Flourless Chocolate Cupcakes
For the cupcakes:
3/4 cup semisweet chocolate chips
3/4 cup (12 tablespoons) unsalted butter, cut into small pieces
2/3 cup packed light brown sugar
1/2 teaspoon salt
4 eggs, beaten
1 cup unsweetened cocoa powder
For the frosting:
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 tablespoons unsweetened cocoa powder
1 3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Grated chocolate, for topping
Preheat the oven to 375 degrees F. Line a muffin pan with liners; set aside.
In a heatproof bowl set over a pot of simmering water, combine the chocolate
and butter, stirring until completely melted. Remove from heat, add the
brown sugar and salt and whisk until combined. Whisk in the eggs one at a
time, until the mixture is smooth. Add the cocoa powder and stir until just
combined.
Fill each cupcake liner about 2/3 full. Bake until set, about 15 to 17
minutes. Remove from the oven.
To make the frosting, in the bowl of a stand mixer fitted with the paddle
attachment, combine the cream cheese and butter. Beat on medium-high until
light and fluffy. Add the cocoa powder, confectioners' sugar and vanilla.
Beat until smooth.
Spread the frosting on top of the cupcakes and sprinkle with grated
chocolate, as desired.
For the cupcakes:
3/4 cup semisweet chocolate chips
3/4 cup (12 tablespoons) unsalted butter, cut into small pieces
2/3 cup packed light brown sugar
1/2 teaspoon salt
4 eggs, beaten
1 cup unsweetened cocoa powder
For the frosting:
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 tablespoons unsweetened cocoa powder
1 3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Grated chocolate, for topping
Preheat the oven to 375 degrees F. Line a muffin pan with liners; set aside.
In a heatproof bowl set over a pot of simmering water, combine the chocolate
and butter, stirring until completely melted. Remove from heat, add the
brown sugar and salt and whisk until combined. Whisk in the eggs one at a
time, until the mixture is smooth. Add the cocoa powder and stir until just
combined.
Fill each cupcake liner about 2/3 full. Bake until set, about 15 to 17
minutes. Remove from the oven.
To make the frosting, in the bowl of a stand mixer fitted with the paddle
attachment, combine the cream cheese and butter. Beat on medium-high until
light and fluffy. Add the cocoa powder, confectioners' sugar and vanilla.
Beat until smooth.
Spread the frosting on top of the cupcakes and sprinkle with grated
chocolate, as desired.
