Mini Flourless Chocolate Cakes with Buttercream Frosting

Preheat oven to 350F.

Melt the chocolate and the butter together over very low heat.

While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose its air.

Pour batter into (18) muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.

While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk, extract and food coloring (optional).

Continue beating on high until the frosting is thick and light.

Pile frosting into a plastic bag or pastry bag with a star tip and frost cupcakes. Douse with rainbow sprinkles. Enjoy!