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Chocolate Flourless Cupcakes (Preview from The Grain-Free Snacker)

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

I have the most exciting thing for you ever!!!  I have a sneak peek for you from one of my favourite recipes from The Grain-Free Snacker!!!!

I have a microwave flourless chocolate cupcake recipe on the blog that you can make in 1 minute.  People love it, but I often get asked when I am going to make a baked version.  Here’s the baked version and it is amazing!!!!  This recipe is even better than the microwaved version.  Just like the flourless cupcake in a minute, this batter is also flourless, using cocoa as a substitute, and has a fudgy taste.

Flourless Chocolate Cupcakes

Flourless Chocolate Cupcakes

CHOCOLATE FLOURLESS CUPCAKES (PREVIEW FROM THE GRAIN-FREE SNACKER)

 Yield: 6
1. Place the ingredients in a large bowl. Use a
mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Ingredients

Cupcakes:

Chocolate Icing:

Instructions

  1. Batter Instructions:
  2. Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
  3. In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
  4. Immediately pour the batter into the cupcake liners, about half full.
  5. Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
  6. Icing Instructions:
  7. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.

Notes: Increase the amount of raw honey if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.

 

Purchase The Grain-Free Snacker now while it’s still available for pre-order.  This guarantees you the lowest price.  Pre-order period is over.  You can purchase here.

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10 Responses to Chocolate Flourless Cupcakes (Preview from The Grain-Free Snacker)

  1. Janelle July 31 at 3:56 pm #

    Oh my goodness – yum!

  2. Kayle (The Cooking Actress) August 2 at 10:59 pm #

    love this recipe!!! These cupcakes look so dense and chocolateyyyyyy

  3. Megan August 3 at 9:49 pm #

    I can’t wait to try these! Do you happen to have the carb count/nutritional value for these?

    • Carol Lovett August 4 at 12:35 am #

      I no longer give carb counts. I had to use more sugar than I normally do because the unsweetened cocoa is bitter tasting.

  4. Leslie August 4 at 12:32 am #

    Thank goodness it’s not a recipe with special flour alternatives like coconut or almond flour lol..I rarely come across them and they are expensive. Thank you!

  5. Monica September 22 at 3:19 pm #

    Can you omit the honey and use stevia or a granulated sugar substitute?
    Thanks so much!

    • Carol Lovett November 4 at 12:18 am #

      no.

    • Charlee February 2 at 5:38 am #

      Yes you can use sugar or coconut sugar in place of the honey but will have to adjust wet ingredients. Look up measurements for sugar/honey swap. Good luck.

  6. sabrina December 10 at 9:21 pm #

    I have made these cupcakes several times since purchasing your book and everyone has loved them. They are THE closest thing to the sugary mainstream alternative. SO delicious! I’ve tripled the batch and made mini cupcakes as well as a bundt cake. One time I actually was short on the cocoa powder for the cupcakes and added some semi-sweet chocolate chips and they turned out great, sorta like double-chocolate. I also added some organic peppermint extract to the awesome icing for the cupcake batches I made yesterday for our Christmas party and everyone loved the minty taste…very festive. I might try using orange extract for another nice twist. Thanks for a wonderful recipe Carol! :)

    • Carol Lovett April 12 at 2:11 am #

      That’s amazing! Thanks for sharing!