Flourless Chocolate Cupcakes

A friend of mine got married recently. She didn’t want to have a particularly big “to-do” of a wedding, so these cupcakes were for the mini congrats that my work setup for her, involving your average amount of office decorating (streamers, coffee filter flowers and confetti), a card and flourless chocolate cupcakes! She may not have wanted a big to-do when she got married, but we gave her a medium to-do two days later, and the city gave her a huge to-do anyways outside of city hall before and after she was married.

They gave hundreds of people a huge to-do on Sunday in Seattle.

I don’t want to make any political stands on this blog. It’s about sweet, sweet delicious food and occasional baking failures. It’s about sugar and butter and chocolate and eggs. It’s about comfort food and guilty pleasures.

I’m not here to be controversial, cause a fuss or say anything particularly insightful about the state of our world. All I want to say is when I found out my friend was getting married, I knew I had to make her cupcakes.

Because everyone deserves some form of decadent and decorated (decadentorated?) cake when they get married, even if they don’t have a big to-do.

And even if they’re a girl marrying a girl.

Again, not trying to making a political stand here. Not saying that I don’t have an opinion on the matter, just saying this is not what this place is for.

All that matters is that someone I care about married someone they have loved very deeply for a very long time, which is awesome, so I made her cupcakes out of her favourite cake recipe and thought you all might enjoy them too.

Because as far as I’m concerned, when there’s something celebrate, you bake.

Congrats you two, I’m super happy for you!

I reduced the sugar in the original Flourless Chocolate Cake recipe since I knew I would be covering the cupcakes in ganache, and upped the eggs because why not. I would also highly advise against using frosting on these as flourless chocolate cakes are extremely rich and fudgey, and frosting would really be overkill. 60% bittersweet chocolate ganache, however, is perfect.

Cupcakes

• 8 ounces semi-sweet chocolate
• 4 ounces dark chocolate (I used 60% Ghiradelli)
• 1 cup butter
• 1 cup sugar
• 7 large eggs, separated into yolks and whites

Ganache

• 8 ounces dark (around 60%) chocolate, chopped
• 1 cup heavy cream

Directions

1. Cupcakes: Prep 2 standard muffin tins with paper liners (total of 24). Preheat oven to 325º F.
2. Chop both types of chocolate into small pieces for easier melting and place in a heatproof bowl. Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water. Remove from heat when chocolate is completely melted and smooth. (You can also melt chocolate and butter together in the microwave at 30 second intervals, stirring in between.)
3. Whisk in sugar until combined.
4. Add egg yolks, one at a time, whisking constantly.
5. In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
6. Gently fold egg whites into chocolate mixture until combined.
7. Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full. Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny. Cakes will rise in the oven and fall drastically when removed. This is normal.
8. Let cool completely in tin.
9. Ganache: In a medium saucepan, heat the cream just to a boil. In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute. Whisk until all chocolate is melted.
10. Pour heaping tablespoons evenly over each cupcake. Decorate further if desired with sprinkles, nonpareils, etc! (To make the little flowers, I just rolled out some fondant and used a flower plunger to make all the little flowers, then glued edible yellow pearls to them using piping gel as glue to make the centers.) Store in the refrigerator.

Makes 24 cupcakes.

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