I’m a huge fan of flourless chocolate cake. My mom makes the best Bête Noire, which I’m sure will be posted eventually; I’ve made it a few times for Alex, who loves it. My friend’s band was coming through Buffalo on tour, so I decided to make these cupcakes for them, as when I visit Seattle, we go to the Greenlake Bar and Grill to get some of their flourless chocolate cake.
Flourless Chocolate Mini Cupcakes
makes roughly 4 dozen mini cupcakes
1 1/2 cups semi sweet chocolate chips
3/4 cup (1 1/2 sticks) butter
1/2 cup sugar
2 T cocoa powder, sifted
1 t vanilla extract
Preheat the oven to 375˚F. Place paper baking cups into mini 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, about 2/3 full. Bake for 12-15 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.