Print

Flourless Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Ingredients

FOR THE CUPCAKES:

  • 1 cup butter (I used Vermont Creamery Unsalted Cultured Butter)
  • 1 teaspoon espresso powder
  • 2 oz bittersweet chocolate, coarsely chopped
  • 4 large eggs, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt

FOR THE CREME FRAICHE CREAM:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup crème fraîche (my favorite is Vermont Creamery)

Instructions

FOR THE CUPCAKES:

  1. Preheat the oven to 375F degrees.
  2. Generously grease a standard 12-cup muffin tin.
  3. Stir the espresso powder into 2 tablespoons of warm water and set aside to dissolve.
  4. In a glass bowl, microwave the chocolate and butter on high for 30-40 second intervals, stirring in-between, until melted and smooth; let the mixture cool for 5 minutes.
  5. Stir in the beaten eggs, both sugars, cocoa powder, vanilla extract, salt and reserved espresso mixture. Stir just until thoroughly combined.
  6. Divide the chocolate batter evenly between the 12 cups in the prepared pan. Bake cupcakes just until set, about 17 minutes. Remove from oven and let cupcakes cool in pan completely before removing.

FOR THE CREME FRAICHE CREAM:

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the sugar, vanilla and whipped cream and beat for just about 30 seconds more. Top each cupcake with a generous amount of the crème fraîche cream..