Chocolate Flourless Cupcakes Recipe
Rated 5.0 stars by 1 users
Category
Flourless
Servings
12
Prep Time
25 minutes
Cook Time
25 minutes
Calories
260
Picture this: you’re craving something chocolatey, rich, and downright indulgent, but flour’s off the table, either by choice or necessity.
So these Flourless Chocolate Cupcakes with dark chocolate mini shards might just do the job!
They are fudgy, packed with that deep, dark chocolate flavor we all love, and honestly, you won’t miss the flour one bit.
The magic is in the details. Whipped egg whites give them this light, almost melt-in-your-mouth texture, while those little chocolate shards add a fun crunch that keeps things interesting.
A treat that’s fancy enough to impress but easy enough to knock up in less than an hour.
If you are a chocolate lover like me, these are about to become your new go-to.
Ingredients
-
200g (7 oz) dark chocolate, roughly chopped
-
1/2 cup (115g) unsalted butter
-
3/4 cup (150g) granulated sugar
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4 large eggs, separated (ensure they're at room temperature)
-
1 teaspoon vanilla extract
-
1/4 teaspoon salt
-
1/2 cup dark chocolate mini shards (add these in at the end for extra texture)
For the Cupcakes:
Directions
Preheat & Prepare:
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Melt Chocolate & Butter:
In a medium saucepan over low heat (or in the microwave in short bursts), melt the butter with the chopped dark chocolate.
Stir until smooth, then set aside to cool slightly.
Mix Yolks:
In a large bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
Stir in the melted chocolate mixture until smooth.
Whip Egg Whites:
In a separate, clean bowl, beat the egg whites until stiff peaks form.
This will give your cupcakes a light, airy texture.
Combine & Fold:
Gently fold the whipped egg whites into the chocolate mixture in two to three additions.
Once combined, carefully fold in the dark chocolate mini shards, ensuring they’re evenly distributed.
Bake:
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 12-15 minutes, or until the edges are set while the centre remains delightfully fudgy.
A toothpick inserted should come out with a few moist crumbs.
Cool & Serve:
Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Tips:
Use high-quality dark chocolate for an intense chocolate flavour.
Gently folding in the egg whites and mini shards is key to retaining the light, airy texture.
For an extra indulgent touch, serve with a dollop of whipped cream or a light dusting of cocoa powder.
Recipe Notes
More Awesome Recipes:
- Fun Chocolate Cupcakes for Kids
- Rich Guinness Chocolate Cupcake
- Ultimate Cupcake Recipe Collection
- Flourless Chocolate Ganache Cake
- Decadent Flourless Torte
Help With Your Baking:
If you have any questions how to make these flourless cupcakes using our recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 12 cupcakes.
Calories per serving: 260 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate-flavoured cupcakes with no flour.
Serving Suggestions:
These cupcakes are pretty darn perfect on their own, but if you want to take them up a notch, here’s how to serve them right.
Fresh out of the oven, let them cool just enough to handle, then dig in while they’re still a bit warm—that fudgy center is pure bliss.
For a little extra oomph, plop a dollop of whipped cream on top; it cuts through the richness like a dream.
If you’re feeling fancy, a sprinkle of cocoa powder or even a drizzle of melted dark chocolate never hurt anybody.
Pair them with a strong cup of coffee or espresso—the bitter kick plays so well with all that chocolatey goodness.
For a fruity twist, try a few fresh raspberries or a scattering of pomegranate seeds on the side; the tartness balances things out beautifully.
Oh, and if it’s a special occasion, scoop some vanilla ice cream next to one—the hot-cold combo is a total winner.
Honestly, however you serve these, they’re bound to steal the show.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Energy | 260 kcal |
| Fat | 19g |
| - saturates | 11g |
| Carbohydrate | 25g |
| - sugars | 20g |
| Fibre | 3g |
| Protein | 4g |
| Salt | 0.1g |
A Brief History of Chocolate Flourless Cupcakes
Flourless chocolate cake traces back to Italy. It started with torta tenerina in Ferrara in 1900.
This cake got named after Elena of Montenegro. She became Queen of Italy that year.
Another version is torta caprese from Capri. Legend says a baker forgot flour in an almond cake.
This happened in the 1920s for American visitors. Flourless cakes became popular for their rich texture.
Cupcake versions appeared later as individual treats. They keep the fudgy centre and add modern twists.
Now they suit gluten-free diets and chocolate fans.
How to Store Your Flourless Chocolate Cupcakes
Once you’ve baked up a batch of these fudgy little gems, you will want to keep them tasting just as good for as long as possible.
If you’re planning to eat them within a day or two, just pop them in an airtight container and leave them on the counter—room temp keeps that rich texture spot-on.
Make sure they’re fully cooled first, though, or they’ll get soggy from trapped steam.
Got more self-control than that?
Stick the container in the fridge instead; they’ll stay fresh for up to five days, and the cold actually makes them even fudgier—just let them sit out for a few minutes before digging in if you want them softer.
For longer storage, these cupcakes freeze like champs.
Wrap each one snugly in plastic wrap, then toss them in a freezer bag or container—they’ll hold up for about two months.
When the craving hits, thaw them at room temp for an hour or so, or zap one in the microwave for 10-15 seconds if you’re impatient.
Either way, they’ll still taste like chocolate heaven.
1 comment
These will be great for me, can’t wait to get baking later today!