Sometimes you need something decadent. And often times only chocolate will do. I’m confident these Flourless Chocolate Cupcakes are the answer.
You guys. I can’t even. These Flourless Chocolate Cupcakes are perfectly dense and incredibly rich. With cocoa powder and bittersweet chocolate, these gluten free cupcakes are the real deal. And even better, I topped them with a sweetened creme fraiche and whipped cream combo that is pretty much the best thing I’ve ever put in my mouth: it’s tangy, sweet, creamy and glorious. I kid you not when I tell you I licked the bowl clean. When slathered all over the cupcakes, the combo is OUT. OF. THIS. WORLD.
There is a reason I don’t really make desserts unless I’m catering for clients, entertaining or taking the sweets to a potluck or event. I don’t have a ton of control when it comes to homemade baked goods so having treats around the house never ends well for me. After a day of eating said dessert for breakfast with my coffee, in the afternoon with a cup of tea and then again as dessert after dinner, I never feel good and end up giving the rest away anyway! When will I ever learn? (Likely, never!)
But every once in awhile, (usually mid month), I say eff it and make whatever it is I’m craving and roll with it. These cupcakes were exactly that. I had no where to take them, no one to share them with and yet I made them anyway. I just really wanted something chocolate. It was pretty much the best decision I made that day. Because the cupcakes- if you want to call them that- are fudgey, not overly sweet and perfectly dense. The whipped cream-crème fraîche topping is a must as it’s the best part of this combo and really takes the cupcakes over the top. I literally couldn’t stop eating it. I started with the topping on the cupcake but then ditched the cupcakes and just dipped strawberries into the topping. And then I ditched the strawberries and just dipped my fingers right into the whipped topping. No shame here.
Ok, maybe just a wee bit of shame.
But seriously, these Flourless Chocolate Cupcakes will definitely be going on my rotation of desserts when I need something gluten free. They’re pretty versatile as you could add almond extract, orange zest, top them with ice cream or sorbet, traditional icing or even a berry compote. The possibilities are endless. While I won’t be making them anytime soon- taking a breather from all the extra sugar- I promise that I’ll at least share the next time I make them!
Happy hump day and thanks for reading! It’s been snowing like mad here so I’ve been spending as much of my free time as I can playing on the mountain. I hope that you’re getting some fresh air and doing what you love wherever you are!
It certainly makes me feel less guilty about the extra cupcake when I know I’m burning it off. 🙂
- 1 cup butter (I used Vermont Creamery Unsalted Cultured Butter)
- 1 teaspoon espresso powder
- 2 oz bittersweet chocolate, coarsely chopped
- 4 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup crème fraîche (my favorite is Vermont Creamery)
- Preheat the oven to 375F degrees.
- Generously grease a standard 12-cup muffin tin.
- Stir the espresso powder into 2 tablespoons of warm water and set aside to dissolve.
- In a glass bowl, microwave the chocolate and butter on high for 30-40 second intervals, stirring in-between, until melted and smooth; let the mixture cool for 5 minutes.
- Stir in the beaten eggs, both sugars, cocoa powder, vanilla extract, salt and reserved espresso mixture. Stir just until thoroughly combined.
- Divide the chocolate batter evenly between the 12 cups in the prepared pan. Bake cupcakes just until set, about 17 minutes. Remove from oven and let cupcakes cool in pan completely before removing.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the sugar, vanilla and whipped cream and beat for just about 30 seconds more. Top each cupcake with a generous amount of the crème fraîche cream..
Vermont Creamery supplies me with an endless amount of cultured butter and creme fraiche. (Yes, it’s awesome.) Please know that all opinions and ideas are my own and I only work with brands that I trust and use in my kitchen anyway!