About
A rich, fudgey, flourless chocolate cupcake, topped with a smooth ganache.
Feel free to decorate the cupcakes with nonpareils or little fondant flowers! To make the little flowers, I rolled out some fondant and used a flower plunger to make all the little flowers, then glued edible yellow pearls to them using piping gel as glue to make the centers.
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Step 1
Cupcakes: Prep 2 standard muffin tins with paper liners (total of 24). Preheat oven to 325º F.
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Step 2
Chop both types of chocolate into small pieces for easier melting and place in a heatproof bowl. Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water. Remove from heat when chocolate is completely melted and smooth. (You can also melt chocolate and butter together in the microwave at 30 second intervals, stirring in between.)
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Step 3
Whisk in sugar until combined. Add egg yolks, one at a time, whisking constantly.
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Step 4
In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form. Gently fold egg whites into chocolate mixture until combined.
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Step 5Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full. Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny. Cakes will rise in the oven and fall drastically when removed. This is normal. Let cool completely in tin.
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Step 6
Ganache: In a medium saucepan, heat the cream just to a boil. In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute. Whisk until all chocolate is melted.
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Step 7Pour heaping tablespoons evenly over each cupcake. Decorate further if desired with sprinkles, nonpareils, etc! Store in the refrigerator.
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