Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache (Clean)




Souffléd stuff is awesome – except for souffléd omelets. Don’t try souffléd omelets (I speak from experience). Souffléd cupcakes though? YES. You need these in your life.




And not just any souffléd cupcake, but one with a salted chocolate ganache.



Okay – so why are souffléd foods so incredible? Because they’re fluffy as hell, but not in an angel cupcake way. I mean that they’re just so delicate and light, especially since they’re flourless. Then, you’ve got this gorgeous chocolate ganache that, if chilled, will set into this glossy layer. Or, you could just eat them straight away and let the chocolate do this:



*Insert heart-eyes emoji here*



Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache

Adapted from The Iron You


For the cupcakes

  • 1 1/2 (21g) tablespoons coconut oil
  • 85g 70% dark chocolate, chopped
  • 3 large eggs, separated
  • 1/2 cup (75g) coconut sugar, divided
  • 1 tablespoon instant espresso powder*
  • Pinch of sea salt
  • 1/2 tablespoon pure vanilla extract

For the ganache

  • 1/2 cup (120ml) milk of choice
  • 1/2 (7g) tablespoon coconut oil
  • 100g dark chocolate, roughly chopped
  • Fleur de sel or fine sea salt

*The espresso powder gives the cupcakes a stronger, more mocha flavor. You can replace this with cocoa powder as well


  1. For the cupcakes, preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. Combine the coconut oil and dark chocolate in a bowl over a pot of simmering water and still until the chocolate has completely melted**
  3. In a separate bowl, beat together the egg yolks and 1/4 cup of coconut sugar until thick and the sugar has dissolved. Add the espresso powder and salt and beat for another minute. Add the vanilla extract and melted chocolate mixture and beat for another minute.
  4. In another large bowl, beat the egg whites and a pinch of salt at medium-high speed until foamy. Add in the remaining 1/4 cup of the sugar and beat at high speed until stiff peaks form (about 5 minutes)
  5. Use a spatula or a whisk to gently fold the egg whites into the chocolate mixture in 3 batches
  6. Pour the mixture into a lined muffin tin and bake for 20 minutes. Allow to cool
  7. For the ganache, put the chopped chocolate into a bowl. Bring the milk and coconut oil to a boil in a small saucepan and pour over the chopped chocolate. Let the chocolate sit for a few minutes before stirring together until smooth. Let cool for at least 15 minutes
  8. While the ganache is still warm, spoon it over the top of each cupcake and sprinkle with sea salt

**You can also do this step in the microwave, heating it at 20-second intervals and stirring at each interval until melted


4 thoughts on “Flourless Souffléd Chocolate Cupcakes with Salted Chocolate Ganache (Clean)

  1. Pingback: 17 Flourless Desserts More Satisfying Than A Boyfriend | Delicious Food - Recipes | Ideas | Cool Stuff

  2. Pingback: 24 Recipes with Coconut Oil - Wendy Polisi

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