For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog.

Gluten-Free, Grain-Free and Dairy-Free.

Flour-Less Birthday Chocolate Cupcakes (Gluten-Free)Ingredients:

  • 10 large eggs
  • 3 oz. baking chocolate such as Green & Black
  • ½ cup dark chocolate chips
  • ¼ tsp. sea salt
  • 2/3 cup sugar
  • 2 cups cashews, finely chopped
  • 1 ½ tsp. almond extract
  • ½ cup sugar
  • ¼ cup cashew butter, for serving

Instructions:

  • Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray.
  • Separate eggs into large small bowls; one for egg yolks and one for egg whites.
  • In a small saucepan, melt baking chocolate and dark chocolate.
  • Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. 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 cashews; continue to beat with mixer on low speed.
  • Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add 1/4 cup sugar; beat on high speed until soft peaks form, approximately 5 minutes.
  • Fold egg whites into the chocolate mixture.
  • 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.
  • Remove from oven; set aside to cool on baking racks.
  • Slice each cupcake in half. Serve warm with a spread of cashew butter for a healthy spin on sugary icing.

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