Indulge in these rich, moist flourless chocolate cupcakes that are perfect for chocolate lovers. They are ideal for gluten-free diets due to the lack of flour.
Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 3 large eggs. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon instant coffee powder optional. 1/2 cup chopped nuts e.g., walnuts or pecans.
Instructions: Set the oven to 350F 175C and heat it up. You can line a muffin tin with cupcake liners. To melt the chocolate chips and butter in a bowl that can go in the microwave, do it in 20-second bursts, stirring between each one until the mixture is smooth. The granulated sugar, salt, and vanilla extract should all be mixed into the melted chocolate. One egg at a time, making sure to mix well after each addition. If you are using instant coffee powder, sift it in along with the cocoa powder. Mix it up until it's just right. Add the chopped nuts to the batter and mix them in. Fill up about three quarters of the way to the top of each cupcake liner with batter. After the oven is hot, bake the cupcakes for 12 to 15 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. You can add powdered sugar or whipped cream to the cupcakes or serve them plain once they are cool.
Prep Time: 15 minutes
Cook Time: 15 minutes
Paige A Mitchell
