a hand mixer or by hand with a whisk. Gradually add in the boiling water while mixing to help break apart the batter. Batter will be thin.
• Pour the batter into the prepared muffin tins (filling about 3⁄4 of the way full).
• Bake for 22-25 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
• Cool cupcakes completely.
• Meanwhile, prepare the frosting.
• Top the cooled cupcakes with buttercream.