Flourless (Gluten-Free) Chocolate Cupcakes

I needed to make a gluten-free treat for my visiting teachee and stumbled across this delightfully simple recipe. I forgot to take a picture, but I made these in small heart-shaped pans. To serve them, I drizzled homemade caramel sauce over a plate, then put the chocolate cake on top. They turned out both gorgeous and delicious. (**Note: This recipe is for a full batch of caramel sauce, which is much more than you need for these cakes. I also use this sauce on apple crisp and brown sugar cake -- and of course it's great on ice cream, too!)

You Will Need:

• large microwave safe mixing bowl
• wire whisk, spoon, or spatula
• muffin tins and paper liners (or other small baking pans)
• spoon or small scoop 
• 2-quart saucepan

Ingredients:

• 4 ounces bittersweet chocolate
• 1/2 cup butter (one stick)
• 3/4 cup granulated (white) sugar 
• 1/2 cup unsweetened cocoa powder 
• 3 large eggs
•  1 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon light corn syrup
•  1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees F  Break up chocolate into medium/small chunks and place in bowl with 1/2 cup butter Microwave for 45 seconds, stir, and microwave an additional 30 seconds Add the granulated sugar and cocoa powder and stir until combined Add the eggs and stir Place cupcake papers in the muffin tins Fill about a half of the way full of batter Bake approximately 14 minutes or until bubbly and slightly set-up Allow to cool about 10 minutes  Meanwhile, in saucepan, heat 1 cup butter, brown sugar, milk and corn syrup to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.