My family and I recently had a passover meal to celebrate Easter. As a result I needed a flourless dessert. I accidently stumbeld accross this recipe and it looked to yummy not to try so I made this our dessert. It was very yummy and light due to the whipped egg while. However when them cupcakes cooled I thought something was wrong with them becuase they all fell in the middle. You cannot tell this because of the whipped meringue topping. However apprently that is what was supposed to happen. So despite thier somewhat pre-iced funny appearance they were quite yummy.
Flourless Chocolate Cupcakes
adapted from hereyield: 40 mini cupcakes
ingredients:
6 tablespoons (3/4 stick) unsalted butter, cut into cubes
8 ounces bittersweet chocolate coarsely chopped
6 large eggs separated, room temperature
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, cut into cubes
8 ounces bittersweet chocolate coarsely chopped
6 large eggs separated, room temperature
1/2 cup sugar
instructions:• preheat oven to 275 degrees.
• line mini muffin tins with paper liners.
• in a glass bowl set over simmering water, melt the butter and the bittersweet chocolate. remove from heat, let cool 5 minutes
• add the egg yolks
• using an electric mixer with the whisk attached, beat egg whites until soft peaks. add sugar, 1 tablespoon at a time until stiff peaks form. they are ready when the they appear glossy.
• add a cup of the whipped egg whites to the chocolate mixture and fold gently. when fully mixed, add entire mixture to remaining egg whites. fold mixture.
• using a 2 tablespoon ice cream scooper, fill paper cups 3/4 full.
• bake 14-18 minutes, rotating pans halfway through baking time (front to back and lower to upper shelf).
• let cool completely and then apply frosting.
• line mini muffin tins with paper liners.
• in a glass bowl set over simmering water, melt the butter and the bittersweet chocolate. remove from heat, let cool 5 minutes
• add the egg yolks
• using an electric mixer with the whisk attached, beat egg whites until soft peaks. add sugar, 1 tablespoon at a time until stiff peaks form. they are ready when the they appear glossy.
• add a cup of the whipped egg whites to the chocolate mixture and fold gently. when fully mixed, add entire mixture to remaining egg whites. fold mixture.
• using a 2 tablespoon ice cream scooper, fill paper cups 3/4 full.
• bake 14-18 minutes, rotating pans halfway through baking time (front to back and lower to upper shelf).
• let cool completely and then apply frosting.
Marshmallow Meringue Frosting
adapted from hereyield: 3 cups
ingredients:4 egg whites
1 cup sugar
a large pinch of cream of tartar
1 cup sugar
a large pinch of cream of tartar
instructions:• combine egg whites, sugar, and cream of tartar in the bowl of your electric mixer.
• place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warmed to 145 degrees F(8-12 minutes).
• remove from heat and attach bowl to your electric mixer. using the whisk attachment, beat on low speed. when foamy, turn up to high speed and beat until stiff, glossy peaks form (8-10 minutes).
• pipe frosting on to cooled cupcakes.
• using a torch, slightly burn the meringue(optional).
• these cupcakes are best eaten the day they are made.
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• place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warmed to 145 degrees F(8-12 minutes).
• remove from heat and attach bowl to your electric mixer. using the whisk attachment, beat on low speed. when foamy, turn up to high speed and beat until stiff, glossy peaks form (8-10 minutes).
• pipe frosting on to cooled cupcakes.
• using a torch, slightly burn the meringue(optional).
• these cupcakes are best eaten the day they are made.
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