So tonight my mom, my dad, my brother, his girlfriend, my great-grandmother and I are going out to dinner as a sort of pre-birthday celebration for my brother (he’s turning 17 tomorrow). I wanted to make cupcakes to bring to the restaurant but my mom is gluten-free and I didn’t want to make her sit on the sidelines watching us eat a delicious dessert. I took my favorite flourless chocolate recipe from allrecepies.com, which is a super dense and delicious cake, and experimented with turning the cake into something representing a cupcake. I haven’t served them yet, but I’ll update you on my family’s thoughts tonight.
These taste amazing with a chocolate glaze or a chocolate ganache topping. To make a chocolate ganache topping, simply heat up 8oz of half and half or heavy cream and mix with 8oz of chopped up chocolate or chocolate chips. Pour this ganache over the cupcakes to create a chocolate lava cake-like cupcake. My brother strongly requested a vanilla buttercream frosting for the topping, but it doesn’t suit the cupcake as much as a ganache would. ENJOY
UPDATE: Everyone loved the dessert and surprisingly, the vanilla buttercream went well with the flourless chocolate cupcake. Don’t overdo the frosting, a thin layer is best.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten ahead of time.
1 teaspoon vanilla extract
- Preheat oven to 300 degrees F (150 degrees C). Grease a cupcake pan and dust with cocoa powder or line with cupcake liners.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. If necessary heat a frying pan over low heat to melt the butter and chocolate.
- Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared cupcake pan.
- Bake in preheated oven for 25-30 minutes. A knife should come out clean. Let them cool in the pan for 10 minutes, then take out of the cupcake pan to let them cool completely. You also can pop them in a refrigerator for a few minutes to cool quickly. Cupcakes can be reheated in a microwave for 20 to 30 seconds before serving.