Mini Flourless Espresso Chocolate Cupcakes

Flourless chocolate cupcakes are a great option for those who follow a gluten-free diet or have a gluten intolerance.

This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Mini Flourless Espresso Chocolate Cupcakes

Cooking Method: Baking Cuisine: American, European Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 5 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Dark chocolate
• 100 gram Unsalted butter
• 2 teaspoon Espresso coffee
• 2 tablespoon Cocoa powder
• 3 unit Eggs
• 150 gram Granulated sugar
• 1 teaspoon Vanilla extract
• 1 pinch Salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a microwave-safe bowl, melt the dark chocolate and unsalted butter together.
3. In a separate bowl, whisk together the espresso coffee, cocoa powder, eggs, granulated sugar, vanilla extract, and salt.
4. Pour the melted chocolate mixture into the egg mixture and stir until well combined.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove from the oven and let the cupcakes cool in the tin for 10 minutes.
8. Transfer the cupcakes to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 15g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.