No Frosting Cupcakes Recipe

These decadent, fudgy cupcakes are the perfect after-school snack or potluck contribution! A delicious cross between brownies and cupcakes, these easy-to-make treats are sure to be a family favorite. Slightly chewy and intensely chocolatey, they're irresistible without any frosting needed!

Prep Time 15 mins

Cook Time 45 mins

Calories 230.3 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for No Frosting Cupcakes

Semisweet Chocolate
Margarine
1/2 cup (60g) chopped walnuts or pecans (optional)
1/2 cup (100g) granulated sugar
Flour
Eggs
Vanilla
Salt

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How to Make No Frosting Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium saucepan over low heat, melt 1/2 cup (113g) unsalted butter, 6 ounces (170g) semi-sweet chocolate chips, and 1/2 cup (100g) granulated sugar. Stir frequently until smooth and melted.
Bring the mixture to a gentle simmer, stirring constantly, for about 1 minute. Remove from heat.
Stir in 1/2 cup (60g) chopped walnuts or pecans (optional).
In a large bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup (30g) all-purpose flour.
Gradually add the wet ingredients (melted chocolate mixture) to the dry ingredients, mixing until just combined. Do not overmix.
Fill each muffin liner about 2/3 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. (They should be slightly chewy, not completely dry).
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.