Wednesday, March 11, 2015

Give these a try

Honestly, by the look of these, would you think these were "special" cupcakes
or ordinary ones?

I know I sorta gave away the answer by my mere question,
but don't they look moist and delish?
These are really amazing.  They are rich and chocolaty, and NOT at all gritty, like so many gluten free baked goods.
And they are CINCH to make.
I can't take credit for them, my friend shared this recipe with me, and I'm sharing with you.
Flourless Chocolate Cupcakes.
{Makes 10}

4 oz. semi sweet chocolate { 1/2 c. chocolate chips}
1/2 c. butter, chopped into pieces
2/3 c. packed brown sugar
3 eggs, beaten
3/4 c. unsweetened cocoa powder
1/2 tsp. instant espresso powder
Your choice of frosting {*see our choice below}

Preheat oven to 375.
  • In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
  • Whisk until the chocolate is also melted, and mixture is smooth.  Add in espresso powder.
  • Whisk in the brown sugar, then eggs, until smooth.  Sift the cocoa powder into the mixture, and mix until combined.
  • Fill each cupcake liner 2/3 full.  Bake until the tops are set, about 15 minutes.  Let fully cool before frosting or serve warm with whipped cream.
Bonus Recipe
Our favorite Buttercream Frosting
1/2 c. (1 stick) butter, softened
1/2 c. Crisco (not butter flavor)
1 tsp. clear vanilla
4 c. powdered sugar
2 Tbsp. milk
  • Put butter and Crisco in a stand mixer.
  • Add powdered sugar and mix until it starts to come together, then add vanilla and milk.
  • Cream all together until smooth.
  • If too dry add a little more milk.
*Double recipe if piping cupcakes.

1 comment:

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