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Spring Flourless Chocolate Cupcakes (Small Batch Cupcakes) Perfect for Easter and Passover celebrations. This recipe makes just 4 cupcakes and are so easy to decorate.

Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)

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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.

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I’ll show you how easy it is to decorate this cupcake into an amazing result!

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There are no special skills needed, just a large round piping nozzle, coconut and little eggies. Simple.

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4.9 from 8 reviews
Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup (2oz/50g) chocolate chips
  • ¼ cup (2oz/55g) butter, cubed
  • ⅓ cup (3oz/80g) packed brown sugar
  • 1 egg beaten
  • ⅓ 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
  1. Preheat your oven to 350oF/180oC.
  2. In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
  3. Whisk in the brown sugar, eggs and vanilla until smooth.
  4. Sift the cocoa powder and salt into the mixture, and mix until just combined.
  5. Fill each cupcake liner ⅔ full.
  6. Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
  7. Let fully cool before frosting.
  8. 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.
  9. 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.
  10. Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
Notes
If you don’t have a small cupcake tray use silicone cupcake liners

Eggs: Replace the egg with the same amount of apple sauce/puree or banana

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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89 Comments

  1. Sydney on January 11, 2018 at 1:08 pm

    I multiplied this recipe by six for 24 cupcakes, used white sugar instead of brown and added a tablespoon of instant coffee, and they came out lovely. Extremely rich and chocolatey, with the exact texture of a brownie. They had the slightest crunch on the top, but were rich and soft in the middle. Since I have celiac disease, good chocolate cupcakes are hard to come by…. I may make this batter again, but bake it in an 8×8 for regular brownies.

    • Gemma Stafford on January 11, 2018 at 7:32 pm

      Hi,

      I bet they came out lovely. The coffee was a good choice. These would be absolutely delicious baked in a 8 x8 tray.

      Gemma 🙂

  2. Jam on November 24, 2017 at 1:28 pm

    Hi Gemma,

    Why the Icing sugar for chocolate fudge frosting is only 1 1/2 cups for a half a cup of butter? While on the following recipe the proportion is 1 cup of butter and 6 cups of sugar. which proportion is better?

    https://www.biggerbolderbaking.com/chocolate-fudge-frosting/

    Thanks,
    Jam

    • Gemma Stafford on November 25, 2017 at 3:46 am

      Hi there,
      I am not too sure what you mean really!
      this is a proportional recipe, the Best Ever Chocolate Fudge frosting is designed to cover a large cake.
      If you divide this down for a smaller cake, say in 1/2 you will have 1/2 cup of butter, 3 cups icing sugar, a smaller batch then 1/4 cup butter 1 1/2 cups icing sugar. The recipe is divided to suit the amount you need to do the job!
      I hope this is of help,
      Gemma 🙂

      • Jam on November 27, 2017 at 7:02 am

        That makes sense. I thought it wasn’t meant for small batch.

        Thanks a lot!

  3. Lynn on November 9, 2017 at 8:50 am

    Hello Miss Gemma 🙂

    I made these yesterday. LOVed the fudgey bit, the frosting is an A+, but can you tell me what I did wrong… My cupcakes caved in… The kids didn’t notice because of the AMAZING frosting cover up, but I’d still like to know what I did for my cupcakes to deflate.

    Thanks
    LOVe your videos

    • Gemma Stafford on November 10, 2017 at 1:57 am

      Hi Lynn,
      Thank you for being in touch.
      It sounds like they were slightly under baked!
      There is little difference between just right, under, and over! when they are done they will feel just firm to the touch on top,
      Gemma 🙂

  4. Charlotte on August 27, 2017 at 7:45 pm

    Hi Gemma
    I hope to make your Flourless Chocolate Cupcakes for an upcoming bake sale, but I have a problem. The ingredients for the cupcakes (not icing) does not list VANILLA but step 3 of the instructions says to whisk in the brown sugar, egg and VANILLA. Is vanilla an ingredient? if so how much? Thank you!

