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"Molten" Flourless Chocolate Cupcakes Recipe

"Molten" Flourless Chocolate Cupcakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 1-10 of 28

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  • on May 28, 2012

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    A definite keeper, delicious!!

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  • on April 25, 2012

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    These are fantastic! I used Dagoba organic dark chocolate. OMG.

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  • on February 04, 2012

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    These are AMAZING! The Scharffen Berger chocolate provides the wow factor for these cupcakes!

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  • on November 01, 2011

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    Forgot to mention, below, that there is no cake flour in this recipe unlike what some comments refer to. The cupcakes are called "Flourless" so I don't know where people got the idea to use flour in there. I also used semi-sweet chocolates and it was awesome!!

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  • on June 13, 2011

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    This has become a family favorite. I put a piece of chocolate in the cupcake while it was hot, drizzled with Ina Garten's caramel sauce recipe and sprinkled a coarse ground pink sea salt on top. A great combination with a high quality vanilla ice cream! (preferrably homemade

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  • on October 25, 2010

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    This recipe is really simple to make and has excellent results. I made them as a gluten-free option with several other kinds of cupcakes, and this one stole the show. Definitely taste best warm, as the recipe recommends. I don't think that this recipe requires any substitutions. It really was fabulous.

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  • on October 12, 2010

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    The absolute best cupcake I have every had. Made them with semi-sweet chocolate because that is all I had, and they came out fantastic. I will use semi-sweet next time also, but will leave the chocolate pieces out of the middle...to sweet for us. Other than that my whole family LOVED them!

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  • on February 03, 2010

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    loved the recipe----but where does it say cake flour???

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  • on February 03, 2010

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    It always amazes me when people substitute ingredients and complain about a recipe not working. The recipe calls for CAKE FLOUR for which all-purpose flour is not a substitute.

    In my town, the only cake flour available is Wondra brand. If you do not have cake flour handy, you can make your own by combining 1 part [by weight] cornstarch with 4 parts [by weight] all-purpose flour.

    Ex: 4 oz wt of cornstarch + 16 oz wt of A.P. flour. Whisk well to distribute the ingredients evenly and weigh out what you need. Package and label the leftovers for next time.

    Please, give the recipe another chance. It is worth it - especially if someone in your family suffers from celiac disease.

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  • on January 09, 2010

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    I have made this recipe twice and it is fool proof. The first time I followed the recipe as written, the 2d time, I made the recipe "clean" by using Sucanat instead of white sugar. My husband said "You hit this one out of the park." All I can say is WOW! As others mentioned, I had batter leftover so put it in ramikins and it came up much like a souffle. Beautiful presentation for taking to a party.

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