Flourless Dark Chocolate Pistachio Cupcakes

Flourless Dark Chocolate Pistachio Cupcakes
Staff Writer
Flourless Dark Chocolate Pistachio Cupcakes

Amie Valpone

Flourless Dark Chocolate Pistachio Cupcakes

I know you're in the mood for a little flourless chocolate cake… And this one's fit to be more of a handheld snack than a slice of cake. So, get your muffin tin ready — we're makin' some cupcakes y'all. Have one tonight — heck, have two tonight, and one tomorrow morning. You'll thank me.

See all cupcake recipes.

Ingredients

  • Cooking spray, for the cupcake tins
  • 10  large eggs
  • 3  Ounces  baking chocolate, such as Green & Black
  • 1/2  Cup  dark chocolate chips
  • 1/4  Teaspoon  sea salt
  • 2/3  Cups  granulated sugar
  • 2  Cups  pistachios, chopped finely
  • 1 1/2  Teaspoon  almond extract
  • 1/2  Cup  sugar
  • 1/4  Cup  almond butter, for serving

Directions

Preheat the oven to 350 degrees. Coat cupcake tins with cooking spray.

Separate the eggs into large bowls; one for egg yolks and one for egg whites. In a small saucepan, melt the baking chocolate and dark chocolate over low heat.

Meanwhile, beat the egg yolks using an electric mixer on medium-high speed until thick, about 7 minutes. Reduce the speed to low, add the sea salt and sugar and mix until the mixture becomes thick and creamy, about 8 minutes. Add the melted chocolate and pistachios and continue to beat with the mixer on low speed.

Add the almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add ¼ cup of the sugar and beat on high speed until soft peaks form, about 5 minutes.

Fold the egg whites into the chocolate mixture. Divide the batter evenly among the cupcake tins. Transfer to the oven and bake until a toothpick inserted in the center of each cupcake comes out clean, about 15-20 minutes.

Remove from the oven and set aside to cool on baking racks. Slice each cupcake in half. Serve warm with a spread of almond butter for a healthy spin on sugary icing.

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
3mg
0%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Magnesium, Mg
3mg
1%
Phosphorus, P
9mg
1%
Sodium, Na
29mg
2%
Water
16g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.