Flourless Chocolate Cupcakes with Ice Cream

Flourless Chocolate Cupcakes with Ice Cream

6 tbsp. (3/4 stick) unsalted butter
1 1/2 cups semisweet chocolate chips
6 large eggs, separated, room temperature
1/2 cup sugar
Vanilla ice cream, for serving

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. 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 overbeat). Whisk 1/4 of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
Divide batter evenly amont lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wore 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.

Makes 22 cupcakes

(Boosted from MS's Cupcake book)