Cupcakes for Everyone

Gluten-Free Cupcakes

These melt-in-your-mouth chocolate delights contain no gluten or wheat.

12 oz. semisweet chocolate morsels (1 1/3 cups), Nestle*
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
1/2 cup sugar, divided
2 tsp. gluten-free vanilla extract*
Sweetened whipped cream
Mini chocolate chips, Nestle*

  1. Heat oven to 350°F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray. Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat. Cool to lukewarm.
  2. In large bowl, with electric mixer on high, mix egg yolks and 1/4 cup sugar until very thick and pale, about 3 minutes. Fold in chocolate mixture and vanilla. Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar in bowl until stiff but not dry, about 2 minutes. Fold egg-white mixture into chocolate mixture until combined. Divide batter among baking liners.
  3. Bake 28 to 30 minutes. Cool completely. Serve with dollop of sweetened whipped cream and chips.
  4. *For gluten-free vanilla extract, call Wilton Industries at 800-794-5866. Nestle has confirmed that its chocolate morsels are gluten-free.

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