The Flourless Chocolate White 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
2 cups white chocolate pieces

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.  Fold in the white chocolate pieces.

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.