My baking is limited due to the fact that I have no will power around baked goods.
Still, today I found myself whipping up a batch of Martha’s flourless chocolate cupcakes. I found the recipe months ago in her fabulous book Martha Stewart’s Cupcakes. These moist chocolaty delights are affordable and are so very delectable.
Minimal ingredients equal minimal mess, short preparation time, and low cost! To bake a batch of twenty-two cupcakes costs approximately $4.50, excluding power to heat the oven. And at under 200 calories a piece, they’re not only a small investment money-wise but health-wise, too. Enjoy!
Flourless Chocolate Cupcakes (makes 22)
- 6 tbsp. unsalted butter
- 1 1/2 cups semisweet chocolate chips (1 bag)
- 6 large eggs, separated, room temperature
- 1/2 cup sugar
1. Preheat oven to 275°F. Line muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set above a pan of simmering water. Stir to combine, then remove bowl from heat and let cool just a bit. Whisk in egg yolks.
2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Slowly add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk 1/4 of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
3. Fill each cup 3/4 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 (the centers will sink). Cupcakes are most fresh the same day they are baked; store at room temperature. Top with ice cream if desired.