GLUTEN-FREE CHOCOLATE CUPCAKES
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
carls.cabella@gmail.comOverall, I thought these cupcakes were just okay. I wouldn't make them again.
Jess Turlin
jess-turlin50@aol.comI had trouble finding gluten-free flour at my local grocery store.
Ramatu Kassim
ramatu_k@hotmail.comThe cupcakes were a bit too sweet for me.
Paddy Lewis
paddy-l32@yahoo.comI found that the cupcakes were a bit too dry for my taste.
SK35gameing
sk35gameing95@hotmail.comI wish the recipe included instructions for making a chocolate frosting.
Natachi Burns Prairie
b73@yahoo.comThese cupcakes are a bit more expensive to make than regular cupcakes, but they're worth it.
Soikot Khan
khan-s@hotmail.comI've made these cupcakes with both regular and gluten-free flour and they turn out great either way.
Cindy Narvaez
cindy97@gmail.comThese cupcakes are a great way to use up leftover chocolate chips.
ally Mill
ally55@gmail.comI'm not a baker, but I was able to make these cupcakes without any problems. The instructions are easy to follow.
Chris Rudy
rudy-chris82@hotmail.frI love that this recipe uses simple ingredients that I can easily find at the grocery store.
Roz Chavez
chavez_r95@gmail.comThese cupcakes are perfect for any occasion. I've made them for birthdays, parties, and even just for a sweet treat.
Kim Moores
moores_kim@hotmail.comI'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
h.z29@yahoo.comThese 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
tersoofrank@yahoo.comI 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
m-m52@hotmail.comThese 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
okwudilichukwu.david39@hotmail.comI've made these cupcakes several times and they always turn out perfect. They're the perfect treat for any occasion.
Atifhussain Atifhussain
atifhussain.a@gmail.comThese cupcakes are amazing! I'm not gluten-free, but I prefer these to regular chocolate cupcakes. They're so moist and flavorful.
Aylaya Murphy
murphy-aylaya@hotmail.comThese 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
khaista.r@hotmail.frI'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.