In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. 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 scoops of ice cream, if desired.
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cabella carls
[email protected]Overall, I thought these cupcakes were just okay. I wouldn't make them again.
Jess Turlin
[email protected]I had trouble finding gluten-free flour at my local grocery store.
Ramatu Kassim
[email protected]The cupcakes were a bit too sweet for me.
Paddy Lewis
[email protected]I found that the cupcakes were a bit too dry for my taste.
SK35gameing
[email protected]I wish the recipe included instructions for making a chocolate frosting.
Natachi Burns Prairie
[email protected]These cupcakes are a bit more expensive to make than regular cupcakes, but they're worth it.
Soikot Khan
[email protected]I've made these cupcakes with both regular and gluten-free flour and they turn out great either way.
Cindy Narvaez
[email protected]These cupcakes are a great way to use up leftover chocolate chips.
ally Mill
[email protected]I'm not a baker, but I was able to make these cupcakes without any problems. The instructions are easy to follow.
Chris Rudy
[email protected]I love that this recipe uses simple ingredients that I can easily find at the grocery store.
Roz Chavez
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, parties, and even just for a sweet treat.
Kim Moores
[email protected]I'm so glad I found this recipe! I've been looking for a good gluten-free chocolate cupcake recipe for a while now.
Zakir Hussain
[email protected]These cupcakes are a great way to satisfy your chocolate cravings without all the guilt. They're also a great option for people with gluten sensitivities.
Tersoo Frank
[email protected]I was pleasantly surprised by how good these cupcakes were. I'm not a huge fan of gluten-free desserts, but these were really moist and flavorful.
Mohammad Mqasim
[email protected]These cupcakes are easy to make and so delicious. I love that they're gluten-free so I can enjoy them without feeling guilty.
Okwudilichukwu David
[email protected]I've made these cupcakes several times and they always turn out perfect. They're the perfect treat for any occasion.
Atifhussain Atifhussain
[email protected]These cupcakes are amazing! I'm not gluten-free, but I prefer these to regular chocolate cupcakes. They're so moist and flavorful.
Aylaya Murphy
[email protected]These cupcakes were a hit at my daughter's birthday party! They're so delicious and no one could tell they were gluten-free. I'll definitely be making them again.
khaista rahman
[email protected]I've tried this recipe twice now and it's become my go-to for gluten-free chocolate cupcakes. They're moist, fluffy, and have the perfect amount of sweetness. I love that they're also easy to make and don't require any special ingredients.