"Molten" Flourless Chocolate Cupcakes Recipe

Name: "Molten" Flourless Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable spray, for greasing liners; 8 ounces bittersweet chocolate, preferably Scharffen Berger; 1 stick unsalted butter; 1 cup heavy cream; 4 large eggs, room temperature; 1 1/3 cups sugar; 1/2 cup mayonnaise; 1/2 cup cornstarch; 1/2 teaspoon ground cinnamon; 1/2 teaspoon gray salt

Servings: persons

1
Preheat the oven to 300 degrees F.
2
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
3
Shave 5 ounces of chocolate and put it into a bowl.
4
Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
5
Combine the butter and cream in a small saucepan over medium-high heat.
6
When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
7
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved.
8
Pour the chocolate mixture into the egg mixture and gently mix just until combined.
9
(Mixing too much will prevent the eggs from rising in the oven.)
10
Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides.
11
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
12
Do not over bake.
13
Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center.
14
Cool the pan on a rack for 10 minutes and then unmold them.
15
Dust with powdered sugar and serve warm.

1385

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Vegetable spray, for greasing liners, 8 ounces bittersweet chocolate, preferably Scharffen Berger, 1 stick unsalted butter, 1 cup heavy cream, and more.

Yes, "Molten" Flourless Chocolate Cupcakes 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.

That's it — enjoy your meal!

"Molten" Flourless Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions