Molten Flourless Chocolate Cupcakes - Michael Chiarello Recipe

Name: Molten Flourless Chocolate Cupcakes - Michael Chiarello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsweetened cocoa powder; 1/2 cup unsalted butter; 1 cup heavy cream; 8 ounces bitter-sweet chocolate, preferably Scharffen Berger; 4 large eggs, room temperature; 1 1/3 cups sugar; 1/2 cup mayonnaise; 1/2 cup cornstarch; 1/2 teaspoon cinnamon; 1/2 teaspoon finely ground sea salt, preferably gray salt; powdered sugar, for dusting

Servings: persons

1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 cup heavy cream
8 ounces bitter-sweet chocolate, preferably Scharffen Berger
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon finely ground sea salt, preferably gray salt
powdered sugar, for dusting

1
Preheat the oven to 300 degree F.
2
Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
3
Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
4
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

1398

kcal

Calories

Fat

122

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 11 ingredients. The key ingredients include: 1/4 cup unsweetened cocoa powder, 1/2 cup unsalted butter, 1 cup heavy cream, 8 ounces bitter-sweet chocolate, preferably Scharffen Berger, and more.

Yes, Molten Flourless Chocolate Cupcakes - Michael Chiarello 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.

Molten Flourless Chocolate Cupcakes - Michael Chiarello

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