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Flourless Chocolate Cupcakes with Marshmallow Topping

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Source: Bonnie Blankenship


Serves
24
Prep
1 hour
Cook
35 minutes

Gluten Free Dessert!

Happy Baking!
~Bonnie Blankenship


Ingredients


For the cake


1 cup unsalted butter, softened


1/4 cup cocoa powder


1/2 tsp sea salt


1/2 cup heavy cream


8 oz bittersweet chocolate


5 large eggs


1 cup organic sugar


1/2 cup sour cream


Marshmallow topping


4 large egg whites


1 cup granulated sugar


1/4 tsp cream of tartar


1 tsp pure vanilla


Directions


Flourless Chocolate Cake


Step 1
Preheat oven to 350 degrees F. Line two muffin tins with liners and dust with cocoa powder.


Step 2
In a medium saucepan, melt butter with heavy cream over medium low heat. Once melted, add the chocolate (chopped) and stirl until smooth. Take off heat.


Step 3
In stand mixer, whisk together the eggs, granulated sugar, cocoa powder, and sea salt. Whisk in the chocolate mixture.


Step 4
Pour batter (will be thin) into liners, 2/3 full and bake for 30 minutes or until toothpick comes out clean. Cool.


Marshmallow Topping


Step 1
Place the egg whites, sugar and cream of tartar in a heat proof bowl.


Step 2
Set bowl over a double broiler and whisk constantly until sugar is dissolves, 3 to 4 minutes.


Step 3
Transfer to stand mixer with whisk attachment. Start slow and increase speed slowly until stiff, glossy peaks form, about 6 minutes. Add vanilla and fold in.


Step 4
Pipe onto cooled cupcakes.


 *Optional - toast with kitchen torch for extra flare


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