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Mini chocolate financiers in a cupcake pan

Chocolate Financiers | Chocolate Browned Butter Cakes

This spongy, gooey, lighter-than-air mini cupcakes are the perfect rich chocolate bites. No buttercream needed!
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 48


  • 2 sticks plus 7 Tbsp butter 312 grams
  • 1 1/4 cups almond flour NOT almond meal because it contains the skins, 125 grams
  • 3 1/2 cups powdered sugar 375 grams
  • 1/2 cup cocoa powder 45 grams
  • 1/2 cup plus 1 Tbsp. all purpose gluten free flour or all-purpose flour 90 grams
  • 1/2 tsp salt
  • 9 egg whites (you can purchase egg whites in a carton if you like) 312 grams
  • 1 Tbsp applesauce 33 grams
  • 1 half chopped chocolate bar for topping cakes about 2 oz of chopped chocolate


  • This recipe makes 48 mini cupcakes. By all means cut this recipe in half if you wish. But for a party, you might want to make the whole batch!
  • Preheat the oven to 375 degrees.
  • Heat the butter in a large skillet over medium heat (do NOT crank up the heat, the butter will splatter). Let the butter cook for about 10-15 minutes until it turns a golden brown color and smells nutty. Keep checking on the butter to ensure it doesn't burn. Take it off the heat to cool for a few minutes once it's done.
  • While the butter is browning, add all the dry ingredients to a large bowl and whisk together until smooth and incorporated.
  • Mix the egg whites and applesauce together. Add them to the dry ingredients and whisk until combined.
  • Pour the browned butter slowly into the batter while whisking. Keep the butter solids in the pan.
  • Line a mini cupcake pan with cupcake liners and with a small ice cream scoop or a Tbsp. measurer, fill the cupcake liners almost to the top. It's ok because the cakes will dome at the top and won't spill over.
  • Chop a dark chocolate or semi-sweet chocolate bar into small pieces and top each chocolate cake with a piece.
  • Bake the mini cupcakes for 7-9 minutes, or until the tops are set and they spring back when touched. DON'T OVERBAKE! It's better to remove them from the oven a minute early instead of a minute late.
  • Let cool and serve immediately.

To Preserve:

  • Wrap each cake in plastic wrap to cover completely or place all the cakes in a tightly sealed container and keep in the freezer for up to two weeks. Let thaw at room temperature and warm in a 250 degree oven for a few minutes. Serve warm or at room temperature.