It was Michelle’s birthday on Saturday and she requested a flourless chocolate cake. I decided to try doing cupcakes instead and they came out pretty well. Dense, dark and very, very chocolate!
Most of the baking bars for chocolate come in 4 ounces. After you’ve gotten the 5 ounces needed for melting, break the remaining bar into small chunks to go into the cupcakes at the end of baking.
I usually buy a pint of cream and whip the other cup with a teaspoon of creme de menthe liquor or Grand Marnier (or vanilla, if you’d rather). I put that on half the cupcakes and powdered sugar on the rest.
Served warm, the extra chocolate is like delicious molten lava. As the cupcakes cool, the chocolate chips and chunks are intense chewy nuggets of goodness.
Flourless Chocolate Chip Cupcakes
5 ounces bittersweet chocolate
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 ⅓ cups sugar
½ cup plain Greek yogurt or sour cream (I use Fage)
½ cup cornstarch
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup bittersweet chocolate morsels
Preheat the oven to 300 degrees F.
Line a cupcake pan with paper liners.
Break 5 ounces of chocolate and put the pieces into a bowl.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the chocolate and let stand 1 minute. Stir gently to mix the melting chocolate into the cream. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, sugar, yogurt or sourcream, cornstarch, cinnamon, and salt just until the sugar has dissolved. Stir in chocolate morsels. Pour the chocolate mixture into the egg mixture and fold together until combined. (Mixing too much will prevent the eggs from rising in the oven.)
Place about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.