Flourless Chocolate Cupcake with Chocolate Cream Cheese Frosting

The flourless chocolate cupcake is rich and dense in flavor.  Try adding a complimentary liquor to the batter for a unique taste experience.  The chocolate cream cheese frosting is smooth and almost melts in your mouth.  Experiment with cherries, strawberries, or other fruit toppings to take this cupcake up to a new level of taste.  This cupcake is a perfect match with an afternoon espresso, and is a great taste delight for Valentines day.

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Little Cakes:  The Flourless Chocolate Cake
Frostings:  Chocolate Cream Cheese Frosting
Topping:  Dark Cherries

Dark Cherries

Cherries make a great addition to almost any dessert.  They may be purchased canned as a pie filling, preserved such as maraschino cherries, or fresh picked.  Just make sure they are pitted, or pit them yourself.

Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Flourless Chocolate cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  15 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.