Back to Readers' Favorite Recipes Gluten Free Cupcakes


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*

*For gluten-free vanilla extract, call Wilton Industries at 800-794-5866. Nestle morsels are gluten-free.


Heat oven to 350 deg. 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.

In large bowl, with electric mixer on high, mix egg yolks and 1/4 c. 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 c. 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.

Bake 28-30 minutes. Cool completely. Serve with dollop of sweetened whipped cream and chips.

Nutritional Information

Serving size: 1 cupcake Gluten Free This recipe is Gluten Free
for people with celiac
Yield: 18 cupcakes
Exchanges: N/A
Nutrition: 250 Calories, 8g Protein, 25g Carbohydrate, 16g Fat (approximate)

Recipes by Karen Tack and Jacqueline Plant. Copyright © 2001 Gruner + Jahr USA Publishing. Reprinted from PARENTS magazine by permission.

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Last Updated: Monday March 08, 2010 17:23:30
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