Best 4 Moist Flourless Chocolate Cupcakes Recipes
Indulge in the ultimate chocolate experience with our collection of moist and decadent flourless chocolate cupcakes. These luxurious treats are a symphony of rich chocolate flavor, offering a delightful balance of texture and taste. Crafted with premium ingredients, our flourless chocolate cupcakes are characterized by their dense and fudgy centers, complemented by a crisp and delicate crust. Each bite is a journey through a chocolate lover's paradise, satisfying your cravings and leaving you wanting more.
Discover variations that cater to diverse preferences, including gluten-free, vegan, and keto-friendly options. Embark on a culinary adventure as you explore recipes that incorporate unique ingredients and techniques, such as the irresistible salted caramel sauce or the tantalizing raspberry swirl.
Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and detailed explanations ensure a successful baking experience. Prepare to impress your friends and family with these showstopping flourless chocolate cupcakes, perfect for any occasion.
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
FLOURLESS CHOCOLATE CUPCAKES (SMALL BATCH CUPCAKES FOR SPRING)
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!
Provided by Gemma Stafford
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- 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.
THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
Tips:
- Use good quality chocolate for the best flavor.
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter, as this will make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cupcakes cool completely before frosting them.
- If you don't have a cupcake pan, you can bake the batter in a 9-inch round baking pan and cut it into wedges after it has cooled.
Conclusion:
These moist flourless chocolate cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be dressed up or down depending on the occasion. Whether you are serving them for a special occasion or just enjoying them as a snack, these cupcakes are sure to be a hit.
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