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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.
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Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
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!

Course: Dessert
Cuisine: American
Servings: 4
Author: Gemma Stafford
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
  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.
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