These chocolate cupcakes are irresistible and the fact that they do not contain any added butter or oil is a bonus! This recipe also uses very little flour. The huge quantity of egg white helps to make the cupcakes soft and fluffy and the addition of cocoa powder and melted chocolate gives the cupcakes a very rich chocolate taste. You will find it hard to believe that these petite cakes are so moist even without adding oil or butter. The recipe uses dark chocolate, which is lower in sugar compared to milk chocolate and can be beneficial to the heart. It also stimulates endorphins giving that all around feel-good effect. However we should not over indulge as dark chocolate still contains fats and calories so pass these cupcakes around to share with your family and friends.
(makes 12) adapted from 500 Cupcakes & Muffins by Fergal Connolly
Part A
50g unsweetened cocoa powder
100g light brown sugar
3 tbsp plain flour
a pinch of salt
1 tsp vanilla essence
175 ml low fat or skim milk
Part B
115g dark chocolate, chopped into small pieces (at least 50% cocoa content)
1 egg, lightly beaten
3 egg whites
1/4 tsp cream of tartar
50g castor sugar
icing sugar for dusting (optional)
1. In a saucepan, combine ingredients A over low heat. Stir until the sugar dissolves and take care not to burn the mixture.
2. Remove from heat and stir in chopped chocolate until it melts.
3. Whisk in the egg.
4. Transfer the mixture to a large bowl and set aside to cool.
5. In a mixing bowl, combine egg whites and cream of tartar, beat with electric or standing mixer till soft peaks form.
6. Gradually add sugar, one third at a time, beat 1 minute after each addition.
7. Fold the beaten egg whites into the chocolate mixture, taking care not to over mix. Spoon the batter into sturdy paper cups or a lined muffin tray.
8. Bake in a pre-heated oven at 175 degrees celsius for about 20 minutes. Remove from the oven and cool on a rack. Dust with icing sugar and serve warm.
Notes: The cupcakes are very fragile, so do handle them with care. While baking, the cupcakes will rise to the brim of the muffin cases and cracks may appear on the surface. During cooling the cakes will sink a little. This does not affect the texture of the cakes so do not be discouraged when the cupcakes start to crack and sink.
These cupcakes can be kept in the refrigerator and can be warmed up in a microwave on low heat for less than a minute.
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Tags: baking recipes, chocolate cupcakes, chocolate recipes, cupcake recipes, dark chocolate |
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