Feb 12 2009

Ultimate Flourless Chocolate Cupcakes

Posted in Cupcakes, Desserts

Ultimate Flourless Chocolate Cupcakes

The girls came over the other night to watch the Bachelor (go Melissa!), so I whipped up these cupcakes from a cupcake calendar that one of the girls gave me for Christmas.  Unfortunately, that particular girlfriend was sick and didn’t end up making it.  When making these, I set two of them aside to send to my other girlfriend who’s birthday is today.  Happy birthday T!

Since this was the first time using a recipe out of the cupcake calendar, I wasn’t sure how these would end up.  But…holy ma-noly!  These are fantastic!  They’re very chocolaty and the perfect texture….dense, yet fluffy, yet moist!  Is that even possible to be that perfect!? (Isn’t that what Jason, the Bachelor, just said about Melissa!?) :)

Ultimate Flourless Chocolate Cupcakes 3

This calendar doesn’t list a different cupcake recipe every day, as you might expect, but instead gives a basic recipe then variations the next couple of days.  Personally, I like this idea. I made a few tweaks of my own, such as leaving off the frosting and topping with powdered sugar hearts, instead.

If your significant other is a chocolate lover, make these cupcakes for Valentine’s Day…they are sure to please!

Ultimate Flourless Cupcakes 2

Ultimate Flourless Chocolate Cupcakes (adapted from The Cupcake Calendar)

Printable Recipe

1 1/2 cups (10 1/2 oz) bittersweet chocolate chips
1 cup (2 sticks) butter
4 eggs
4 egg yolks
1/2 cup sugar
2 tbsp. Dutch-process cocoa powder, sifted (I used a Dutch blend)
1 tsp vanilla extract

Preheat the oven to 375˚F. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool. In large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.

Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Bring back your elementary school craft skills and cut a heart shape out of wax paper.  Use both the die-cut and the stencil shape to cover the cupcakes and sift the powdered sugar over top to make your heart topping.

Speaking of Valentine’s Day, don’t forget to check out how you can win a RED ice cream maker from Pennies on a Platter!

penny-in-pinkPenny Says: Have guests coming over last minute?  Find a basic baking recipe where you have all ingredients on hand.  If you are missing one minor ingredient, don’t go out and buy it, just make it without and it just may turn out better (like this cupcake recipe, I left out ground almonds)!

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Posted in Cupcakes, Desserts

35 comments

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ErinFebruary 12, 2009 - 9:38 PM

I’m team Melissa too! I can just see in HIM that he’s fallen for her! These look yummy!

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bakingblondeFebruary 12, 2009 - 9:45 PM

Those look and sound perfect for VDay!! I love the pictures, so mouthwatering!

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KaitlynFebruary 12, 2009 - 10:18 PM

oh wow those look so yummy, i want one now! do you think it’ll work with semisweet chocolate or is that too sweet? oh and sorry if it’s a dumb question but what is sweet butter? i think i only have regular butter…

[Reply]

Pennies on a Platter Reply:
February 13th, 2009 at 5:26 AM

Hi Kaitlyn,
Actually, I meant to change that in the recipe to just “butter” because I just used my regular butter, too, and knew it would probably confuse everyone by putting the “sweet butter” that the original recipe calls for. However, the butter I always use it unsalted, sweet cream butter. You probably do, too, and might not even notice. Either way, it shouldn’t matter. The important part is that when you bake, you should use unsalted butter.

The semi-sweet chocolate should work, too. I’m a big fan of bittersweet, but you should be fine and it should still be delicious with semi-sweet. :)

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Mama BearFebruary 13, 2009 - 12:15 AM

Ohhhhhhh those look good!!!!!

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AnnieFebruary 13, 2009 - 6:20 AM

So cute!

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marshaFebruary 13, 2009 - 7:02 AM

Oooo, these look so good! Could I substitute Ghiradelli cocoa for the Dutch-process cocoa?

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Pennies on a Platter Reply:
February 13th, 2009 at 12:50 PM

Marsha, you should be able to use your Ghiradelli cocoa powder and turn out just fine. Here is a link with more information on the difference between Dutch-process and natural cocoa powder.

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ellyFebruary 13, 2009 - 9:11 AM

These sound awesome and they turned out to beautifully!

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RachelFebruary 13, 2009 - 9:49 AM

Hi there

may i know how much almond did the original recipe called for?

TIA!

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Pennies on a Platter Reply:
February 13th, 2009 at 12:39 PM

Hi Rachel. No problem! It called for 2 tablespoons ground almond mixed in with the “remaining ingredients.”

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ErinFebruary 13, 2009 - 10:42 AM

These look so yummy!

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amyFebruary 13, 2009 - 11:44 AM

they look so fab! what is a cupcake calendar n where do u get it?

