Cupcakes

Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)

4.36 from 42 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.

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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Gemma's Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)

4.36 from 42 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

  • 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
  • 1/3 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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Comments & Reviews

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Whitney J
Guest
Whitney J
4 days ago

If I am looking to make 48 cupcakes I know I need to multiply the recipe by 12 so would you recommend me making this in 2 batches or 4 batches? Or any other options?

Member
6 months ago

These are so amazingly moist. Chocolaholics dream.

Peggy Maxine Dover
Guest
7 months ago

What are the nutritional values, I am asking because my husband has to keep his carbs down.

Leila
Guest
Leila
7 months ago

Hey Gemma! I made these for my friend who can eat gluten, and she loved them!! She wants me to make more for her birthday on Wednesday. I loved how they turned out last time, except they turned out to be very hard. Do you know what I could have done wrong?

Elon Hawkins
Guest
9 months ago

I just made this flour-less chocolate cupcakes and THEY ARE LOVELY quite possibly the softest cupcakes i have ever eaten! Thank you for sharing this recipe.

Jas
Guest
Jas
10 months ago

I want to try this recipe, Ms. Gemma but I have to ask first which size of cup liners did you use for this? 2 or 3oz cupcake liners? Sorry, new ‘baker’ here ???? I have a lot of your recipes that I want to try but let me start with this one as it seems easy to make ???? thanks so much! ????

Hannah
Guest
Hannah
1 year ago

Hi Gemma!
I was just wondering what the difference between the unsweetened cocoa powder and the one that just says cocoa powder is? I typically always use the unsweetened one when a recipe says cocoa powder but since two different ones were specified I wasn’t sure if that would work? Let me know! Thanks!
-Hannah

Lisha
Guest
Lisha
1 year ago

Hey!!! Can i use morde’s dark compound instead of chocolate chips?

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! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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