Flourless Chocolate Cupcakes with Strawberry Frosting

These cupcakes are terrific, if you are into delicious. They melt in your mouth, much like my favorite brownies. I could start ranting now about all the less-than-worthy brownies there are in the world. How many wasted calories I’ve spent on too dry, too spongy, and flavorless ones. How a brownie should hug your teeth when you bite into it. And coat the roof of your mouth in butter and chocolate. It should make you scarily aware of the unhealthiness that is a brownie but all the while craving more. Meaning tons of eggs, butter, and quality chocolate. (Flour—not as much a star player.) Oh and points for à la mode.

Flourless Chocolate Cupcakes with Strawberry Frosting


Yes, these guys look a little gooey in my picture. Key point, wait until every component is cold before assembling, though i.m.o., messy food is fun! The best part about making these cupcakes mini is that you won’t be overwhelmed by their richness. [Eat cupcake / Swig milk] x 60.

Kinda perfect for Valentine’s Day, but by no means should you wait a year before making them.

So put on some Barry White and turn up the chocolate fever.

Serves 22 (Mini, about 60)

Flourless Chocolate Cupcake

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

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water (aka make a double boiler). Once combined, 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. 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 (bout 13-15 for minis, check on them). Once cooled, slice cupcakes in half.

Strawberry Frosting

1 cup fresh strawberries

1 cup butter

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

2 1/2 cups confectioners’ sugar, sifted. Remove 1 cup from the rest.

1/2 tsp salt

Have extra sliced strawberries and confectioner sugar saved for decoration

Place strawberries in a blender; puree until smooth. Heat in saucepan on medium heat until liquid is reduced by half and is now syrupy. Cool completely.

Beat butter until white and fluffy. Beat in 1 cup sugar; beat 2 tablespoons strawberry puree into butter mixture until just blended.

Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree, two more times; add salt.

Beat last 1/2 cup confectioners’ sugar into mixture until just blended. Pipe frosting onto each cupcake, between layers and on top. Decorate with a slice of strawberry and sprinkle confectioners’ sugar.


With an Edible Chocolate Rose aka Chocolate Plastic 🙂