Gluten Free Cupcakes

By sexyswamprat

  • 12 oz. semisweet chocolate morsels (1 1/3 cups), Nestle*

  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

  • 6 large eggs, separated

  • 1/2 cup sugar, divided

  • 2 tsp. gluten-free vanilla extract*

  • Sweetened whipped cream

  • Mini chocolate chips, Nestle*

  • *For gluten-free vanilla extract, call Wilton Industries at 800-794-5866. Nestle morsels are gluten-free.

  • )

  1. Heat oven to 350 deg. F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray. Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat. Cool to lukewarm.

  2. In large bowl, with electric mixer on high, mix egg yolks and 1/4 c. sugar until very thick and pale, about 3 minutes. Fold in chocolate mixture and vanilla. Using clean, dry beaters, beat egg whites and remaining 1/4 c. sugar in bowl until stiff but not dry, about 2 minutes. Fold egg-white mixture into chocolate mixture until combined. Divide batter among baking liners.

  3. Bake 28-30 minutes. Cool completely. Serve with dollop of sweetened whipped cream and chips.

Nutritional Facts

Serving size
1 cupcake This recipe is Gluten Free
for people with celiac
18 cupcakes
250 Calories
8g Protein
25g Carbohydrate
16g Fat (approximate)

desserts dessert

3 replies

Off Insulin
Off Insulin 2010-12-08 19:09:41 -0600 Report

for celiac but not diabetic? Semisweet morsels, 1/2 c sugar, sweetened whipped cream, mini chocolate chips?? I DO find it hard to reconcile the two diseases. Gluten free usually means rice, potato or other carbohydrate. Substitute stevia or truvia for sugar - not those readily available chemicals.