Hi folks, Colleen asked me to share this recipe. It's a flourless (gluten free) chocolate cupcake recipe from Chef Michael Smith. For fun he puts the batter in ice cream cones, here I recommend cupcakes - or even mini cupcakes cuz these babies pack a chocolately wallop.
8 oz dark chocolate, chopped
1-cup butter
1.5 cups brown
sugar
1-tablespoon vanilla
6 eggs
1-cup cocoa
Preheat oven to 350 degrees.
Melt the chocolate and butter together in a medium bowl set over a simmering pot of water. Remove from the heat and stir in the sugar, vanilla, eggs and cocoa. Mix well.
Place paper cupcake cups in cupcake pan and fill with batter,
leaving a small space at the top to allow for the rising of the cake. Bake for 15-20 minutes.
8 oz dark chocolate, chopped
1-cup butter
1.5 cups brown
sugar
1-tablespoon vanilla
6 eggs
1-cup cocoa
Preheat oven to 350 degrees.
Melt the chocolate and butter together in a medium bowl set over a simmering pot of water. Remove from the heat and stir in the sugar, vanilla, eggs and cocoa. Mix well.
Place paper cupcake cups in cupcake pan and fill with batter,
leaving a small space at the top to allow for the rising of the cake. Bake for 15-20 minutes.
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