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Flourless Chocolate Cupcakes

  • Cook Time: 15 - 20 minutes
  • Servings: 12
  • Course: Dessert

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  • 4 (1 oz. each) squares semisweet chocolate
  • 1/2 cup butter
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Whipped Cream
  • Strawberries, sliced


Step 1

PREHEAT oven to 350°F. Place Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans or on a cookie sheet; set aside.

Step 2

PLACE semisweet chocolate and butter in a microwave-safe bowl. Using 50% power and stirring once, microwave 1 ½ to 2 minutes or until melted. Stir to blend.

Step 3

BEAT eggs with electric mixer in medium bowl until light yellow, about 30 seconds to 1 minute. Add sugar, cocoa powder and vanilla extract. Beat until blended, about 1 minute.

Step 4

ADD melted chocolate and butter to egg mixture. Beat until blended, about 30 seconds. Spoon batter into baking cups, filling about 2/3 full.

Step 5

BAKE 15 to 18 minutes or just until set. Cool in pan 5 minutes. Tops may crack and sink slightly in center. Makes 12 cupcakes.

Step 6

PIPE whipped cream on top of cupcakes.

Step 7

TOP with sliced strawberries

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