Mini Flourless Chocolate Cakes With Buttercream Frosting Recipe

Name: Mini Flourless Chocolate Cakes With Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 10 ounces, weight Semi-sweet Chocolate (best Quality You Can Find); 5 ounces, weight Butter; 6 whole Eggs, Room Temperature; 1/2 cups Granulated Sugar; _____; FOR THE FROSTING:; 2 sticks Butter, Softened; 2 cups Confectioners Sugar; 2 teaspoons Milk; 2 teaspoons Vanilla Extract; 1 drop Food Coloring Of Choice (for Frosting); Optional Garnish: Sprinkles

Servings: persons

FOR THE CAKES:
10 ounces, weight Semi-sweet Chocolate (best Quality You Can Find)
5 ounces, weight Butter
6 whole Eggs, Room Temperature
1/2 cups Granulated Sugar
_____
FOR THE FROSTING:
2 sticks Butter, Softened
2 cups Confectioners Sugar
2 teaspoons Milk
2 teaspoons Vanilla Extract
1 drop Food Coloring Of Choice (for Frosting)
Optional Garnish: Sprinkles

1
Preheat oven to 350F.
2
Melt the chocolate and the butter together over very low heat.
3
While that's melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.
4
Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose its air.
5
Pour batter into (18) muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.
6
While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk, extract and food coloring (optional).
7
Continue beating on high until the frosting is thick and light.
8
Pile frosting into a plastic bag or pastry bag with a star tip and frost cupcakes. Douse with rainbow sprinkles. Enjoy!

1753

kcal

Calories

112

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKES:, 10 ounces, weight Semi-sweet Chocolate (best Quality You Can Find), 5 ounces, weight Butter, 6 whole Eggs, Room Temperature, and more.

Yes, Mini Flourless Chocolate Cakes With Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Flourless Chocolate Cakes With Buttercream Frosting

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