MSC July: Flourless Chocolate Cupcakes

This month the Martha Stewart Cupcake challenge was by Lauryn from Bella Baker chose Flourless Chocolate Cupcakes for July.

These cupcakes were unbelievably delicious! I was hesitant to make these because it contains no flour.  I've made meringue cookies before but cupcakes?  Would they be like meringue?  You could tell the technique was  related to the meringue cookies but the texture of this heavenly cupcakes was out of this world! My husband described these cupcakes as a baked mousse.

The recipe as posted makes about 22 cupcakes.  I easily halved this recipe and made 10.

Flourless Chocolate Cupcakes

6 tablespoons (3/4 stick) unsalted butter

8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)

6 large eggs, separated, room temperature

1/2 cup sugar

Ice cream, for serving (optional)

Directions

     Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

     With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

     Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve.  I topped some with scoops of ice cream and others with a bit of ganache and some strawberries.