Flourless Chocolate Cupcakes
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret is properly cooking the yolk mixture over low heat until thickened, stirring constantly to avoid burning. Then blend it until smooth and bake at a gradually decreasing temperature for tenderness. Injecting a whipped cream filling into the center makes these cupcakes especially moist.
Separate Yolks
Carefully separate the yolks from the whites. You'll need only the yolks (about 4 large eggs). Save the whites for another use.
Mix and Heat
Place the yolks in a saucepan, add sweetener (2–3 tsp) and cocoa powder. Blend with a mixer until smooth. Set over low heat, stirring constantly with a whisk to prevent burning.
Thicken and Add Cream
Pour in 10 ml of cream and continue heating, stirring, until the mixture begins to thicken. Remove from heat, add the remaining 20 ml of cream, and blend with an immersion blender until smooth.
Fill the Molds
Divide the mixture into silicone or paper cupcake molds, filling them about 2/3 full.
First Bake Stage
Preheat the oven to 180°C (350°F). Bake for 10–15 minutes until the edges begin to set.
Inject Cream and Finish
Meanwhile, whip 20 ml of cream with sweetener (1–2 tsp). Using a syringe, inject the cream into the center of each cupcake. Reduce oven temperature to 150°C (300°F) and bake for another 20–25 minutes until fully set. Cool before serving.
CHEF'S TIP
Use Only Yolks
Whites are not needed here — they can make the texture dry. Save them for other recipes like meringue or omelets.
Cook Over Low Heat
Heat the yolks with cocoa and sweetener over the lowest heat, stirring constantly with a whisk to prevent curdling or burning.
Watch for Thickening
As soon as the mixture starts to thicken, remove from heat and blend with a mixer — this gives the cupcakes a smooth, tender texture.
Inject Cream at the Right Time
Inject the cream when the cupcakes have begun to set but are still slightly soft inside — this keeps the filling liquid and luscious.
SUBSTITUTIONS
Add your taste
- With Vanilla Extract Add ½ teaspoon of vanilla extract to the yolk mixture for extra aroma.
- With Nuts Fold 1 oz (30g) of chopped walnuts or almonds into the batter for a crunchy texture.
- With Honey Instead of Sweetener Replace the sweetener with 1 tablespoon of honey — the flavor becomes more natural, though calories increase slightly.
- With Coconut Cream Use coconut cream instead of dairy cream for a more exotic taste.
HOW TO STORE
How to Store Chocolate Cupcakes
Cool the cupcakes to room temperature, then store in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 10 minutes before serving. Freezing is not recommended — the filling texture may change.
GOOD TO KNOW