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"Molten" Flourless Chocolate Cupcakes Recipe

"Molten" Flourless Chocolate Cupcakes

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Average Rating:

Total Reviews: 28

Showing 21-28 of 28

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  • on November 13, 2006

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    They were richer than I anticipated but they were delicious!

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  • on August 14, 2006

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    This was easy and fun to make. Don't be freaked out by the mayo, it really keeps the cake soft. Us any kind of chocolate you can find.... becasue this recipe can't be out done.

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  • on May 16, 2006

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    Tasty, but the texture was gummy soft instead of gooey soft....like what it would be like to chew play-dough. I am guessing it is the cornstarch to blame. Better for gravey, not for cakes.

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  • on April 25, 2006

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    Very easy recipe. Excellant cake. I would recommend using a semi-sweet/bittersweet blend for the 'molten' part. Overall though, great!

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  • on April 13, 2006

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    Not sure what happened but I had way more batter than I was supposed to, however they still turned out melt in my mouth wonderful! A must for a chocolate lover!

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  • on April 13, 2006

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    These are absolutely decadent, and so, SO moist! They just fall apart. I used miracle whip instead of real mayo, and ghirardelli 60% chocolate bars (I broke them into small pieces rather than grating them, with the same results. I wish I had silicone baking cups, because they seemed a little oily with sprayed paper cups...And unfortunately, they collaped after cooking, so weren't visually appealing for the bake sale I made them for. No one touched them...their loss! These are even great reheated in the microwave for a few seconds, and would be wonderful with ice cream and raspberries, as another reviewer suggested, or even strawberries, blackberries, caramel...Good no matter what!!!

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  • on March 12, 2006

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    love the hint of cinamon

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  • on March 04, 2006

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    I did not have mayonaise, I substitute it with 1/2 cup sour cream and 2 tablespoons olive oil.I used Callebaut chocolate and most importantly I baked this in silicone cupcake molds. No paper cups are needed and the cakes came out perfect. The softness and the smoothness of this cake is outstanding!

    Note: as I entertain a lot, I baked another batch, wrapped it and have it ready in my sub-zero freezer. All I will have to do is to warm them up and serve them along with a scoop of vanilla ice-cream topped with raspberry sauce and fresh raspberries.

    Also for those who are not well versed in using chocolate, you can use a good brand of chocolate chips, these melt easily. Insert few chips in the cakes as soon as they come out of the oven.

    Enjoy, this recipe DOES NOT NEED CORRECTIONS AT ALL.

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