If you are stirring away from flour for the new year or maybe need a gluten free dessert this is THE dessert to make unless you absolutely hate chocolate.

These Flourless Chocolate Cupcakes are rich in chocolate flavor with a slightly sweetened creme fraiche topping! It’s basically a brownie cupcake and who doesn’t love brownies?

How To Make Sprinkles Flourless Chocolate Cupcakes

First, gather all your ingredients.

FOR THE FLOURLESS CUPCAKES:

1 cup (2 sticks) unsalted butter, plus more for greasing
2 ounces bittersweet chocolate, chopped
4 large eggs, beaten
3/4 cup granulated sugar
1/2 cup lightly packed brown sugar
1 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 tablespoon strong prepared espresso or coffee
1/2 teaspoon fine sea salt

FOR THE CREME FRAICHE CREAM:

2/3 cup heavy cream
2 tablespoons granulated sugar
2 teaspoon pure vanilla extract
1/3 cup creme fraiche

FOR THE FLOURLESS CUPCAKES:

Next, preheat oven to 375°F degrees. Generously butter (or use non-stick cooking spray) an unlined 12-cup cupcake pan.

In a medium microwave-safe bowl, microwave the chocolate and butter on high for 2 to 3 minutes, stopping and stirring every 45 seconds until melted.

Let mixture cool for 5 minutes, then whisk in the eggs.

Add both sugars and whisk until smooth.

Add half the cocoa powder, then the vanilla and coffee, then the remaining cocoa and salt, stirring until just combined after each addition.

Divide the batter evenly among the wells of the prepared pan and bake until the tops of the cupcakes are just set, 15 to 17 minutes.

Transfer the pan to a wire rack and cool completely (the centers will sink and crack slightly).

FOR THE CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar, and vanilla until soft peaks form, 2 minutes.

Add the creme fraiche and beat for 30 seconds more, until the cream is billowy.

Top each cupcake with about 2 tablespoons the cream fraiche cream.

Tips & Tricks

My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Flourless Chocolate Cupcakes

Adapted from The Sprinkles Baking Book: Flourless Chocolate Cupcakes

By: Tammie

March 6, 2019
12
45 min
Print this

Ingredients

FOR THE FLOURLESS CUPCAKES:
1 cup (2 sticks) unsalted butter, plus more for greasing
2 ounces bittersweet chocolate, chopped
4 large eggs, beaten
3/4 cup granulated sugar
1/2 cup lightly packed brown sugar
1 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 tablespoon strong prepared espresso or coffee
1/2 teaspoon fine sea salt
FOR THE CREME FRAICHE CREAM:
2/3 cup heavy cream
2 tablespoons granulated sugar
2 teaspoon pure vanilla extract
1/3 cup creme fraiche

Directions

Step 1: FOR THE FLOURLESS CUPCAKES: Preheat oven to 375°F degrees. Generously butter (or use non-stick cooking spray) an unlined 12-cup cupcake pan.
Step 2: In a medium microwave-safe bowl, microwave the chocolate and butter on high for 2 to 3 minutes, stopping and stirring every 45 seconds until melted. Let mixture cool for 5 minutes, then whisk in the eggs.
Step 3: Add both sugars and whisk until smooth.
Step 4: Add half the cocoa powder, then the vanilla and coffee, then the remaining cocoa and salt, stirring until just combined after each addition.
Step 5: Divide the batter evenly among the wells of the prepared pan and bake until the tops of the cupcakes are just set, 15 to 17 minutes.
Step 6: Transfer the pan to a wire rack and cool completely (the centers will sink and crack slightly).
Step 7: FOR THE CREAM: In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, whip the cream, sugar, and vanilla until soft peaks form, 2 minutes.
Step 8: Add the creme fraiche and beat for 30 seconds more, until the cream is billowy.
Step 9: Top each cupcake with about 2 tablespoons the cream fraiche cream.