Flourless Chocolate Cupcakes

Honestly I don't know how everything works without flour but it does and that's all I need to know. Also you may want to double the frosting to compensate for the flour shortage...or at least that's what I tell myself!

Ingredients:
6 T (3/4 cup) unsalted butter
8 oz bittersweet chocolate, coarsely chopped/or 1 1/2 cups semisweet chocolate chips
6 large eggs, separated, room temperature
1/2 c sugar

Directions:
Preheat oven to 275 degrees. Line standard muffin tins with liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. I put mine in a steamer which worked great, but if you have a double boiler that would be even easier. It is absolutely necessary to have space between between the burner and the chocolate as it burns pretty easily!

Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink) Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with yummy frosting or scoops of ice cream. Yummm.

Try with:
Vanilla Mousse
Chocolate Mousse Cream
Peanut Butter Mousse Cream