Flourless Chocolate Cupcakes w/Marshmallow Meringue Frosting

April 13, 2011

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Passover is next week and I need to mix up my dessert menu.  I always make a flourless chocolate cake, I have made some bad carrot desserts, and an ice cream pie usually works.  This year I will be making a big batch of macaroons and flourless chocolate cupcakes with meringue frosting.

I had planned on making these cupcakes with Nigella’s royal icing frosting.  That was the original plan. Then, I was reading my friend, Elaine’s blog and she had a chocolate dessert with this marshmallow meringue frosting.  I immediately changed my plan and made this frosting. It is rare that I make a completely new recipe, for a crowd, without testing it first.  I enlisted Levi to help in the kitchen and he was a perfect little helper.  He especially liked the kitchen torch!

After torching the last cupcake, I started to think about whom to give this “test” batch to.  Eli’s friend, J, had ankle surgery the day before(soccer accident).  Who better to receive a batch of cupcakes than her? Due to the medication, she said she hadn’t eaten anything in 2 days and that this was the first “real” food that she ingested since the surgery.  I don’t know if this qualifies as “real” food, but none the less, it is food that we all seem to enjoy.

Not only are these going to be perfect for my Passover Seder buffet, but these would be good anytime of the year(with or without the frosting).

Flourless Chocolate Cupcakes
adapted from here
yield: 40 mini cupcakes

6 tablespoons (3/4 stick) unsalted butter, cut into cubes
8 ounces bittersweet chocolate coarsely chopped
6 large eggs separated, room temperature
1/2 cup sugar

• preheat oven to 275 degrees.
• line mini muffin tins with paper liners.
• in a glass bowl set over simmering water, melt the butter and the bittersweet chocolate. remove from heat, let cool 5 minutes
• add the egg yolks
• using an electric mixer with the whisk attached, beat egg whites until soft peaks.  add sugar, 1 tablespoon at a time until stiff peaks form.  they are ready when the they appear glossy.
• add a cup of the whipped egg whites to the chocolate mixture and fold gently.  when fully mixed, add entire mixture to remaining egg whites.  fold mixture.
• using a 2 tablespoon ice cream scooper, fill paper cups 3/4 full.
• bake 14-18 minutes, rotating pans halfway through baking time (front to back and lower to upper shelf).
• let cool completely and then apply frosting.

Marshmallow Meringue Frosting
adapted from here
yield: 3 cups

4 egg whites
1 cup sugar
a large pinch of cream of tartar

•  combine egg whites, sugar, and cream of tartar in the bowl of your electric mixer.
• place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warmed to 145 degrees F(8-12 minutes).
• remove from heat and attach bowl to your electric mixer.  using the whisk attachment, beat on low speed.  when foamy, turn up to high speed and beat until stiff, glossy peaks form (8-10 minutes).
• pipe frosting on to cooled cupcakes.
• using a torch, slightly burn the meringue(optional).
• these cupcakes are best eaten the day they are made.

More Flourless Chocolate Desserts:
Chipotle Flourless Chocolate Cake – Amandeleine
Flourless Chocolate Cake + Endless Possibilities – Cannelle et Vanille
Queen Mother’s Cake – Saveur
Nana Jose’s Chocolate Pecan Cake – NY Times





{ 34 comments… read them below or add one }

1 linda April 13, 2011 at 2:18 pm

what a great passover recipe! love it & the frosting… & thanks for the link to your friend elaine’s blog…looks like a lovely site!


2 Susan April 14, 2011 at 1:36 pm

Hi Linda – I have learned so much from Elaine! She inspires me.


3 David May 12, 2012 at 4:07 am

That kid is really enjoying it. I can see my kids trying it.
This is truly an inspiration. Now I need to get to the kitchen.


4 marla {family fresh cooking} April 13, 2011 at 2:30 pm

Love this post Susan! Great looking cupcakes. The pics of your son are precious.


5 Amanda April 13, 2011 at 2:43 pm

LOVELOVELOVE these!!! Your images are just amazing… and the combination with the marshmallow meringue… just brilliant!


6 Kim April 13, 2011 at 4:48 pm

These cupcakes are perfect. I’m not a fan of buttercream, so I really enjoy cupcakes like these! Plus, they are chocolate cupcakes, what more can I say????


7 Susan April 14, 2011 at 1:37 pm

I like most frostings except a true “whipped cream” frosting. Does nothing for me! If you make these, let me know how you like them


8 Allison [Haute Box] April 13, 2011 at 6:28 pm

Oh my! These look amazing. I especially love the lil torched tops. Yum!


9 Adrienne April 13, 2011 at 7:52 pm

Oh, my! You always seem to bake up things that exceed my imagination and make my tummy rumble 🙂


10 Susan April 14, 2011 at 1:37 pm

the torch is key! x


11 Zahavah April 13, 2011 at 9:22 pm

What a great way to come up with a new and fun passover dessert. Chag sameach!


12 Susan April 14, 2011 at 1:38 pm

Passover can be somewhat challenging. I try and get creative and come up with new ways to enjoy or food without our wheat!


13 Esi April 14, 2011 at 7:48 am

These look so perfect.


14 Sprinkled With Flour April 14, 2011 at 1:25 pm

I love your perfectly peaked marshmallow frosting, it’s so pretty!


