Chocolate Cupcakes!

Today, I was tipped off to this recipe by Josh and MP (thanks!). In my normal, impulsive ways, I had to try the recipe immediately. It was so yummy. Kind of like a mix between a brownie and a chocolate molten lava cake. I love when I find a sweets recipe that is NATURALLY gluten free. My reasons are three fold (that was for all you Friends' buffs). 1). It makes me feel "normal" that I can make a regular recipe with no tweaking. 2). I don't have to use gluten free flours to substitute, which always makes things taste a little different. 3). It is an easy recipe that can be enjoyed by ALL... those with allergies and those without. Keep it on file in case you have a gluten free guest. They'll love that you were able to make it without having to go out of your way to buy "special" ingredients. It can also be made dairy free if needed. So sorry if you have an egg allergy... this recipe is not for you! Picture and recipe from Martha Stewart.

CHOCOLATE FLOUR LESS CUPCAKES

6 tablespoons (3/4 stick) unsalted butter (I use Earth Balance as a dairy substitute)
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar

Directions
Preheat oven to 275 degrees. Line standard muffin tins with paper liners, or just spray really well. 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.
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 over beat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
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. You won't be disappointed!