    • Gemma Stafford on August 28, 2017 at 1:39 am

      Hi Charlotte,
      I will pop back to this recipe to check it out.
      I tend to put vanilla in everything. For this little batch a 1/4 teaspoon would be great, but it is never essential,
      Gemma 🙂

  5. CakenGifts.in on July 5, 2017 at 1:22 am

    It’s fantastic! Not only tasty but so quick and easy to make.
    Very Nice Article…

    • Gemma Stafford on July 5, 2017 at 3:56 am

      Hi there,
      Good to hear, thank you for being with us,
      Gemma 🙂

  6. Marilyn.J on May 13, 2017 at 9:09 am

    Hi gemma…
    Could i maybe substitute the butter with oil?
    Thanks…

    • Gemma Stafford on May 14, 2017 at 2:59 am

      Hi Marilyn,
      i think you could, but I would be inclined to use coconut oil. You may need to experiment a little with this. You could also use a vegetable margarine!
      Gemma 🙂

      • Marilyn.J on May 14, 2017 at 3:28 am

        Thanks alot.. baking has become soo much easier after watching your videos!❤

        • Gemma Stafford on May 15, 2017 at 7:03 pm

          I’m delighted to hear that Marilyn 🙂

  7. kenztheo19 on February 15, 2017 at 9:10 pm

    Hey Gemma,
    Just wondering if this could be made into a cake and what the quantities for the ingredients would be?
    Thanks you 🙂

    • Gemma Stafford on February 16, 2017 at 8:42 am

      Haha! this is a “how long is a piece of string” question.
      I cannot really answer this as I would need to know the size of the pans to be used to make the cake.
      Let me know, and i will try to help you. Look up other recipes too, this is a great way to figure this out for yourself,
      Gemma 🙂

  8. sapna neupane on February 3, 2017 at 7:15 pm

    hi !gemma! I am sapna from Nepal, I love your recipies!! but I wanna ask you a question, can I get the offer to my country which you are giving as a gift from your country??

    • Gemma Stafford on February 4, 2017 at 2:11 am

      Hi there,
      I am not sure what offer you are referring to!
      Generally when we run a competition we run it for everyone. Recently we had a competition to celebrate our 1M subscribers on YouTube. The winners were all over the world. So, yes, but there is not any such competition at the moment,
      Gemma 🙂

      • sapna neupane on February 7, 2017 at 7:23 am

        thanks gemma!!!

  9. Veena on February 3, 2017 at 6:59 am

    Hi Gemma,scaled it up 4 times yielded around 27..thanks so much ..god bless!!

    • Gemma Stafford on February 3, 2017 at 10:07 am

      Hi Veena,
      Good! I tend to make muffin sized cupcakes, I am glad you worked this out, hope you all enjoyed the results,
      Gemma 🙂

  10. Veena on February 1, 2017 at 9:45 pm

    Hi can. I scale it up for around 30 cup cakes…super recipe my daughter loves it.Also your cake doughnuts were a super duper hit.Thanks

    • Gemma Stafford on February 2, 2017 at 8:20 am

      Hi there,
      Sure you can! you will need to multiply up the ingredients by 8.
      It is best to write this down, then double check it. I have to do this when I am writing up a recipe too, it is safer!
      Thank you for being with us,
      Gemma 🙂

  11. Ashley on January 3, 2017 at 4:55 pm

    Hi Gemma,
    I think this is a really great recipe. I ran out of flour and this was perfect. Just wanted to ask, how do the cupcakes rise as there is no baking soda or powder.
    Thanks

    • Gemma Stafford on January 4, 2017 at 11:59 am

      Hi Ashley,
      This recipe uses beaten egg, this gives the rise to the ingredients, you generally will not use raising agent where you have no flour, it would not have a purpose.
      Happy baking, i am happy that this recipe suited you!
      Gemma 🙂

  12. Nikko on December 18, 2016 at 6:36 pm

    Hi Gemma!
    I can’t wait to make this cupcake this weekend! XD
    Just a question. The butter in this recipe is salted or unsalted?
    Thank you.

    • Gemma Stafford on December 19, 2016 at 1:33 am

      Hi Nikko,
      I usually use unsalted butter here in the US, and add a pinch of salt if required.
      I hope you have a great success with these, and a happy Christmas if that is celebrated by your family,
      Gemma 🙂

  13. Muhriza Salih on November 30, 2016 at 4:01 am

    Thanks for the always prompt replies! One more doubt please: if I were to make your best ever chocolate cake recipe as cupcakes, can you please tell me the baking instruction for both regular sized and mini sized cupcakes?! Time and temp. Sorry I’m just an amateur baker ? Thanks again, Gemma ❤️

    • Gemma Stafford on December 1, 2016 at 2:47 am

      Hi there, this will work well for this, you need to check the timing, but the temperature will be 180degrees, check after 10 mins for the little ones, up to 20 mins for muffin sized ones. this depends on your oven, so get to know how this is with a test recipe, Gemma 🙂

  14. Muhriza on November 29, 2016 at 7:13 am

    Hi, Gemma! I’m soooo in need of a brownie cupcake recipe!! Is this it?! If not I really hope you can give us a brownie cupcake recipe with chocolate ganache frosting please!!! Thank you ?