15 Nancy@acommunaltable April 17, 2011 at 9:31 am

These cupcakes are just too cute – and the photos of your son? Priceless!!!


16 Cali May 30, 2011 at 3:54 pm

I’m fairly new to baking so sorry if this seems like a weird question.
But, I was wondering you separate the eggs when you add the yolks into the batter?


17 Susan May 30, 2011 at 3:59 pm

Hi Cali, in this particular recipe, yes you separate the eggs. Due to this being a flourless recipe, the whipped egg whites create the volume. The egg yolks are added to the melted chocolate and then the whites are whipped in a completely different bowl. Let me know if you have any more questions and good luck!


18 Cali May 30, 2011 at 4:06 pm

That makes sense! Thanks for the quick reply. I’m definitely going to make these this summer.


19 Helen August 23, 2011 at 7:03 am

Could you tell me in ounces what the quantity of butter and sugar needed is? I never understand what it means when it says half a cup or 3/4 stick….\
Thanks so much! I want to try this recipe this weekend, for my friend who can’t eat gluten


20 Susan August 23, 2011 at 7:25 am

Hi Helen, a stick of butter is 8 tablespoons or 4 ounces. So, 3/4 of a stick would be 3 ounces. As for the sugar, a half a cup of white sugar is about 3.5 ounces. If you are ever in doubt, there are some great websites that convert ounces to grams, cups to ounces, etc. This one is just okay (http://is.gd/I6TDED) and a lot of times I turn to some of my books that have conversion charts. Rose Levy Bernbaums Christmas Cookie book has really great charts. Do you have a kitchen scale? If not, I would highly suggest getting one. That is one kitchen tool I could not live without! I hope this helps.


21 Helen August 23, 2011 at 7:39 am

Yes I have a scale! I bake a lot but all my recipe books are in ounces rather than cups or sticks! And I’ve never tried flourless cakes before. Thanks for the quick reply. I will do a practice run for the weekend tomorrow 🙂


22 Susan August 23, 2011 at 7:40 am

Helen – these are effortelss. You are going to love them. Cannot wait to hear about the outcome!


23 Helen August 24, 2011 at 4:34 pm

Hi Susan – I did a trial run of these last night and although they tasted great in the end, I had a few problems! First the oven temperature, I assumed 275 was farenheit and here in Australia we have celsius so I converted which made it 135 celsius (which I thought was a little cool but anyway) I halfed the quantities as it was just a practice run and that made 12 of the standard cupcake cases we have here (I filled them 3/4 full) They ended up taking about 40 mins to cook and they sunk alot when taken out of the oven. they still tasted fantastic but just didnt look too pretty! So i wanted to check the oven temperature and cooking time with you as I thought I may have got something wrong there! Any advice?


24 Susan August 24, 2011 at 6:50 pm

Hi Helen – so sorry you had issues. I did not make mine full size. I made mine somewhere between a mini and a regular size and used these Solo paper cups that I sprayed (http://is.gd/ipswEA). I made them twice and both times I had success. If I were you, I would bump up the heat a bit and check them after a certain time. I am using a 50 old stove that was my parents and I have had it callebrated and I keep a thermometer in the oven to check my temperature. Have you tried that? Also, although your weather is somewhat similar to mine, temperature outside can vary. Sometimes cooking the egg whites can be a huge failure (I have failed miserably in the past with this process), so don’t be discouraged. Did you whip your whites to firm peaks? Are you going to try again? I sure hope so and when you do tell me the outcome as I am curious as to why you had issues. Also, the original recipe is from MS Living (the link is above) you may want to check it out. Keep me posted! Suz


25 Jabari Taylor January 1, 2012 at 10:17 pm

Wow these look great! I’m trying to get into piping and I really like your technique in these. What piping tip did you use and what was ur technique?


26 Susan January 1, 2012 at 10:21 pm

Hi Jabari! I am so horrible and wrtting down what tip I use, usually I eyeball it. I would guess to say that I used approx. a 1/4″ opening(I vowed to get to know my tips in 2012) and I simply went in a spiral circle – starting on the outer edge and working my way inward. I hope that helps!


27 Alison @ Ingredients, Inc. March 24, 2012 at 5:04 am

fabulous! I am going to feature there on a weekend inspiration post today!


28 Susan March 24, 2012 at 7:46 am

Thanks, Alison! I just saw that great post. So glad you got to get away for a bit – always helps replenish the spirit!


29 Ruby June 11, 2012 at 4:30 am

Thank you so much for putting this up!
I used to have a recipe just like this and I haven’t been able to find another one anywhere 🙂


30 Kriste September 17, 2012 at 11:58 am


I like to know how much butter and chocolate for gramms each, please.


31 Susan September 17, 2012 at 8:55 pm

Hi Kriste – there are conversion sites that you can google. If you google “convert ounces to grams” you will be able to get your answer. Good Luck!


32 Hi, March 22, 2013 at 10:36 am


I am thinking of making your recipe for passover this week. Have you ever tried to make it as a full cake rather than cupcakes? If so, what size pan and how long does it bake for?




33 Susan March 22, 2013 at 9:49 pm

Hi Allison! Ya know, I have never made this as a cake. I would love to test it to see if it could be a cake. But I would be hesitant to do so, especially for a holiday such as Passover. If you do decide to challenge yourself, I would so love to hear how it comes out!!


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