Best 2 Molten Flourless Chocolate Cupcakes Recipes

Craving an indulgent and delectable dessert that will tantalize your taste buds and create an unforgettable experience? Look no further than molten flourless chocolate cupcakes. These decadent treats offer a symphony of rich chocolate flavors, a velvety smooth texture that melts in your mouth, and a hidden molten center that bursts with warm, gooey chocolate. Prepare to embark on a culinary journey as we delve into the secrets of creating the perfect molten flourless chocolate cupcakes, guiding you through each step to achieve a masterpiece that will leave you and your loved ones utterly captivated.

Check out the recipes below so you can choose the best recipe for yourself!

"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES

Provided by Michael Chiarello : Food Network

Categories dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Steps:

Preheat the oven to 300 degrees F.
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

MOLTEN FLOURLESS CHOCOLATE CUPCAKES - MICHAEL CHIARELLO

Molten Flourless Chocolate Cupcakes - Michael Chiarello image

From the Tra Vigne cookbook. Be certain to add the chocolate chunk into the cake while still quite hot from the oven otherwise the crust will form and you will damage the appearance.

Provided by Brookelynne26

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 cup heavy cream
8 ounces bitter-sweet chocolate, preferably Scharffen Berger
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon finely ground sea salt, preferably gray salt
powdered sugar, for dusting

Steps:

Preheat the oven to 300 degree F.
Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients measured out and ready to go. This will help you stay organized and avoid any scrambling.
Use high-quality chocolate: The quality of your chocolate will directly impact the flavor of your cupcakes. Choose a chocolate that is at least 70% cacao for a rich, intense flavor.
Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
Bake the cupcakes at the right temperature: The cupcakes should be baked at a high temperature for a short amount of time. This will help them to rise and create a molten center.
Let the cupcakes cool completely before serving: The cupcakes will need to cool completely before you can serve them. This will help them to set and firm up.

Conclusion:

Molten flourless chocolate cupcakes are a delicious and elegant dessert that is perfect for any occasion. By following these tips, you can easily make these cupcakes at home. So what are you waiting for? Give them a try today!