Chocolate Delights
Let me preface this by saying that I thought it would be a good idea to try out a recipe that I've never made before at 8pm. Cupcakes! Right? They can't be that intricate. But let me remind you... Bulletproof is all about how the ingredients are prepared. I had my Thanksgiving week all planned out. Monday, I would bake the pie crusts, Tuesday the pumpkin pie, Wednesday I would make the Salmon Crunch Pie, and Thursday morning I'd bake the cupcakes. So, maybe it didn't go quite that way. I baked the pie crusts Monday evening after I got home from work. I finished those quickly and I was already in the kitchen, so I thought I would go ahead and get ahead of the game and start on the cupcakes.
Bulletproof Cupcakes
Yield ~20 cupcakes
3/4 cup a 50/50 mix of erythritol and xylitol
12 oz. 85% dark chocolate bar or chips (I reduced this to about 9 ounces)
1-1/2 sticks grass-fed unsalted butter, room temperature
6 large eggs, room temperature, separated
2 teaspoons mold-free vanilla powder (Bulletproof VanilaMax is recommended, I used this vanilla protein powder)
1 teaspoon cocoa powder (again Bulletproof Upgraded Chocolate Powder is recommended, I used this cocoa powder)
1 tablespoon sweet rice flower
Preheat the oven to 350ËšF and line the muffin tins with cupcake liners.
Place the chocolate chips in a large heat-proof bowl and add butter. Fill a sauce pan with about 2 cups water and bring to a simmer. Place the heat-proof bowl over the sauce pan, so the chocolate can sit on top of the pan but not touch the water. Let the water melt the chocolate and butter completely, stirring occasionally.
Beat together 6 tablespoon of the erythritol/xylitol mix, salt, and egg yolks in a mixer with the paddle attachment. Beat on medium speed until the mixture is thick and pale. Gently fold in the yolk mixture into the melted chocolate. Stir in the vanilla powder, cocoa powder, and rice flower.
In a separate bowl beat the egg whites on medium speed until soft peaks form. (Trust me, this goes much faster if you have a stand mixer. I love my Kitchen Aid for things like this! Slowly beat in the rest of the erythritol/xylitol mix. Increase speed to medium-high and beat until medium peaks form.
Gently fold the meringue egg whites into the chocolate mixture, one-third at a time, until combined. (At this point it was 10:30 and I was running low on steam. I promise it's really not difficult to make, so long as you are prepared for the time commitment!...unlike myself. Thankfully my husband came to my rescue and let me go off to bed as he waited for them to bake.)
Scoop a 1/4 cup batter into each paper liner. Bake for 25 minutes, or until toothpick inserted in the center comes out with a few crumbs. Let cool on wire rack for 5 minutes then remove from pan and let cool completely.
Thanks to the ideology of Bulletproof these are also sugar-free and gluten-free! But trust me, they do not have the flakey consistency of many other gluten free products, nor do they taste "sugar-free". I brought them to the family Thanksgiving and they were enjoyed all around!
Let us know if you try this recipe! Have you tried any other Bulletproof recipes? How did they turn out?
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