Light as Air Chocolate Cupcakes

I make these cupcakes for a friend who has Celiac Disease and cannot tolerate anything made with wheat. Since there are only two tablespoons of flour in this recipe, the flour can be easily substituted with a gluten-free flour blend with no change to the texture or the taste of the cupcake.

Light as Air Chocolate Cupcakes
(Makes about 12 cupcakes.)

• 4 ounces unsweetened chocolate, chopped
• 6 tablespoons unsalted butter, at room temperature
• 3 extra-large whole eggs, lightly beaten
• 3 egg whites (from 3 additional extra-large eggs)
• 1/2 cup sugar
• 2 tablespoons all-purpose flour (use a gluten-free flour blend to make wonderful GF cupcakes)
• 1 1/2 cups chocolate whipped cream frosting, recipe follows

Position rack in the middle of an oven and preheat to 350°F. 

Light as Air Chocolate Cupcakes

Line 12 muffin-tin cups with fluted paper cup liners.

Melt the chocolate and butter in a in a double boiler. Stir until melted and smooth. Let cool for five minutes and stir in the three whole eggs, sugar and flour.

Meanwhile, place the three egg whites in a separate bowl. Using an electric mixer, beat on high speed until stiff and glossy but not dry. Using a rubber spatula, fold the egg whites into the chocolate mixture. Spoon into the muffin cups, filling each cup two-thirds full.

Bake until the tops look dry, 12-14 minutes. Transfer to a wire rack to cool completely before icing. Top each cupcake with some of the chocolate whipped cream (the cream can also be piped into the cupcake through the bottom if desired). Serve immediately or chill for up to four hours.

Chocolate Whipped Cream Frosting
(Makes about 4 cups.)

• 2 cups heavy cream, chilled
• 1 cup confectioner’s sugar, sifted before measuring
• 1/2 cup unsweetened cocoa, sifted before measuring

Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it just starts to thicken. Add the sifted sugar and sifted cocoa and continue beating until thick enough to hold firm peaks.

Take care not to overbeat or the cream will turn to butter. Refrigerate until ready to use, but not more than four hours.