Flourless Chocolate Cupcakes with Salted Toffee Hazelnut Sauce
Have you ever wanted to do one of those fancy desserts to impress friends and/or loved ones without putting much effort into it?
Who hasn't?? If you like chocolate and like impressing people, this is the recipe for you.
You may want to dab a bit of chocolate on your cheek so it looks like you worked really hard...y'know, just for effect. These are ridiculously simple.
Flourless Chocolate Cupcakes
makes 12 cupcakes
3/4 cup unsalted butter
8oz Nestle Chocolatier bittersweet chocolate (either morsels, or chopped bar form) (can use any good quality dark or bittersweet chocolate)
3 large eggs
3 large egg yolks
1/4 cup plus 1 T sugar
1 t vanilla extract
1 T all purpose flour
Preheat oven to 425*. Grease a muffin tin liberally with Crisco.
Place eggs, egg yolks, sugar and vanilla in the bowl of a stand mixer or in a large mixing bowl. Beat on medium-high speed with the whisk attachment until fluffy and light yellow, about 8 minutes. The mixture will drizzle into the bowl in a slowly-dissolving ribbon when it's been mixed enough.
While the eggs are being mixed: In a large, heavy saucepan, melt the butter over low heat. Add the chocolate and stir constantly, until chocolate is melted and the mixture is smooth. Remove from heat.
Switch to the paddle attachment (or, if not using a stand mixer, a sturdy spatula).
Slowly add 1/3 of the chocolate to the egg mixture, stirring slowly. Once the chocolate is incorporated, add the rest of the chocolate and the flour. Mix on low speed until a somewhat thin batter is formed.
Divide the batter among 12 muffin cups.
Bake for 10-12 minutes, or until set around the edges and slightly jiggly in the center. Place pan on a wire rack to cool for 10 minutes.
Gently run a knife around the edge of each muffin and turn out onto a rack to cool for about 5 minutes.
Serve warm with Salted Toffee Hazelnut Sauce, ice cream, or whipped cream.
Salted Toffee Hazelnut Sauce
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1/2 cup chopped toasted hazelnuts
1 t vanilla
1 t kosher salt
Place all ingredients in a heavy saucepan. Over medium heat, stir until the butter and sugar melt.
Continue stirring occasionally until the mixture comes to a full boil - 5-7 minutes. Once it reaches a boil, let it boil without stirring for 1 minute.
Remove sauce from the heat and let cool about 10 minutes.
Spoon over cupcakes.
Full writeup and pics here.
Who hasn't?? If you like chocolate and like impressing people, this is the recipe for you.
You may want to dab a bit of chocolate on your cheek so it looks like you worked really hard...y'know, just for effect. These are ridiculously simple.
Flourless Chocolate Cupcakes
makes 12 cupcakes
3/4 cup unsalted butter
8oz Nestle Chocolatier bittersweet chocolate (either morsels, or chopped bar form) (can use any good quality dark or bittersweet chocolate)
3 large eggs
3 large egg yolks
1/4 cup plus 1 T sugar
1 t vanilla extract
1 T all purpose flour
Preheat oven to 425*. Grease a muffin tin liberally with Crisco.
Place eggs, egg yolks, sugar and vanilla in the bowl of a stand mixer or in a large mixing bowl. Beat on medium-high speed with the whisk attachment until fluffy and light yellow, about 8 minutes. The mixture will drizzle into the bowl in a slowly-dissolving ribbon when it's been mixed enough.
While the eggs are being mixed: In a large, heavy saucepan, melt the butter over low heat. Add the chocolate and stir constantly, until chocolate is melted and the mixture is smooth. Remove from heat.
Switch to the paddle attachment (or, if not using a stand mixer, a sturdy spatula).
Slowly add 1/3 of the chocolate to the egg mixture, stirring slowly. Once the chocolate is incorporated, add the rest of the chocolate and the flour. Mix on low speed until a somewhat thin batter is formed.
Divide the batter among 12 muffin cups.
Bake for 10-12 minutes, or until set around the edges and slightly jiggly in the center. Place pan on a wire rack to cool for 10 minutes.
Gently run a knife around the edge of each muffin and turn out onto a rack to cool for about 5 minutes.
Serve warm with Salted Toffee Hazelnut Sauce, ice cream, or whipped cream.
Salted Toffee Hazelnut Sauce
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1/2 cup chopped toasted hazelnuts
1 t vanilla
1 t kosher salt
Place all ingredients in a heavy saucepan. Over medium heat, stir until the butter and sugar melt.
Continue stirring occasionally until the mixture comes to a full boil - 5-7 minutes. Once it reaches a boil, let it boil without stirring for 1 minute.
Remove sauce from the heat and let cool about 10 minutes.
Spoon over cupcakes.
Full writeup and pics here.