Flourless Chocolate Cupcakes are a decadent and rich dessert that will satisfy any chocolate lover’s cravings. These cupcakes are a delightful twist on traditional chocolate cupcakes, as they are made without flour, resulting in a dense and fudgy texture. Topped with a luscious Chantilly cream and garnished with fresh fruits, these cupcakes are a delightful treat for any special occasion or a delightful indulgence for those seeking a gluten-free dessert option.

The history of flourless chocolate desserts can be traced back to the late 1970s when renowned chef and cookbook author Alice Medrich developed the idea of using ground nuts or chocolate as a substitute for flour in cakes and brownies. This concept gained popularity among bakers, especially those looking to create gluten-free treats for individuals with dietary restrictions.

The Flourless Chocolate Cupcakes recipe combines the richness of chocolate and the creamy goodness of Chantilly cream. The addition of creme de cassis, a French black currant liqueur, adds a touch of sophistication to the dessert. These cupcakes are perfect for those who appreciate the indulgence of chocolate without the use of traditional flour.

INGREDIENTS

• 8 oz. Chocolate Chips, 60% cacao content or higher
• 14 tablespoons (1¾ sticks) Butter, diced
• 2 tablespoons Currant Jelly
• 4 large Eggs
• ¼ cup Sugar
• 1 tablespoon Vanilla Extract
• 1 tablespoon Creme de Cassis

For the Chantilly Cream:

• 2 cups Heavy Whipping Cream
• ¼ cup Sugar
• 3 tablespoons Creme de Cassis
• Fresh Cherries and Currants to garnish
• Chocolate Shavings, to garnish

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit. Line a muffin tin with 12 cupcake wrappers.
2. In a saucepan, combine the chocolate chips, diced butter, and currant jelly. Melt the mixture over medium-low heat, stirring well until the chocolate is completely melted and the mixture is well combined. Remove from heat and let it cool to lukewarm, stirring occasionally, for about 10 minutes.
3. While the chocolate mixture is cooling, whisk the eggs, sugar, creme de cassis, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture until fully combined.
4. Divide the batter among the cupcake wrappers in the muffin tin.
5. Bake the cupcakes in the preheated oven for 12-15 minutes, or until they become puffy and slightly cracked on top.
6. Remove the cupcakes from the oven and let them cool on a wire rack. Once cooled, place the cupcakes in the refrigerator and chill until they become firm and cold.
7. For the Chantilly cream, place the heavy cream and ¼ cup of sugar in a bowl. Use an electric mixer to beat the cream until stiff peaks form. Then, add the creme de cassis to the cream and beat briefly just until combined.
8. Transfer the Chantilly cream to a piping bag fitted with a large star tip. Pipe the cream on top of the chilled cupcakes.
9. Garnish each cupcake with a cherry, fresh currants, and chocolate shavings to add a beautiful touch and enhance the flavors.

Enjoy these delightful Flourless Chocolate Cupcakes with their fudgy goodness and creamy Chantilly topping, making them a luxurious and delightful treat for any occasion.