Short and sweet, this flourless chocolate cupcake recipe is great for the whole family.
A myasthenia gravis (MG)–friendly dessert that’s great for hosting: flourless chocolate cupcakes. These delicious chocolate cupcakes were submitted by Glenda,* who lives with MG. They’re sweet, lower-effort and soft, which may make them easier to chew.
This recipe is naturally gluten-free and can be made dairy-free with vegan chocolate chips and your favorite plant-based milk. Glenda loves to make these cupcakes for parties; they’re family-friendly, great for sharing and since they’re served cold, she can make them ahead of time (or when she has more energy) and store them in the refrigerator.
I like this recipe because it’s easy to make, and guests love it!
Yields
6 cupcakes
Ingredients
Chocolate Cupcakes
- 4 oz heavy cream or milk
- 4 oz semisweet chocolate, broken into small pieces (or use chips)
- 1 tsp Chinese five spice blend or pumpkin pie spice
- 2 eggs
- Cooking spray, as needed
White Chocolate Sauce
- 2 Tbsp fat-free milk
- ¼ tsp vanilla extract
- ½ cup white chocolate chips
Garnish
A handful of fresh blueberries or strawberries
Tips and Tools: Replace the heavy cream or whole milk with 2% or nonfat milk to reduce the fat and calories.
Flourless Chocolate Cupcakes
Directions
Chocolate Cupcakes
- Preheat the oven to 325°F.
- Coat muffin tin with cooking spray or use silicone muffin liners.
- Over low flame, warm the heavy cream or milk in a heavy-bottom saucepan. Slowly add the chocolate and stir over low heat until melted and combined.
- Remove from heat and whisk in Chinese five spice blend.
- Whisk eggs in a large bowl.
- After the chocolate mixture is slightly cooled, slowly pour it into the whisked eggs. Use a spoon to add a small amount to begin with to temper the eggs so they don’t curdle. Then slowly pour the remaining melted chocolate and cream mixture into the eggs while whisking.
- Pour batter into muffin cups and bake for 15 minutes. Cool before serving.
White Chocolate Sauce
- Heat the milk slightly (90°F) in the microwave, 15 to 30 seconds depending on power level.
- Stir in vanilla and white chocolate chips and mix until smooth.
Serve the cold cupcakes with warm sauce; garnish with fresh blueberries or strawberries.
Please consult your healthcare team on which recipes are best for your dietary needs and whether any modifications would be appropriate. Also consider any allergies or dietary restrictions before making these recipes.
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