Choco-Pama Flourless Cupcakes

Choco-Pama Flourless Cupcakes

4 ounces bittersweet chocolate (I used a Ghirardelli bittersweet bar)
1 stick unsalted butter
3 large eggs
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
2 tablespoons Pama pomegranate liqueur

For the glaze(optional)

1 cup confectioner's (powdered) sugar
2 tablespoons Pama liqueur
1 tbsp hot water

Preheat oven to 350 degrees

Break the chocolate bar into pieces in a microwave-proof bowl and add the stick of butter. No need for a double boiler. Just melt in microwave on high for 1 minute. Remove from microwave and stir until any chunks are melted and the mixture is smooth.


Once smooth, then stir in the sugar until it is incorporated in the chocolate mixture, then stir in the three eggs, 1/2 cup cocoa and two tablespoons of Pama Liqueur until all ingredients are incorporated well.

Put cupcake papers in a 12-cup muffin pan and spray the papers with Baker's Secret to keep from sticking (Isn't that so much easier than greasing and flouring?)



Spoon the batter evenly into the cupcake papers, filling about 1/2 full. I am not telling you to lick the spoon, but believe me you will want to!









Put in the oven and bake for about 15 minutes or until the cupcake rise and the top looks a bit cracked.


Combine the glaze ingredients , remove from the cupcake paper and spoon the glaze over top. And then.... just collect the kudos!!