Flourless Chocolate Cupcake, Video
I’ve got an incredibly adorable and talented young lady in the kitchen with me today, helping me make flourless chocolate cupcakes! Not only does she have 8 guinea pigs, but she loves chocolate, and she’s a big help in the kitchen. Bring kids into the kitchen, you guys! You will help them form healthy habits for life, encourage them to love food and cook with the best ingredients, and they will always remember the time you spent together in the kitchen.
This recipe is super easy. Don’t shy away from separating those eggs. Just crack carefully and use the shell to hold in the yolks as you put the whites in one bowl and the yolks in another. Quick tip for whipping egg whites: Chill your mixing bowl first, and they’ll whip up even quicker!
These cupcakes contain raw cacao powder, which not only has an intensely amazing chocolate taste, but is great for lowering stress hormones, helping you sleep better, and even fighting leg cramps and muscle soreness! The egg whites are a great source of fat-free protein for building muscle, and the raw cacao nibs that top these cupcakes are great for a healthy burst of energy.
You could add crushed walnuts, a pinch of Himalayan sea salt, or raw cacao nibs to this batter, or just make it as is and enjoy every bite! Remember, if you make it, your metabolism can take it.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
INGREDIENTS
6 large eggs, separated into whites and yolks
1-1/4 cup raw cacao powder
¾ cup xylitol
¾ cup melted coconut oil
Coconut Whipped Cream [RECIPE LINK] and raw cacao nibs for topping
DIRECTIONS
- Preheat the oven to 275º F and put liners into a 12-cup muffin tin.
-
Add all 6 egg yolks, the raw cacao, xylitol, and coconut oil into a mixing bowl. Stir everything together until it is fully incorporated.
-
Add the egg whites to the bowl of a stand mixer (or you can use a hand mixer) and mix on high speed until the egg whites are firm and look like meringue or whipped cream.
-
Fold the egg whites into the chocolate mixture and stir until the mixture is fully combined and resembles cake batter.
- Spoon the batter evenly into the muffin pan, so each cup is about ¾ full.
-
Bake for about 40 or 50 minutes, depending on how gooey or firm you like your cupcakes.
I’ve got an incredibly adorable and talented young lady in the kitchen with me today, helping me make flourless chocolate cupcakes! Not only does she have 8 guinea pigs, but she loves chocolate, and she’s a big help in the kitchen. Bring kids into the kitchen, you guys! You will help them form healthy habits for life, encourage them to love food and cook with the best ingredients, and they will always remember the time you spent together in the kitchen.
This recipe is super easy. Don’t shy away from separating those eggs. Just crack carefully and use the shell to hold in the yolks as you put the whites in one bowl and the yolks in another. Quick tip for whipping egg whites: Chill your mixing bowl first, and they’ll whip up even quicker!
These cupcakes contain raw cacao powder, which not only has an intensely amazing chocolate taste, but is great for lowering stress hormones, helping you sleep better, and even fighting leg cramps and muscle soreness! The egg whites are a great source of fat-free protein for building muscle, and the raw cacao nibs that top these cupcakes are great for a healthy burst of energy.
You could add crushed walnuts, a pinch of Himalayan sea salt, or raw cacao nibs to this batter, or just make it as is and enjoy every bite! Remember, if you make it, your metabolism can take it.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
INGREDIENTS
6 large eggs, separated into whites and yolks
1-1/4 cup raw cacao powder
¾ cup xylitol
¾ cup melted coconut oil
Coconut Whipped Cream [RECIPE LINK] and raw cacao nibs for topping
DIRECTIONS
- Preheat the oven to 275º F and put liners into a 12-cup muffin tin.
- Add all 6 egg yolks, the raw cacao, xylitol, and coconut oil into a mixing bowl. Stir everything together until it is fully incorporated.
- Add the egg whites to the bowl of a stand mixer (or you can use a hand mixer) and mix on high speed until the egg whites are firm and look like meringue or whipped cream.
- Fold the egg whites into the chocolate mixture and stir until the mixture is fully combined and resembles cake batter.
- Spoon the batter evenly into the muffin pan, so each cup is about ¾ full.
- Bake for about 40 or 50 minutes, depending on how gooey or firm you like your cupcakes.
