Flourless Chocolate Cupcakes

Flourless chocolate cake is decadent and delicious - and pretty darn easy to make! In cupcake form, they're perfect for parties, work/school lunches, or snacks, and are pretty cute. You could frost them, but on their own they're pretty wonderful, and since they're flourless, they're also gluten-free!

Software:

• 4 ounces bittersweet chocolate
• 1/2 cup butter (one stick)
• 3/4 cup white sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder (dark chocolate cocoa powder used here)
• pinch of salt (optional but suggested)
• 1/4 teaspoon vanilla extract (optional but suggested - you can also add some coffee and/or chocolate extract to make them extra yummy)

Hardware:

• large microwave safe mixing bowl
• wire whisk, spoon, or spatula
• muffin tins
• cupcake/muffin papers (cups)
• spoon or small scoop

1. Preheat oven to 375 degrees F
2. Break up chocolate into medium/small chunks and place in bowl with butter
3. Microwave for 45 seconds, stir, and microwave an additional 30 seconds (if you don't have a microwave, you can melt the butter and chocolate in a glass bowl over a pot of water on the stove - a bain marie or double boiler)
4. Add the sugar and cocoa powder and stir until combined
5. Add the eggs and stir
6. Add the salt and vanilla extract (if using) and stir
7. Place cupcake papers in the muffin tins
8. Fill about a half of the way full of batter
9. Bake approximately 14 minutes or until bubbly and slightly set-up
10. Allow to cool about 10 minutes
11. Serve with ice cream, whipped cream, or on their own! (A few topping ideas are shown below, if you're into that sort of thing)