Flourless Chocolate Cupcakes Small Batch Cupcakes For Spring Recipes

FLOURLESS CHOCOLATE CUPCAKES (SMALL BATCH CUPCAKES FOR SPRING)

Steps:

• Preheat your oven to 350oF/180oC.
• In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
• Whisk in the brown sugar, eggs and vanilla until smooth.
• Sift the cocoa powder and salt into the mixture, and mix until just combined.
• Fill each cupcake liner ⅔ full.
• Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
• Let fully cool before frosting.
• To make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk, cocoa powder and vanilla and whip in.
• To Decorate: Put your buttercream into a piping bag fitted with a large round nozzle and pipe around the top of the cupcakes. Scatter toasted coconut in the middle for the nest and top with your chocolate eggs.
• Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.

MOIST FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
• Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
• Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
• Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
• Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.