    • Gemma Stafford on November 29, 2016 at 8:30 am

      Hi there,
      I have a great chocolate brownie recipe here on my website. you will also find a ‘Best ever chocolate cake, and a number of other chocolate recipes. I suggest you take a look at the recipes, cupcakes generally will not be brownie texture, but you can of course try this for yourself,
      Gemma 🙂

  15. jeanfiecas on November 10, 2016 at 8:31 pm

    Hi Gemma, What’s the alternative for chocolate chips? is there an equivalent to cocoa powder and butter? Thank you! 🙂

    • Gemma Stafford on November 11, 2016 at 3:16 am

      When you change a recipe you change the results, you can of course use cocoa, about 1 tablespoon to the mix, but it will not be the same, Gemma 🙂

  16. Kesia on September 26, 2016 at 9:41 am

    Hi Gemma,
    Love this recipe of yours..??
    I just wanted to ask: if I could substitute the choco chips for chocolate bars broken up or would Cocoa powder work..
    If they do, could you pls give the measurements..

    • Gemma Stafford on September 27, 2016 at 2:05 am

      Hi Keisa, chopped chocolate bar will work, leave at room temperature before you start cutting it. Cocoa powder is an ingredient which will work in any batter, it is already in this one, you cannot change the recipe to that extent! 🙂

  17. Aminah Alonto on August 18, 2016 at 5:52 am

    hi gemma! can i use white sugar instead of brown sugar? thanks.

    • Gemma Stafford on August 19, 2016 at 2:26 am

      Yes you can, Gemma)

  18. Bev on August 13, 2016 at 9:14 am

    Would love to try these for a friend who is gluten free! Are these cupcakes gluten free as they don’t have any flour in?

    • Gemma Stafford on August 13, 2016 at 1:37 pm

      Hi Bev,
      gluten is a protein found in wheat flour, anything without this flour is gluten free,
      Gemma 🙂

  19. Mandy on July 15, 2016 at 5:57 pm

    I have to say that these have to be one of my favorite chocolate cupcake recipes! It was delicious! Super moist and full of chocolate flavor. Oh! Did I forget how ridiculously easy this is to make. Definitely will be making this again. How could I change the recipe to make a larger quantity if I wanted to make it for a birthday party?

    • Gemma Stafford on July 16, 2016 at 12:35 pm

      Hi Mandy,
      Yes1 I am happy that you like this recipe, it is a keeper! You can of course multiply this up for a bigger batch. The other recipe which also works really well for a big batch is ‘Best Ever Chocolate Cake’. Lots of bold bakers use this for cupcakes too. Thank you for being with us,
      Gemma 🙂

  20. Giulianna on June 30, 2016 at 8:15 am

    Can I use any type of vegetable oils because I don’t have any flavorless oil.

    • Gemma Stafford on June 30, 2016 at 1:09 pm

      Yep, vegetable oil will work too.

  21. Deedee on June 28, 2016 at 6:23 am

    How much butter do you use for the frosting? The recipe says 1/2 cup, but then goes on to say 2oz/60g in parenthesis, but 1/2 cup is 4oz/120g.

    • Gemma Stafford on June 28, 2016 at 7:04 pm

      Hi Deedee,

      you are totally right. Thanks for catching that. I’ll fix it now. 🙂

      Gemma.

  22. Chaebae on June 16, 2016 at 6:55 am

    Thank you Gemma for yet another great recipe, my mother is gluten-free so this was perfect for her. Your recipes are easy but so delicious. Please keep making videos on YouTube and could you please consider making healthy desserts as well? Thank you so much

    • Gemma Stafford on June 17, 2016 at 4:07 am

      Hi Chaebae,
      Thank you for your kind comments. I am happy that this recipe suits your Mum. I do have some fruit based recipes here on the website which may suit your needs. I will be adding to these as time goes on. Stay tuned,
      Gemma 🙂

  23. Chris K. on June 14, 2016 at 8:00 pm

    Hi Gemma!
    Love your videos! How would you recommend scaling this recipe for a cake (in a 9-inch springform tin)?
    Also, why brown sugar instead of white sugar?

    Thank you!!

    • Gemma Stafford on June 15, 2016 at 2:19 pm

      Hi Chris,
      I would prefer to use the ‘Best ever Chocolate Cake’ recipe if I were going to scale up! It will really do a better job for you, you will find it here on my website, it also has a great frosting,
      Gemma 🙂

  24. Sandy on June 14, 2016 at 3:17 pm

    My cupcakes came out nice and brownie like on the outside, but the inside was still a little wet. Sort of like it wasn’t completely done. I put it back in the oven for a few more minutes, but I didn’t want to over cook the outside. There only variation I made was the chocolate chips. I used the white morsels because that’s all I had at the moment. Could the morsels be the source of my problem or is that the right result? Thanks!

