Best 2 Molten Flourless Chocolate Cupcakes Recipes

Indulge in the ultimate chocolate experience with our Molten Flourless Chocolate Cupcakes, a symphony of rich, fudgy chocolate encased in a delicate crust. These delectable treats are not just any cupcakes; they're a journey into the heart of chocolate decadence. Each bite reveals a luscious, velvety center that oozes out like a warm chocolate lava, contrasting beautifully with the crisp exterior. Prepared with premium dark chocolate and a touch of espresso powder for an extra depth of flavor, these cupcakes are guaranteed to tantalize your taste buds and leave you craving more. Embrace the culinary artistry of this timeless dessert, perfect for any occasion, whether it's a romantic dinner, a special celebration, or simply a sweet indulgence.

Let's cook with our recipes!

"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES

Provided by Michael Chiarello : Food Network

Categories dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Steps:

Preheat the oven to 300 degrees F.
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

MOLTEN FLOURLESS CHOCOLATE CUPCAKES - MICHAEL CHIARELLO

Molten Flourless Chocolate Cupcakes - Michael Chiarello image

From the Tra Vigne cookbook. Be certain to add the chocolate chunk into the cake while still quite hot from the oven otherwise the crust will form and you will damage the appearance.

Provided by Brookelynne26

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 cup heavy cream
8 ounces bitter-sweet chocolate, preferably Scharffen Berger
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon finely ground sea salt, preferably gray salt
powdered sugar, for dusting

Steps:

Preheat the oven to 300 degree F.
Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

Tips:

Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
Make sure the butter and chocolate are completely melted before adding the other ingredients. This will help to create a smooth batter.
Do not overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until the edges are set and the centers are still slightly wobbly. This will ensure that the cupcakes are molten in the center.
Let the cupcakes cool for a few minutes before serving. This will help to prevent the molten chocolate from running out of the cupcakes.

Conclusion:

Molten flourless chocolate cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor and molten center, these cupcakes are sure to be a hit at your next party or gathering.