Bulletproof Cupcakes
--12 ounces 85% or darker chocolate, chopped or chips
--3/4 cup grass-fed unsalted butter, at room temperature
--Tiny pinch sea salt
--6 eggs at room temperature, separated
--2+ teaspoons vanilla extract or 1 teaspoon ground vanilla
--1 teaspoon cocoa powder (or very finely ground coffee beans)
--1 tablespoon sweet rice flour (omit if you can’t find it and do NOT use normal rice flour, which is gritty
Preheat the oven to 350°F.
Line 18 muffin tin cups with paper liners. If you’d like to make a dozen, reduce the recipe by 1/3. If you’d like to make two dozen, increase the recipe by 1/3. Powder the erythritol and/or xylitol in a blender. Make sure to pulse it so friction doesn’t melt the xylitol into a sticky mess! Set aside. Melt the chocolate and butter in a heavy, medium saucepan over low heat, stirring constantly, until smooth. Remove from the heat and stir often as it cools a little. Set aside. Mix 6 tablespoons of the powdered xylitol/erythritol, salt, and 6 egg yolks and beat on medium to high speed for about 3 minutes until you get something very thick and pale. Using a spatula, fold the egg-xylitol blend into the still-warm chocolate and add the vanilla, cocoa powder or coffee, and flour. Use a separate bowl to beat the egg whites on high speed until soft peaks form. Then slowly add the remaining 6 tablespoons of xylitol/erythritol and beat until medium-firm peaks form. Fold the egg whites into the chocolate-egg yolk mixture little by little, in 3 or 4 batches.
Fill the cupcake liners ¾ full and bake for 11 more minutes. Use a wire rack to let them cool completely. If you want to make a frosting, use the sweetener of your choice mixed with grass-fed butter, cocoa powder, and vanilla.