Sunday, August 30, 2015

Three Ingredient Flourless Cupcakes - From SCRATCH!



Would you believe me if I said that you can make rich, flavorful cupcakes without flour, sugar, or milk?

Three ingredient cupcakes


These amazing cupcakes are made with only chocolate chips, eggs, and full fat coconut milk. I got the original recipe here: https://youtu.be/-XG3RU9bCE8

I first tried the recipe just as instructed, except I used 5 1/2 ounces of chocolate chips rather than chocolate bars. It was good, but I like more. I do love my frosting and glazes! When I made this recipe again, I thought, since I need parchment paper anyway, why not just pour the batter into cupcake liners?

Three ingredient cupcakes
Three ingredient cupcakes



Three ingredient cupcakes


I also made them "grown up" style. With a bit of Kahlua Mocha. The Kahlua just takes the whole thing over the top!!

Three ingredient cupcakes

Three ingredient cupcakes

Three ingredient cupcakes


Seriously, these little beauties are simple enough to make to satisfy a quick dessert craving, while being delicious and elegant enough to impress your dinner guests. Plus, I think they're super adorable on a vintage floral saucer, don't you think?

Three ingredient cupcakes


Look at the inside. Scrumptious!

Three ingredient cupcakes

So, here it is -

Three Ingredient Chocolate Cupcakes 
  • 5.5 oz chocolate chips (I use dairy free, dark chocolate)
  • 3 eggs, separated
  • 1 can full fat coconut milk, or coconut cream
Cakes: Preheat oven to 325 degrees Fahrenheit. Refrigerate your **coconut milk while you make the cupcakes (or do like I do and store your coconut milk in the fridge!). Melt the chocolate in a double boiler and, once the chocolate is smooth, let it cool at room temperature. Separate your eggs and add the yolks to the melted chocolate. Whisk the chocolate and egg yolks together until smooth. Using a hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate and egg mixture. Place 8 cupcake liners into a cupcake pan. Fill liners about a third full. This recipe should be evenly divided among the eight liners. Bake at 325 degrees for about 30 to 35 minutes, until the tops of the cupcakes begin to show cracks. Remove from oven and let cupcakes cool completely.
Topping:
Empty coconut milk into a mixing bowl, discarding (or save for re-use) the coconut water. Beat the coconut milk with a hand mixer until it resembles whipped cream. If you would like to sweeten the coconut milk, or keep the whip from falling apart, you can beat in a couple of tablespoons of powdered sugar. I like to do this if I am saving the whip for a later time. When ready to serve, add a generous dollop of coconut whip topping to the cupcake.
If you are making it adult style, remove the cupcake from the liner, put it on its plate or bowl and pour a bit of Kahlua over the top and let it run to the bottom of the dish. Now, add your cream.

**When shopping for coconut milk, pick up the can and shake it. If it is too solid to slosh inside the can, it will be perfect for whipped coconut cream. My favorite brand is Chaosuan. It is most consistent in the fat content and the ability to whip.


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