Flourless Chocolate Cupcakes


  • 170g butter
  • 200g dark chocolate, chopped
  • 4 eggs, separated
  • 190g caster sugar
  • 150g Freshlife Australian Almond Meal
  • 2 tbsp caster sugar, extra


  1. Preheat oven to 180°C and line a 12-hole muffin pan with paper cases.
  2. Melt chocolate and butter. Add egg yolks, sugar and Freshlife Australian Almond Meal. Mix well.
  3. 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.
  4. 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.

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