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Hi Bold Bakers!
Growing up in Ireland, Easter was a big holiday for us filled with copious amounts of chocolate eggs to beat the band. I can’t imagine an Easter celebration without a chocolate dessert on the table.
These Flourless Chocolate Cupcakes tastes like a Brownie but they look like a Cake; it’s the best of both worlds! Also, because they are flourless they would also make a fantastic Passover Dessert as well as an Easter dessert. 2 birds 1 stone. BOOM!
This is my favorite, insanely good Flourless Chocolate Cake recipe that I modified to make a small batch that yields 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too.
Toaster ovens are fantastic pieces of kitchen equipment and are great for baking. Often they are used in shared living spaces, dorms or by people with limited kitchens but I think they are great for everyone. The timing and temperature for your toaster oven will be the same as your regular oven.
Did you see my other Small Batch Cupcakes for Spring? Check out my Carrot Cake Cupcake, Baby Chick Vanilla Cupcakes and the Flourless Chocolate Cupcakes written recipe below.
I’ll show you how easy it is to decorate this cupcake into an amazing result!
There are no special skills needed, just a large round piping nozzle, coconut and little eggies. Simple.
Try These Recipes!
Watch The Recipe Video!
Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
Ingredients
Flourless Chocolate Cupcakes
- 1/4 cup (2oz/50g) chocolate chips
- 1/4 cup (2oz/55g) butter, cubed
- 1/3 cup (3oz/80g) packed brown sugar
- 1 egg beaten
- 1/2 tsp vanilla extract
- 1/3 cup (1oz/ 40g) unsweetened cocoa powder
- ¼ tsp salt
Chocolate Fudge Frosting Recipe
- ½ cup (120g/4oz) butter, at room temperature
- 1 ½ cups (6oz/170g) powdered sugar, sifted
- ⅓ cup (30g/1oz) cocoa powder
- 1 teaspoon vanilla extract
- 5 tablespoons whole milk
- Coconut , shredded and toasted
- Chocolate eggs
Instructions
- Preheat your oven to 350oF/180oC.
- In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
- Whisk in the brown sugar, eggs and vanilla until smooth.
- Sift the cocoa powder and salt into the mixture, and mix until just combined.
- Fill each cupcake liner ⅔ full.
- Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
- Let fully cool before frosting.
- To make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk, cocoa powder and vanilla and whip in.
- To Decorate: Put your buttercream into a piping bag fitted with a large round nozzle and pipe around the top of the cupcakes. Scatter toasted coconut in the middle for the nest and top with your chocolate eggs.
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
Recipe Notes
These are so amazingly moist. Chocolaholics dream.
Is the butter used in cake and frosting unsalted or salted ?
The recipe lists 1 egg; the instructions say “eggs” and it looks like more than one egg in the video. Is it one egg or more?
How long would I cook 12 ?
Because these are flourless , does that mean they are gluten free?
This recipe unfortunately didn’t work for me. My cakes collapsed after i had them in the oven for 45 minutes and they when i took them out they were burnt???
Really disappointed because i was really looking forward to these 🙁
Im not saying this to be rude, i REALLY love this site! Such amazing recipes!!
Thanks,
Any tips for next time? 🙂
How much vanilla do you add to the batter? It says whisk in vanilla but I don’t see it in the ingredients
Hi gemma it’s me again ayan. 🙂 you’re right it is like a brownie.. So I decide to do this recipe a brownie.. For the sake of the ingredients or what I mean is ” cost cutting for the ingredients. “😆
can I replace the egg with water or non dairy substitute
I love your small batch cupcakes… I have baked the flourless chocolate cupcake 3 times and it came out perfect all the time 😀 . Thanks for sharing this amazing recipe 😍😍.