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Ingredients
Recipe yields 18 servings
With just five ingredients and an enticingly fudgy consistency, these flourless cupcakes will steal the show. Lose yourself in the luscious sweetness of this diabetic-friendly dessert that proves pleasurable food does not have to equal poor health.
Recipe yields 18 servings
Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.
In a microwave-safe bowl, combine chocolate and butter. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.
With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.
Gently fold the chocolate-egg white mixture into remaining whites.
With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.