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Flourless mini chocolate cupcakes with “Polly fluff”

Tuesday, February 7th, 2012

Mini chocolate cupcakes

These adorable and moist mini cupcakes only contain 3 ingredients: eggs, chocolate and butter. The chocolate cake recipe came to my attention being one of the monthly challenges in “Daring Bakers” and thus popping up all over the internet. Regretfully I’m not a Daring Baker anymore due to lack of time, but never the less I do recommend this recipe. It’s very versatile and you can bake cupcakes, mini cupcakes, cakes or what ever with this lovely recipe. I chose to do mini cupcakes as I was making dessert for a New Year’s party at Lena’s with many guests. I made two batches and I ended up with more than 50 mini cupcakes. On a side note they they were quite easy to transport and not too fragile despite traveling by bus, metro and finally train.

For topping I made a “fluff”, which is widely known in Sweden lately, you basically melt 180 grams of candy or chocolate into 300 ml heavy cream. It’s important not to let it boil. Leave in the fridge overnight and then whip it up with an electric beater until fluffy and light. For this variant I used Polly which is a Swedish chocolate candy with array flavour. After whipping the “fluff” I piped the cupcakes and as a finishing touch I decorated each cupcake with a raspberry.

    Flourless mini chocolate cupcakes

    Makes around 25 depending on size.
    (Source: Daring Bakers Challenge January 2009, for example here and here)

    450 gram of semisweet chocolate, roughly chopped
    150 gram unsalted butter
    5 large eggs, separated

    Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

    Separate the egg yolks from the egg whites and put into two medium/large bowls.
    Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cupcakes will be dry).

    With the same beater beat the egg yolks together.

    Add the egg yolks to the cooled chocolate.

    Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

    Pour batter into mini cupcake molds, the ones I use are called “småbrödsformar”. The batter should fill only 3/4 way up. Bake at 175 degrees C for 10 minutes.

Mini chocolate cupcake