Flourless Chocolate Cupcakes


Makes:  12 Cupcakes



170g butter

200g dark chocolate, chopped

4 eggs, separated

190g caster sugar

150g FreshLife Ground Almonds

2 tbsp caster sugar, extra


  • Preheat oven to 180°C and line a 12-hole muffin pan with paper cases.

  • Melt chocolate and butter. Add egg yolks, sugar and FreshLife Ground Almonds. Mix well.

  • Whip egg whites until soft peaks form. Sprinkle over the extra sugar. Continue to whip until firm peaks form. Fold egg whites into chocolate mixture until just combined.

  • Divide mixture between muffin pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from pan. Place on wire rack to cool.