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Cupcakes

Flourless Chocolate Cupcakes

4.5 from 97 votes
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
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.

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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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Watch The Recipe Video!

Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)

4.5 from 97 votes
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
Author: Gemma Stafford
Servings: 4
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
Author: Gemma Stafford
Servings: 4

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
  • 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

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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Sarah Fisk
Sarah Fisk
1 year ago

How much vanilla do you add to the batter? It says whisk in vanilla but I don’t see it in the ingredients

Liz Bibby Binding
3 years ago

These are so amazingly moist. Chocolaholics dream.

Mkaiser
Mkaiser
1 month ago

Because these are flourless , does that mean they are gluten free?

Jas
Jas
1 year ago

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? 🙂

Last edited 1 year ago by Jas
Ayan08
Ayan08
1 year ago

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. “😆

michelle
michelle
1 year ago

can I replace the egg with water or non dairy substitute

Nadia Tabassum
Nadia Tabassum
1 year ago

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 😍😍.

Irene Mariena Mohamad
Irene Mariena Mohamad
1 year ago

Hi Gemma, I baked it at 180 degrees Celcius for 15 mins. But the centre was fudgy, is it supposed to be like that?

Lizzie
Lizzie
1 year ago

I’m a bit confused. Does this recipe make 4 regular sized cupcakes?

Colette
Colette
2 years ago

Hi Gemma, if I were to use mini cupcake molds would that work as well? Do you have an estimate as to how the timing would change? Thanks!

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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