Mini flourless chocolate cupcakes

Mini flourless chocolate cupcakes

7 ratings

Amy


„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. Want to publish your own recipe? Send it to community@kitchenstories.io“

Difficulty

Medium 👍
30
min.
Preparation
30
min.
Baking
35
min.
Resting

Ingredients

Servings:-24+
120 g
butter
100 g
bittersweet chocolate
200 g
sugar
3
eggs
2 tbsp
cocoa powder
½ tsp
coffee powder
1½ tsp
vanilla extract (divided)
1 tsp
rum (optional)
70 g
cream cheese
30 g
confectioner’s sugar
150 g
whipping cream
Metric
Imperial
  • 120 g butter
  • 100 g bittersweet chocolate
  • 200 g sugar
  • 3  eggs
  • 2 tbsp cocoa powder
  • ½ tsp coffee powder
  • 1½ tsp vanilla extract (divided)
  • 1 tsp rum (optional)
  • 70 g cream cheese
  • 30 g confectioner’s sugar
  • 150 g whipping cream

Utensils

  • microwave
  • mini muffin tin
  • decorating tip
  • oven
  • sieve
  • whisk
  • wire rack
  • rubber spatula
  • piping bag
  • stand mixer or hand mixer with beaters
  • small bowl
  • mini paper muffin cup liners
  • 2 large mixing bowls

Nutrition per serving

Cal
142
Protein
2g
Fat
9g
Carb
12g

Step 1/3

  • 120 butter
  • 100 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.
  • 200 sugar
  • 3 eggs
  • 2 tbsp cocoa powder
  • ½ tsp coffee powder
  • 1 tsp vanilla extract
  • 1 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.
  • 70 cream cheese
  • ½ tsp vanilla extract
  • 30 confectioner’s sugar
  • 150 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.