This is a bonus recipe, because I didn’t actually take this one to work with me. I made this recipe for my mom for her birthday because she has given up gluten. She loved them, and my grandparents said they were better than the oreo cupcakes, which I doubt, but that’s what they said. I found this on a blog called The Kitchen Paper.

Flourless Chocolate Cupcakes

  • 4 oz semi-sweet chocolate (1/2 cup chocolate chips)
  • ½ cup butter, chopped into pieces
  • ⅔ cup packed brown sugar
  • 3 eggs, beaten
  • ¾ cup unsweetened cocoa powder
  • ½ tsp instant espresso powder
  • cupcake liners
  • 4 ounces regular cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 3 Tbsp unsweetened cocoa powder
  • 1¼ cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • Preheat your oven to 375 F.
  • In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.
  • Whisk until the chocolate is also melted, and mixture is smooth.
  • Whisk in the brown sugar, then eggs, until smooth.
  • Sift the cocoa powder and espresso powder into the mixture, and mix until combined.
  • Fill each cupcake liner ⅔ full.
  • Bake until the tops are set, about 15 minutes.
  • Let fully cool before frosting.
  • For frosting, combine the cream cheese and butter together in a stand mixer. Mix until fully incorporated, light, and fluffy. Add the cocoa powder, then powdered sugar and vanilla extract. Beat until smooth, then divide evenly among cupcakes.