Imagine sinking your teeth into a rich, decadent chocolate cupcake so intense and luxurious that it completely transforms your dessert experience. These flourless chocolate cupcakes aren't just another sweet treat - they're a culinary masterpiece that proves you don't need flour to create the most incredible chocolate dessert. With a velvety smooth texture and topped with a vibrant raspberry frosting, these cupcakes are about to become your new obsession, perfect for chocolate lovers who crave something extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup raspberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add dark chocolate chips and butter to the bowl, stirring continuously until completely melted and smooth.
- Remove the chocolate mixture from heat and whisk in granulated sugar until well combined. Allow the mixture to cool slightly for 2-3 minutes.
- Add eggs one at a time to the chocolate mixture, whisking thoroughly after each addition. Stir in vanilla extract.
- Sift cocoa powder into the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the raspberry frosting, blend raspberries in a food processor until smooth. Strain through a fine-mesh sieve to remove seeds.
- In a mixing bowl, combine raspberry puree, powdered sugar, and lemon juice. Whisk until smooth and creamy.
- Once cupcakes are completely cooled, spread or pipe the raspberry frosting on top of each cupcake.
- Optional: Garnish with fresh raspberries or a light dusting of cocoa powder before serving.
Tips
- Use high-quality dark chocolate chips for the richest flavor possible. The better the chocolate, the more delicious your cupcakes will be.
- When melting chocolate and butter, stir continuously and keep the heat low to prevent burning. A double boiler method ensures smooth melting.
- Don't overmix the batter - this can make your cupcakes dense and tough. Fold ingredients gently until just combined.
- Use a fine-mesh sieve when straining raspberry puree to ensure a smooth, seed-free frosting.
- Let cupcakes cool completely before frosting to prevent the raspberry topping from melting.
- For an extra touch of elegance, garnish with fresh raspberries or a light cocoa powder dusting just before serving.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
