Gluten Free Chocolate Cupcakes
You can be gluten free and have your cupcakes too with these rich, flourless chocolate cupcakes. This easy gluten free cupcakes recipe is quick and delicious.
Often times, gluten free versions of baked favorites are made with alternative flours and added fats. For these cupcakes, nutrient and protein-rich eggs are the mainstay, and as a result produce a rich consistency similar to a souffle without use of an alternative flour. The amount of sugar used in the recipe makes these cupcakes suitable for folks following a low carb diet to satisfy a sweet craving.Theresa Jackson RD, CSOWM, CDN
- 8 oz bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
- 6 Tbsp trans fat free margarine
- 6 large eggs, separated, at room temperature
- 1/4 cup granulated sugar
- 2 Tbsp confectioners sugar
Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.
In a microwave-safe bowl, combine chocolate and margarine. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.
With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.
Gently fold the chocolate-egg white mixture into remaining whites.
With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.
Yield: 18 servings
Serving Size: 1 cupcake
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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