There are times in life that call for desperate measures: a new pair of jeans, Thai take-out, or a (large) glass of wine.
I like to think that’s just what it means to be a girl, right? We like wine, chocolate, girlfriends and sappy movies. We love new shoes, fresh haircuts and fuzzy little animals.
The little treats you see before you today have absolutely nothing to do with the holidays, other than the fact that sometimes winter calls for extra special treats to make us happy when the sun is hiding for days on end.
They are also definitely not cupcakes.
No, they aren’t.
Rather, they are mini flourless chocolate cakes with buttercream frosting and sprinkles.
They’re not as pretty as cupcakes, and kinda slouch in the middle. However, they’re as rich as they come, have a fudge-like consistency and will, without a doubt, make any day a better one. Guaranteed.
To be perfectly honest (and rather awkward), I made these yesterday because I had cramps.
Yep, you heard me. C-R-A-M-P-S.
Sometimes being a girl hurts. That’s why God made chocolate.
So, I dusted off a tried-but-true recipe and got to it. I have a feeling people are intimidated by flourless chocolate cake, but they really shouldn’t be. I mean, how many ingredients do you see below?
I rest my case.
And don’t let the number of eggs scare you! This recipe makes a lot of mini cakes. You could easily cut the recipe in half so you wouldn’t have to stare at half a dozen eggs, though I secretly like to.
Because flourless chocolate cakes don’t use any leavener at all (baking powder/baking soda), they rely solely on beating the heck out of eggs and sugar to give the cake it’s oomph!
Then, all you do is pour the melted chocolate and butter into the beaten eggs and sugar and you’re golden!
You can so do this.
Someone help me. I would gladly gain five pounds for these.
Mini Flourless Chocolate Cakes with Buttercream Frosting
makes about 18 mini cakes or two regular sized cakes
6 eggs, room temperature
1/2 cup granulated sugar
10 oz (about 2 cups) semi-sweet chocolate
5 ounces butter
2 sticks butter, softened
2 cups confectioner’s sugar
1 T milk
2 tsp vanilla extract
two drops of desired food coloring
Preheat the oven to 350.
Melt the chocolate and the butter together over very low heat.
While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.
Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.
Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.
While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk and extract. Continue beating on high until the frosting is thick and light.
For tips on how to frost cupcakes, see here.
Sprinkles are optional, but highly recommended.