New This Month

Gluten-Free Chocolate Cupcakes


In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.

  • Yield: Makes 22

Source: Martha Stewart Cupcakes, June 2009


  • 6 tablespoons (3/4 stick) unsalted butter
  • 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
  • 6 large eggs, separated, room temperature
  • 1/2 cup sugar
  • Ice cream, for serving (optional)


  1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

  2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Reviews Add a comment

  • Hizuki
    24 APR, 2015
    Must the eggs be room temperature???
  • MissyK bakes
    2 MAR, 2014
    I loved this recipe! Turned out like the pictures. Almost feels like a chocolate mousse in the center. Was delish! Just way too much for two people. Thank you Martha!
  • Ally Young
    3 OCT, 2012
    Hey! I think I may have done something wrong. i followed the instructions to a T and I ended up with gooey cupcakes. Not at all crispy like in the picture? Can anyone tell me what I did wrong?
  • Kelli Zahn
    23 JUN, 2012
    not sure where the "vague directions" comment is coming from..... super, SUPER easy receipe with simple, SIMPLE directions! Great cupcakes!! used a german chocolate gooeiness filing :)
  • lefactor
    1 JAN, 2012
    These were great and really easy to make! But read the recipe first before you start!
  • lefactor
    25 DEC, 2010
    You must read the recipe all the way through before you start baking because it is slightly unclear about the egg whites and the sugar, what you add to what. I bake a lot and this recipe is very vague in the directions. Not thrilled Martha
  • kayuhlee
    8 AUG, 2010
    YAY! I just barely made these with a couple friends and they were a total hit. They are fun to eat and fun to make. Turned out exactly like the picture too. We also made a chocolate ganache from my Martha Stewart book that made a perfect topper! I'd say perfect portions for any fun little party food.
  • lalalalindsey
    23 JUL, 2010
    I recently made these, and they turned out just like the picture! They were an instant fav- the ice cream on top is a great idea, too. I was careful to just barely fold in the chocolate, so as not to deflate the egg mixture. Also, we filled our tins pretty full... that may have helped.
  • myla08
    19 MAY, 2010
    These cupcakes would be great at Passover! There are many recipes for flourless cakes, but haven't found many for cupcakes, which both kids and adults love. Offering a selection of toppings might be fun to try -even if the plain cupcakes aren't too pretty. Most people would be happy not to have the cupcake dry and sunken. Either way is fine!.
  • krusello
    4 MAY, 2010
    I have tried these cupcakes twice.. They taste good but they do not sink and crack like the photo. What is the trick to getting that crust?