Flourless Dark Chocolate Pistachio Cupcakes

Flourless-Dark-Chocolate-Pistachio-Cupcakes15

I know your in the mood for a lil’ Flourless Chocolate Cake…

And this one’s fit to be more of a hand-held snack than a slice o’ cake.

Why? Well, cupcakes are just more fun.

And who doesn’t wanna have a whole lotta fun this summer?

Exactly.

That’s what I thought.

You’ve been looking around for healthy cupcakes all summer, haven’t you?

You’ve prolly had a few that were not so bad- but boy o’ boy let me tell you about these babies- because they’re gunna blow you away.

No flour- no gluten- no dairy- nope, nope, nope.

No biggie.

These bite-sized treats are fun to eat and share at your next summer BBQ or party- heck, you don’t even need a reason to eat these cupcakes- although a celebration would be fun.

But, don’t wait until Labor Day to make these- believe me. You’ll wanna make ‘em tnite.

So, when my fabulous friend, Marian over at Sweetopia asked me to create a tasty cupcake recipe- I couldn’t wait to get busy in my kitchen and whip up a unique spin on a classic flourless chocolate cake but in cupcake form.

And the best part is that Marian created my flourless chocolate cupcake recipe for her blog today, too.  And added a fun icing topping for you to check out.  So fun.

So, head on over to Sweetopia and check out her Back to School out-of-this-world cupcakes (she’s amazing- the talent that goes into her baked goods blows me away with every post she does—I assure you you’ll be gettin’ lots of fun ideas from her).

So, get your muffin tin ready- we’re makin’ some cupcakes y’ all.  Have one night- heck have two tonight and one tomorrow morning. You’ll thank me.

Hehe.

4.0 from 1 reviews
Flourless Dark Chocolate Pistachio Cupcakes
 
Prep time
Cook time
Total time
 
Gluten-Free, Grain-Free and Dairy-Free
Recipe type: Dessert
Serves: 24
Ingredients
  • 10 large eggs
  • 3 oz. baking chocolate such as Green & Black
  • ½ cup dark chocolate chips
  • ¼ tsp. sea salt
  • ⅔ cup sugar
  • 2 cups pistachios, finely chopped
  • 1 ½ tsp. almond extract
  • ¼ cup sugar
  • ¼ cup almond butter, for serving
Instructions
  1. Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray.
  2. Separate eggs into large small bowls; one for egg yolks and one for egg whites.
  3. In a small saucepan, melt baking chocolate and dark chocolate.
  4. Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. Reduce speed to low; add sea salt and ⅔ cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and pistachios; continue to beat with mixer on low speed.
  5. Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add ¼ cup sugar; beat on high speed until soft peaks form, approximately 5 minutes.
  6. Fold egg whites into the chocolate mixture.
  7. Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
  8. Remove from oven; set aside to cool on baking racks.
  9. Slice each cupcake in half. Serve warm with a spread of almond butter for a healthy spin on sugary icing.
Notes
Servings: 24 Serving Size: 1 cupcake Calories: 174 • Cal Fat: 10.0 g • Protein: 5.2 g • Carb: 17.3 g • Fiber: 1.6 g • Sugar: 13.9 g • Sodium: 126.6 mg

 

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36 replies
    • Amie
      Amie says:

      Thanks Nikki; I didn’t try to half the recipe but I’m sure you could do that and make 12- however I’m not 100% certain they will turn out since I haven’t developed the recipe for only 12. Sorry but do let me know how they turn out if you make only 12 and half the recipe.
      Thank you; have a great day!

      Reply
    • Amie
      Amie says:

      Awe; you are too cute. Love you darling and hope you are well. Enjoy your sunny week and hope to chat soon AND hope to meet you soon!!! xo

      Reply
  1. Denise
    Denise says:

    Hi there! I’m visiting your blog because I saw these featured on TomKat Studio. They look scrumptious. Could you tell me: Do you measure the nuts and then chop, or chop then measure? I’m sure the amount will be different depending of the timing of the chopping. Thanks.

    Reply
    • Amie
      Amie says:

      Thanks Jen! They are amazing; I made them twice in the last week and my clients are loving them! Pure sugar is what I used- organic sugar from Whole Foods Market!

      Reply
    • Amie
      Amie says:

      Lynn,
      If you look above in the directions you’ll see where you use the 2/3 cup of sugar then in another step you use the 1/4 cup of sugar. I’ve copied here for you to view. Please let me know if you have any questions. Enjoy! Happy Holidays.
      Reduce speed to low; add sea salt and 2/3 cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and pistachios; continue to beat with mixer on low speed.

      Reply

Trackbacks & Pingbacks

  1. [...] A flourless cupcake recipes may sound weird, but it’s actually useful for people who need to be on a gluten free diet or want a slightly healthier treat. Although they do not come out very pretty, these dark chocolate pistachio cupcakes more than make up for that in taste. Made from eggs, baking chocolate, dark chocolate chips, sea salt, chopped pistachios, almond extract and sugar, these tasty treats don’t even need frosting! (Although you can serve them with a side of almond butter.) Source The Healthy Apple [...]

  2. [...] A flourless cupcake recipes may sound weird, but it’s actually useful for people who need to be on a gluten free diet or want a slightly healthier treat. Although they do not come out very pretty, these dark chocolate pistachio cupcakes more than make up for that in taste. Made from eggs, baking chocolate, dark chocolate chips, sea salt, chopped pistachios, almond extract and sugar, these tasty treats don’t even need frosting! (Although you can serve them with a side of almond butter.) Source The Healthy Apple [...]

  3. [...] don’t even need frosting! (Although you can serve them with a side of almond butter.) Source The Healthy Apple /* [...]

  4. [...] don’t even need frosting! (Although you can serve them with a side of almond butter.) Source The Healthy Apple Share : Pin ItTweet Posted by Miss Cupcake in All Chocolate Cupcakes, Nut Cupcakes and tagged [...]

  5. [...] Baked Goods to Make” board. You can get the recipe over at Amy Valpone’s lovely blog, The Healthy Apple. Amy’s version uses pistachio nuts, but since I somehow had 3 bags of cashew nuts hiding out [...]

  6. [...] Flourless chocolate pistachio cupcakes; perfect on their own for a snack, or garnished with an icing of your choice. And the best part is, the recipe for these cupcakes is flourless, gluten-free and dairy free! {The icing is not, but the great part is that these taste amazing without the icing – I just felt like decorating cupcakes for a back to school theme, and just maaaaybe wanted to tie in the apple theme with what (or who ) I'll be sharing with you. More on that in a bit}. [...]

  7. [...] got a treat for you today! Chocolatey cupcakes with sweet, satisfying, crunchy surprises inside. Flourless chocolate pistachio cupcakes; perfect on their own for a snack, or garnished with an icing of your choice. And the best part [...]

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