Mini Flourless Chocolate Cakes with Buttercream Frosting

makes about 18 mini cakes or two regular sized cakes

6 eggs, room temperature

1/2 cup granulated sugar

10 oz (about 2 cups) semi-sweet chocolate

5 ounces butter

for frosting:

2 sticks butter, softened

2 cups confectioner's sugar

1 T milk

2 tsp vanilla extract

two drops of desired food coloring

Preheat the oven to 350.

Melt the chocolate and the butter together over very low heat.

While that's melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it's air.

Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.

While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk and extract. Continue beating on high until the frosting is thick and light.

For tips on how to frost cupcakes, see here.

Sprinkles are optional, but highly recommended.

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