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
Cook
Total
 
Gluten-Free, Grain-Free and Dairy-Free
Author:
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.
Nutrition Information
Serving size: 1 cupcake Calories: 174 Fat: 10.0g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 17.3g Sugar: 13.9g Sodium: 126.6mg Fiber: 1.6g Protein: 5.2g Cholesterol: 187mg

 

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38 comments

    1. 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!

    1. 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

  1. 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.

    1. 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!

          1. Hi Margaret,
            Happy to help! You can use vanilla extract. I would also use either peanut butter or sunflower seed butter. Can you have that?

  2. Pingback: Flourless Dark Chocolate Pistachio Cupcakes — Cupcake Pictures
    1. 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.

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