(WJBK) - Sarah Mulholland and Danielle DeBets from Morning Glory Coffee and Pastries joined us in the FOX 2 Cooking School with some tipes on how to frost and pipe cupcakes. Morning Glory Coffee and Pastries is located at 85 Kercheval Avenue in Grosse Pointe Farms. You can get more information on them at www.morningglorygrossepointe.com.
They also shared their flourless cupcake recipe with us, which you can find below.
CHOCOLATE FLOURLESS CAKE
12 ounces semi sweet chocolate chips
1 cup (2 sticks), cut into chunks
1 1/4 cup sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1 teaspoon flavored liquor or flavoring
1.Preheat oven to 350°F. Spray a 9-inch spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
2. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
4. Chill cake, uncovered, for 30 to 60 minutes before serving and top with whatever- whip cream, strawberries, raspberries chocolate sauce or caramel sauce!