Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
User Reviews
4.5
Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
Description
The recipe melts butter and chocolate together before whisking in sugars, eggs, and vanilla. Unsweetened cocoa powder and salt are sifted in and folded carefully to create a smooth, thick batter. Baking at 350°F (180°C) for about 15 minutes produces cupcakes that have set tops but remain moist and fudgy inside, as overbaking would dry them out.
After cooling, the cupcakes are topped with a buttercream made by whipping butter with powdered sugar, cocoa, vanilla, and milk until fluffy. The decoration includes piping a nest shape with frosting and scattering toasted coconut and chocolate eggs, enhancing texture and seasonal appeal.
Silicone cupcake liners can be used if a small tray is unavailable. Alternatives like apple sauce or banana can substitute eggs for variations. Letting the cupcakes cool completely before frosting ensures the buttercream doesn’t melt on contact.
Ingredients
- 1/4 cup chocolate chips
- ½ cup butter at room temperature
- 1/4 cup butter cubed
- 1 ½ cups powdered sugar sifted
- 1/3 cup brown sugar packed
- ⅓ cup cocoa powder
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1/2 tsp vanilla extract
- 5 tablespoons milk whole
- 1/3 cup unsweetened cocoa powder
- coconut , shredded and toasted
- ¼ tsp salt
- chocolate eggs
Notes
- Silicone cupcake liners work well if a small cupcake tray is not available.
- You can replace eggs with an equal amount of apple sauce or mashed banana as a substitute.
- Ensure cupcakes are fully cooled before applying frosting to prevent melting.
User Reviews
Overall Rating
4.5
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