I think I've mentioned this before, but I'm a chocoholic. I absolutely love chocolate, but if I make a whole cake … I will eat the whole cake! I needed to find a way to make this in individual servings that I could package away so I wasn't tempted to eat them all in a week. I tried using silicone trays, but the cupcake/muffin tin was much better, and easier. You'll see both versions in the pictures. Plus, they freeze well, so I can bake a batch and have extras for weeks to come, if I'm able to control myself. That can be a big IF! I just defrost a cupcake while I make dinner when I’m craving chocolate. 
Since flourless cakes use eggs as the thickener, these are closer to custards than true cake, so you have to be able to use a water bath. There are plenty of recipes out there. I just fine tuned this one for the size of chocolate chip bags readily available in the grocery store.
NOTE: I tried to add marzipan filling to the second batch of the cupcakes. I found it did not add anything to the recipe, so I will omit it on the next batch and retake pictures of the entire process.

Upgrade Tools Needed

  • Muffin Pan
  • Paper muffin cups
  • 9x12 baking pan that muffin pan will set into
  • double boiler, or heat safe bowl over a sauce pot

Ingredients

  • 1 bag, 10 oz, of dark or bittersweet chocolate chips
  • 1/4 cup of hot water
  • 1/4 cup sugar
  • 1/8 tsp of salt
  • 1 stick of butter
  • 3 eggs

​Makes about 8-medium sized cupcakes.
More pictures coming...

Directions

  1. Preheat Oven to 300 degrees F.
  2. Add water to 9x12 pan and leave in oven to heat up.
  3. Place muffin cups in pan and set aside.
  4. Fill the bottom of double boiler, or sauce pot with water. You do not want the water touching the upper pot when it is boiling, so check the level. Bring to a boil, then turn heat down to a simmer.
  5. Place the chocolate chips in the top of your double boiler, or heat safe bowl, and stir until fully melted. You will likely have to scrape down the sides a couple times.
  6. Cube the butter into smaller chunks. It is better if the butter is cold, but not frozen.
  7. In another cup, melt sugar and salt into the hot water.
  8. Crack all 3 eggs into a measuring cup with a spout and whip lightly, just until whites and yolks combine.
  9. Once chocolate is melted, add butter cubes 1 or 2 at a time and stir until melted. Keep adding cubes until you’ve added the whole stick of butter.
  10. Slowly stir in the hot water mixture.
  11. While continually stirring, very slowly drizzle in the eggs to the mixture. I often stopped drizzling to be able to mix faster if too much poured in at once.
  12. Remove chocolate mixture from heat, stirring to make sure the egg is fully combined.
  13. Pour mixture into paper cupcake molds.
  14. Place muffin pan into the 9x12 pan. Be careful not to splash the water on you or inside the muffin cups as you place the pan in the water. Alternately, you could place the tin and pan into the oven, and then add hot water, from an electric kettle for example, once it is in the oven.
  15. Bake for 25-30 minutes on the center rack. The center should still look wet. Chill cupcakes in the pan overnight. They should easily remove from the pan the next morning. If you have any troubles, take a knife around the edges to loosen from the pan and then flip upside down.
Customize to your tastes:
  • Try out different chocolatiers, as well as different chocolates and cocoa percentages. The less the %, the more milk and sugar is added to the bar or chips, so the less you will need to add to the mixture. I like it rich and not too sweet.
  • Add flavorings, like peppermint for the winter holidays.
  • I tried this with a marzipan filling. The texture and size was wrong. I might try a wafer in the next batch and see if I like that better. Chocolate and peanut butter is a favorite combination as well, so that might happen on a future batch.

Packaging the leftovers, and Reheating

  • I fit 4 cupcakes in a shallow container that goes in the freezer. That leaves me 2 cupcakes for the week I baked these up.
  • I don’t often plan ahead for a chocolate craving, and have eaten them direct from the freezer like a super dense ice cream. However, they will defrost fairly quickly on the counter. Leave them out of the fridge for 30-60 minutes for a quick defrost, or pull out the night before and leave in the fridge.
​last updated 11/19/2021
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