Prepare to be transported to chocolate heaven with these irresistible flourless chocolate peppermint cupcakes that are not just a treat for your taste buds, but a culinary masterpiece that defies traditional baking expectations! Imagine rich, velvety chocolate infused with a cool peppermint twist, creating a dessert so divine it will make your guests wonder how something this delicious can be so simple to create. Whether you're gluten-intolerant or just looking for an extraordinary dessert experience, these cupcakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add chocolate chips and butter to the bowl, stirring gently until completely melted and smooth.
- Remove the chocolate mixture from heat and let it cool slightly for 2-3 minutes. Whisk in the granulated sugar until well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the eggs are fully integrated into the chocolate mixture.
- Sift cocoa powder and salt into the wet ingredients. Gently fold until the dry ingredients are completely combined and no streaks remain.
- Stir in the peppermint extract, mixing until the flavor is evenly distributed throughout the batter.
- Carefully divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with whipped cream and crushed peppermint candies before serving.
Tips
- Use high-quality chocolate chips for the most intense flavor profile.
- When melting chocolate, ensure no water touches the chocolate to prevent seizing.
- Don't overmix the batter - gently fold ingredients to maintain a light texture.
- Use room temperature eggs for better incorporation and smoother batter.
- Check cupcakes early - they can quickly go from perfectly moist to overdone.
- Let cupcakes cool completely before adding optional toppings.
- For an extra festive touch, crush candy canes for a beautiful garnish.
- Store in an airtight container at room temperature for up to 3 days.
- For best flavor, let cupcakes sit for 30 minutes after cooling to allow peppermint extract to fully develop.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