    • Gemma Stafford on June 20, 2016 at 6:50 pm

      Thanks for your question, Sandy. The chocolate you used wouldn’t be the problem. How did the cupcakes look after you put them back in the oven for bit? Because these cupcakes are flourless, they will be on the fudgy/moist side in the middle. Hope this helps 🙂

  25. Mayeve on June 10, 2016 at 7:21 am

    oh I forgot to rate this, 🙂

  26. Mayeve on June 10, 2016 at 7:21 am

    Hi Gemma,

    This flourless chocolate cupcake is absolutely divine! I decorated it differently because it was not Easter, I used some of your caramel sauce to make caramel buttercream and it was delicious! Also, I love this feature where you can upload your photos, I find it so fascinating to see other people’s creations regardless of whether it’s the exact same as yours or not. I have also made the churros which were excellent too.

    Anyway, thank you so much for inspiring me and so many bakers out there to be bold and creative, it brings us lots of joy 🙂

    • Gemma Stafford on June 11, 2016 at 2:19 am

      Hi Mayeve,
      Thank you for your lovely comments. That is the idea, to get the bold bakers to encourage each other, with the successes and the failures too. That is how we learn. I know I always learned more from the disasters when I started out, they made me think!
      Gemma 🙂

  27. Carol on May 22, 2016 at 5:28 am

    Gemma I love your recipes but I this recipe does not show how much vanilla to add to the cupcake batter, only how much vanilla to add to the frosting. How much vanilla should go in the cupcake batter? Thank you.

    • Gemma Stafford on May 22, 2016 at 11:52 am

      Hi Carol,
      I would usually add about a teaspoon of Vanilla extract to both of these mixes, though you can use less if you wish,
      Gemma 🙂

  28. Jia Jiun on May 5, 2016 at 7:28 pm

    Hi Gemma

    I love your video. Do you have recipe for chocolate muffin?

    Thanks.

    • Gemma Stafford on May 6, 2016 at 1:28 pm

      I do not. But I will add it to my list. Stay tuned 🙂

  29. Ashley on May 3, 2016 at 6:33 pm

    Thank you, Gemma!!!! It’s so lovely to have a recipe that I can make for just my husband and I when I get a serious chocolate craving 🙂

    • Gemma Stafford on May 4, 2016 at 2:48 am

      Hi Ashley,
      Yes! that is the idea. Bonus is that you do not then eat too many! win win I say,
      Gemma 🙂

  30. Alisha on April 30, 2016 at 8:06 am

    Hi, i just made these cupcakes but they had a weird sour taste, any ideas what could have gone wrong?

    • Gemma Stafford on April 30, 2016 at 10:16 am

      Hi Alisha,
      I do not know what happened here! This is really almost a baked mousse, if the ingredients are good, the results should be good. did you use real butter?
      Changing an ingredient will change the result in any recipe. I am mystified!
      Gemma 🙂

  31. Alisha on April 29, 2016 at 9:11 am

    Hi Gemma,
    I noticed that theres no baking soda or baking powder in this recipe, how do the cupcakes rise?

    • Gemma Stafford on April 30, 2016 at 11:08 am

      hi Alsiha,
      Eggs! as there is no flour in this recipe it does not need the raising agent,
      Gemma 🙂

  32. Carmen on April 24, 2016 at 12:32 pm

    This cake batter was so good,I could have eaten it just like that,if it wasn’t for the raw egg?Thank you for a delicious gluten free chocolate cupcake recipe,without all those ingredients,you can’t even pronounce.

    • Gemma Stafford on April 25, 2016 at 3:39 am

      Hi Carmen,
      Thank you for your kind words, I am happy to have you with us. stay tuned for lots more to come,
      Gemma 🙂

  33. Khoulah on April 11, 2016 at 5:22 am

    Hey Gemma,
    Totally in love with these flour less fudgy cupcakes,absolute hit! My hubby n kid ate the whole batch and now asking for more 😀 thank you so much. <3

    One request : i need to make plain wholemeal bread, any recipe or site you recommend?