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Pennies on a Platter Reply:
February 13th, 2009 at 12:41 PM

Hi Amy! Here’s a link to the calendar. The Cupcake Calendar

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amyFebruary 13, 2009 - 11:45 AM

they loook fab! what is a cupcake calendar and how do i get one?:P

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ingridFebruary 13, 2009 - 12:01 PM

That’s great that it worked for you. I’m getting braver about “winging it”. It’s a wonderful feeling when things work out.

Btw, I saw your DIY “studio” box here & showed my Honey, so guess what he’s making for me today? :-) He bought me one of the Lowell EGO lights for Christmas & I love it but I’d like more of a “studio” for out in the garage. Thx, for the info on it!! I’m going to play your video for him this evening.

Almost forgot thanks for stopping by my blog & commenting!
~ingrid

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ZerrinFebruary 13, 2009 - 1:43 PM

I can feel how they are yummy in my mouth right now thanks to this wonderful picture

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CeresFebruary 13, 2009 - 3:53 PM

Great pictures! The contrasting hearts look amazing.

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amyFebruary 14, 2009 - 1:31 AM

thank you! i dont have walmart here though. lol

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AmandaFebruary 23, 2009 - 7:48 PM

I happened upon this post because I very much need to find a chocolate cupcake to make in about a week.

Turns out you and I have a lot in common. I’m watching The Bachelor tell all episode right now. :) And I too was slightly disappointed to find that the cupcake calendar only changes recipes every few days.

Maybe I should try the flourless cupcakes. They look really cute with the hearts on them.

[Reply]

evaSeptember 6, 2009 - 4:47 AM

heyy,

just to clarify, the recipe calls for 4 eggs, or 4 eggs, PLUS another 4 egg yolks?

thanks!

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Pennies on a Platter Reply:
September 6th, 2009 at 8:22 AM

Hi Eva,

You’re not seeing double-vision. It actually does call for 4 eggs and plus another 4 egg yolks. Hope this helps!

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Marie-Laure Reply:
October 6th, 2011 at 5:21 AM

And do you add the 4 eggs yolks in with the butter and chocolate, and do 4 egg whites mixed with the sugar? then folded afterwards with the butter-chocolate-egg yolk mix?

[Reply]

Nikki Reply:
October 6th, 2011 at 12:03 PM

Hi Marie-Laure,
You add the 4 whole eggs plus 4 egg yolks (save their egg whites for another recipe) all at the same time with the sugar.
Thanks!
Nikki

PrincessaFebruary 21, 2010 - 8:01 AM

I’m confused. After reading all the blogs and reviews, it mentions that u left out the ground almonds, but the recipe doesn’t show that ingredient ast all. For a flourless “cake” I would always put the ground almonds in. It meakes a more denser cake. What would be the amoints for adding back in the gtround almonds?
Thank you.

[Reply]

Pennies on a Platter Reply:
February 21st, 2010 at 9:54 AM

Hi Princessa,

When I change a recipe, I write it in my post as I made it (changes included) then link to the original source. Unfortunately, the original source for this cupcake recipe is in a cupcake calendar that I no longer own, so I’m not sure how much of the ground almonds were included. I didn’t use them and the cake was very dense and perfect to my tasting. Maybe you can search the internet for a similar recipe that uses the almonds, or experiment on your own. I would start with probably a teaspoon.

-Nikki

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PrincessaFebruary 21, 2010 - 8:03 AM

Sorry for the spelling in the above post, I’m typing with 2 broken fingers

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kelseyFebruary 26, 2010 - 2:58 PM

omfg..i m at skool rite now nd i m starving this picture juss makes me wanna eat them everyday!!!!!!!!!!!!!!

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AnonymousMay 4, 2010 - 8:54 PM

Soooooooooooooooooooo TASTY!!!!!!!!!!!!!!!!!!!!!!!!

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BrittanyJuly 11, 2010 - 1:50 AM

Look beautiful, that’s for sure. But I was wondering what’s the texture like? I’m searching for one that’s very light and fluffy…almost like a mousse. That’s why I thought omitting flour would give me this result.

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Pennies on a Platter Reply:
July 11th, 2010 at 9:53 PM

Hi Brittany,

I wouldn’t say that this is light and fluffy. It’s actually kind of dense but extremely delicious! Not anywhere like a mousse.

Nikki

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RebeccaNovember 1, 2011 - 7:51 PM

I tried these but they didn’t turn out-I baked them for almost 40 minutes but they were still really soft, and it seems like all the butter settled at the bottom of the paper cups! Any idea what might have gone wrong?

[Reply]

Nikki Reply:
November 2nd, 2011 at 2:11 PM

I’m sorry, Rebecca, but baking can sometimes be fickle and there would be no way I could tell you what went wrong. Are you at a higher elevation by any chance?

[Reply]

Chocolate Valentine Cupcakes | Hoosier HomemadeFebruary 12, 2011 - 9:14 AM

[...] Flourless Chocolate Cupcakes look delicious and easy too! Pennies on a Platter shared [...]

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