Moist Flourless Chocolate Cupcakes

Ingredients

• semisweet chocolate chips (1.5 cups)
• unsalted butter (6 tablespoons)
• eggs (6 )
• white sugar (0.5 cup)

Instructions

1. Preheat the oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
2. Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
3. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with the mixer running, beating until peaks are stiff and glossy.
4. Stir some egg whites into chocolate mixture to lighten it, then pour chocolate mixture into remaining egg whites. Fold together until batter is well combined.
5. Scoop batter into prepared muffin tin, filling each cup 3/4 full.
6. Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 110
• fat: 7 g
• sats: 4 g
• carbs: 11 g
• fibre: 1 g
• protein: 2 g
• salt: 0.039 g