I don’t think these should really even be considered cupcakes – they’re just astonishingly rich. Which is awesome. But I think they probably work better as individually-sized flourless chocolate cakes. I imagine they would rock with some raspberry sauce drizzled on top. I found the recipe here. I bought all of the ingredients for the accompanying frosting, but I can’t imagine the sugar shock the combo of these things and frosting would induce. They’re pretty easy to make, but there’s a lot of waiting and you have to make sure you have room available in the fridge.
1/2 c water
1/4 t salt
3/4 c white sugar
18 ozs bittersweet chocolate, chopped into pieces (I used 5 100g bars of 85% cocoa content chocolate)
1 c unsalted butter, room temperature
3 egg whites, whipped to stiff peaks
Heat oven to 300° F/150° C. In a small saucepan over medium heat, combine water, salt and sugar until everything is dissolved and set aside. Melt the chocolate and pour it into the bowl of an electric mixer. Cut the butter into pieces and mix it into the chocolate one piece at a time. Next, beat in the hot sugar water. Finally, beat in the eggs one at a time. Gently fold in egg whites until just combined. Pour batter into lined cupcake tin (it must be lined – these will not come out without cupcake papers), filling cups about 3/4 full. Place cupcake tin in a larger pan and fill the larger pan halfway with boiling water. Bake cupcakes in their bath for 30 minutes. Remove from oven (centers will look wet) and let them rest for about 15-20 minutes, then put the cupcake tin in the fridge. Don’t remove cupcakes from the tin until they’re cold – otherwise they may lose their shape.