Flourless Best Chocolate Cupcakes with Whipped Cream

							Flourless Best Chocolate Cupcakes with
Whipped Cream
Cupcakes
¾ stick butter

¼ cup sugar

1.5 chocolate chips

½ cup pureed beets (from canned whole beets)

3 eggs separated



Puree beets in blender until smooth. Melt butter and chocolate in metal bowl set
in a pan of simmering water on low. Stir until melted then remove from heat.
Wait a few minutes, then stir egg whites until holt soft peaks. Gradually add sugar
and beat until mixture is still and glossy. Whisk some of the whites into the
chocolate, and then back into the whites while stirring. Fill cupcakes liners. Bake
at 275 degree for 35 minutes or until inserted toothpick comes out almost clean.



Frosting
1 stick butter

5 heaping tsp cocoa

1 tbs confectioner's sugar

1 tsp vanilla essence

1/4 cup milk
1/8 cup chambord



In a saucepan, melt butter at low temperature. In a seperate bowl, mix cocoa and
sugar. Add melted butter, vanilla, and milk and beat at low speed until mixed. Mix
in Chambord. Frost cupcakes generously and top (or fill) with a dollop of jam.