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Letter G: Gluten Free Chocolate Cupcakes with Espresso Frosting

Hi all! So I know I still haven’t done E yet, but I made these gluten free cupcakes for one of my really good friends who has a gluten allergy (hey Lauren!!), and I really wanted to give them to her before school let out, so they kind of had to take precedence. Also, I still have no idea what flavor to do for E but…. yeah. Anyways, instead of looking for recipes that were created to be gluten free but then, as a result, had weird flours or stuff, I decided to find a flourless cupcake instead. I was reluctant to make another chocolate recipe, but this one just looked delicious and airy, kind of like a chocolate soufflé, that I decided to give it a shot anyways. Even though they ended up falling so they kind of looked like baked little craters, these were so light and soft, it was like taking a bite of heaven. Mmmmm, delicious!

Cupcake recipe from http://www.marthastewart.com/315204/flourless-chocolate-cupcakes

Frosting recipe from http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/

Gluten Free/Flourless Cupcakes with Espresso Frosting

Makes: 24 cupcakes

6 tablespoons (3/4 stick) unsalted butter

8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)

6 large eggs, separated, room temperature

1/2 cup sugar

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Espresso Frosting

Enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

1½ teaspoons espresso powder

Mix the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

These cupcakes have such a great texture, I would recommend them to anyone, gluten free or otherwise! The egg whites, which are whipped up into the meringue base, make the texture unlike any other cake’s, although I could see how they’re kind of  similar to soufflés. They might not be the prettiest cupcakes (I mean, I think they look kind of cool after they collapse, maybe artsy?), but they’re probably not the classic cupcakes you would see in a bakery window. Even with a super light buttercream frosting, the icing still makes the tops cave in. Still, I think these are the perfect complement to the other chocolate cupcakes that I just made (letter F: fudge brownie), which were equally yummy but were more dense. Now, I am actually really satisfied that I have two delicious chocolate recipes, and those are very necessary fundamentals, right? So, if you guys are ever in the mood for airy cupcakes, or dense ones for that matter, please try one of these recipes! Anyways, I guess that’s it for now. I’m really happy with these flourless cupcakes, and I would recommend them to anyone, whether they have a gluten allergy or not! 

So, see you guys soon! (hopefully with an E recipe!) 

Vienna

 

P.S. My camera wasn’t working but I DID still take pictures, just with my mom’s camera instead. I haven’t gotten them from her yet, but when I do I’ll post the pictures ASAP! Sorry for the delay! 

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