Saturday, March 20, 2010

March's Cupcake of the Month: Flourless Chocolate Cupcakes

In an effort to actually make March's Cupcake of the Month in the month of March I sought out what I thought would be the simplest recipe in Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat. It only requires 4 ingredients and, ostensibly, 3 steps.

Like last time, the recipe below halves the recipe in the book. The book says these cupcakes are best eaten the same day they are baked, and we certainly couldn't (or at least shouldn't) consume 22 of these in one day. This halved recipe easily yielded 12. But as David put together his second helping using two cupcakes, a quarter cup of hot fudge, and about three times the ice cream pictured above he said, "These are pretty insubstantial on their own."

Indeed, these hollow shells of chocolatey goodness do indeed yearn to be filled. I filled mine with hot fudge, ice cream, and vanilla infused strawberries.

Flourless Chocolate Cupcakes adapted from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat


  • 3 T unsalted butter
  • 4 oz. bittersweet chocolate, coarsely chopped (or 3/4 C semisweet chocolate chips)
  • 3 large eggs, separated, room temperature
  • 1/4 C sugar
  • Ice cream for serving (optional)

1. Preheat oven to 275. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in the centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream if desired.

Previous Cupcakes of the Month:
January's Cupcake of the Month: Streusel Cupcakes
February's Cupcake of the Month: Martha's Meyer Lemon Cupcakes

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