    • Gemma Stafford on April 12, 2016 at 3:29 am

      Hi Koulah,
      Did you try the soda bread recipe here on my site? this is a traditional Irish recipe from my Mum.
      The no knead recipe for yeast baking can be adapted for wholemeal/strong flour too, you may need to adjust the liquids, as wholemeal will not take up the same amount of liquid, so take it easy when adding it, it should be sticky but not wet!
      Gemma 🙂

  34. Winnona on April 7, 2016 at 8:06 pm

    I’ve tried ur recipes like pizza, red velvet cupcake, and now this one. They work sooo good and always turn out perfect! Thank you so much for sharing, Gemma! I’m looking forward for ur next brilliant videos 😉

    • Gemma Stafford on April 8, 2016 at 3:54 pm

      Hi Winnona,
      I am happy to hear that, thank you for being with us,
      Gemma 🙂

  35. Louise on March 26, 2016 at 5:59 pm

    I think the vanilla to be put in the batter is missing from the written recipe.

    • Gemma Stafford on March 27, 2016 at 5:06 am

      Hi Louise,
      Thank you for letting me know, I will take a look at it,
      Gemma 🙂

      • Cat on August 23, 2016 at 6:06 pm

        Gemma, the vanilla that is mentioned in the batter direction is still missing. How much vanilla is required? Thank you.

        • Gemma Stafford on August 25, 2016 at 1:46 am

          Hi Cat,
          I will address this right away, thank you. About 1/2 tsp will do for this small batter mix,
          Gemma 🙂

  36. JJ's cooks on March 26, 2016 at 7:28 am

    Hi GEMMA. I love your videos , there really clever

    • Gemma Stafford on March 27, 2016 at 5:31 am

      Hi there,
      Thank you for your lovely comments,
      Gemma 🙂

  37. Sandra on March 23, 2016 at 6:59 am

    Hi Gemma,

    Sorry,it’s me again 😉 Did you use Dutch or regular cocoa in the cupcakes?

    Thanks again!

    • Gemma Stafford on March 25, 2016 at 9:53 am

      Hi Sandra,
      I use a good quality unsweetened cocoa, the best I can buy. Dutch cocoa is processed, and works well in any recipe which uses baking powder, but not with bicarbonate of soda, as it affects the acid/alkaline balance. The differences are hard to describe in a few words, the affect is easier, the Dutch one will give a darker, milder, rich flavor, the natural is lighter and has a more astringent flavor. If the recipe has bicarbonate of soda, then use natural cocoa.
      Gemma 🙂

  38. Sandra on March 23, 2016 at 6:56 am

    Hi Gemma,

    Did you use semisweet or bittersweet chocolate chips in the cupcakes?

    Thanks so much & Happy Easter!

    • Gemma Stafford on March 25, 2016 at 9:55 am

      Hi Sandra,
      I usually use Bittersweet for my taste, but semisweet will work too,
      Gemma 🙂

  39. Eteng Lee on March 22, 2016 at 11:46 am

    Can i use bittersweet of chocolate chips (54% of cocoa) to replace chocolate chip? If can, do i still need to put unsweetened cocoa powder? I do not want the cake too sweet. Thank you

    • Gemma Stafford on March 25, 2016 at 10:41 am

      Hi Etenge,
      In a word yes! This will give you a good result,
      Gemma 🙂

  40. Rosie on March 21, 2016 at 3:35 am

    Hi, I really like this recipe and I think that you do such a great job with decorating the cupcakes. They are so cute! (:

    • Gemma Stafford on March 22, 2016 at 3:29 am

      Hi Rosie,
      Thank you for your kind comments. I am not an expert decorator, but I love trying things out, so if I can do it, you can too,
      Gemma 🙂

  41. AFG on March 20, 2016 at 1:31 pm

    Can I use oil instead of butter in the recipe? Or do you have a different non-dairy substitute?
    Thanks!

    • Gemma Stafford on March 21, 2016 at 3:01 am

      Hi AFG,
      Oil will not really work in this recipe, it will not combine well with the chocolate. You could try one of he vegan ‘butters’, though I dd not try this, it may be worthwhile!
      Gemma 🙂

      • Benazir on August 6, 2016 at 4:41 pm

        1/4cup is 2oz chocolate chips
        How much 4oz???

        Measurement in cups and spoons are diferering frm receipe to receipe .my scale is repair so am relying cups and spoons fr measurement and so I refer to the measurements in gms u hv mentioned In the receipe

        • Gemma Stafford on August 8, 2016 at 2:39 pm

          Hi Benazir,
          3/4 cup 130 g 4.6 oz
          7/8 cup 155 g 5.4 oz
          1 cup 175 g 6.2 oz
          2 cups 350 g 12.3 oz
          This is about it.
          You need to understand that the cup measurement changes according to the ingredients, this is logical if you think about it!
          Gemma 🙂

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