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Details

• Servings: 18
• Serving Size: 1 cupcake

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Ingredients

• 8 oz bittersweet chocolate, coarsely chopped or 1 1/2 cups semi-sweet chocolate chips
• 6 Tbsp unsalted butter
• 6 large eggs, separated and at room temperature
• 1/4 cup granulated sugar
• 2 Tbsp confectioners' sugar

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Preparation

1. Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.
2. In a microwave-safe bowl, combine chocolate and butter. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.
3. With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.
4. Gently fold the chocolate-egg white mixture into remaining whites.
5. With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.

Nutrition Facts

Calories	134
Total Fat	10g
Sat Fat	6g
Cholesterol	83mg
Sodium	54mg
Total Carbs	9g
Fibers	1g
Proteins	2g