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No-bake chocolate cupcakes recipe

No-bake chocolate cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

These are simple to make and taste delicious. They're vegan-friendly, gluten-free and contain no refined sugar.

7 people made this

IngredientsMakes: 2 cupcakes

  • 140g almonds
  • 4 tablespoons finely grated coconut
  • 2 heaped teaspoons unsweetened cocoa powder
  • 4 tablespoons agave nectar
  • strawberries for garnish

MethodPrep:15min ›Extra time:1hr freezing › Ready in:1hr15min

  1. Grind the almonds in a food processor, then put into a bowl with coconut, cocoa and agave nectar. Mix well, then spoon into mini cupcake cases.
  2. Freeze for 1 hour, then serve with chopped strawberries.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by anluvzfood1

how much carbohydrates sugars in agave syrup pleAse?i AM AN INSULIN DIABETICtHANKSANLUVZFOOD1-02 Dec 2012(Review from this site AU | NZ)

9 of Our Most Delicious No-Bake Icebox Cakes (and Cupcakes)

The only thing better than a generous wedge of layer cake, in my mind, is an equally generous slice of an icebox cake. Why is this? Well, chances are that you didn’t work nearly as hard to create that cake.

No-bake icebox cakes are a little sparkle of kitchen magic, as layers of pudding or whipped cream settle between layers of crackers to form a rather amazing layered dessert that rivals fancy tortes for deliciousness. Here are nine of my all-time favorite recipes. These are the ones you need to know — summer is coming!

Start with our essential how-to on making icebox cakes. You can make one with any flavor or type of pudding or whipped cream! You can use fruit, nuts, or crushed cookies in between the layers. The only limit is your imagination, as I demonstrate here with my favorite recipe from my book Bakeless Sweets — the S’mores icebox cake! It’s just like a campfire S’more, with rich chocolate pudding between layers of graham crackers, and torched marshmallows. No oven required.

Chocolate Peanut Butter Pie

Patrick and I were lazying around one night with nothing on TV, nothing on Netflix. He was manning the controls when he stopped at Pioneer Woman. “Let’s watch this!” he said. Honestly, I think he was more excited about it than I was. but as Ree began making her Chocolate Peanut Butter Pie, I got excited, very excited. And then I was so excited, I had to make my very own version of Chocolate Peanut Butter Pie ASAP, and these little beauties were born.

This Will Make or Break Your Recipe

Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes, that is all you are using for each cupcake.

  • If you fill the liners too full, the cupcakes will overflow.
  • Too full = crisp mushroom tops
  • Too full = sinking in the center

Got that? Halfway full! Halfway full!

Now that the cupcakes are baked and your self control is fading quickly, it’s time to frost them. The frosting flavor is completely up to you. We have a plethora of options on this site from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Keeping things even (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.

And layer that buttercream on nice and tall. (used wilton 1M!)

I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly unwrap one of these over any other choice.

By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake.

Recipe Summary

  • 10 tablespoons butter
  • 1 ¼ cups white sugar
  • 4 eggs
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.

In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

Chocolate Turtle Cupcakes

Oh so decadent! These Chocolate Turtle Cupcakes are made with Salted Caramel Creamer and topped with Caramel Buttercream Frosting. Drizzled of Caramel Topping and Hot Fudge, then sprinkled with mini chocolate chips and chopped pecans. And you guessed it…they are easy!

Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 250 cupcake recipes and decorating ideas!

There are many flavors of cupcakes that I adore. But when I bake Chocolate Cupcakes, they almost always go straight to the top of my favorite list. Turtle desserts all started with a candy from the early 1900’s, Turtles. These delicious treats are made with pecans, that are coated with caramel and dipped in rich chocolate.

And the Turtles Candy has been transformed over the years and made into delicious desserts, like Turtle Cheesecake Pie.

Starting with a Devil’s Food cake mix, I added International Delight Salted Caramel Mocha Creamer in place of the milk or water. And the usual eggs and oil. For the frosting, I started with my Buttercream Frosting recipe and added caramel topping. Super easy and delicious!

A drizzle of Caramel Sauce, Homemade Hot Fudge Sauce and a sprinkle of chopped pecans and mini chocolate chips tops off these Chocolate Turtle Cupcakes.

Do you love the flavors of Turtle? You may also like my Turtle Cheesecake Pie!

Mini No-Bake Chocolate Cheesecakes

I never need much of an excuse to make mini desserts, but today&rsquos tiny sweets are for a very special occasion. My friend Lauren of Keep it Sweet Desserts is having a baby boy, and a bunch of us are surprising her with a virtual shower featuring all things mini!

I went all out chocolate with these little guys. I started with a simple chocolate cookie crust and then topped it with a wonderfully simple no-bake chocolate cheesecake filling. They have such a wonderful chocolate flavor and they are so smooth and creamy and cool.

I used my mini cheesecake pan for these minis. It&rsquos such a great pan for mini cheesecakes, whether you&rsquore baking them or making no-bake versions. It&rsquos the best way to get mini cheesecakes without using paper liners.

I do suggest that you fill them with just a bit of filling at a time, press it in well, and continue adding more until they&rsquore full. That will help you fill them completely with no gaps. You can try piping it in, but keep in mind that the filling is a a bit thick.

As this is a baby shower, I resisted the urge to spike that filling with some liqueur, but feel free to do so if you like. I am sure a coffee-flavored or hazelnut-flavored liqueur would just be lovely. But for the baby shower, we&rsquoll just skip it.


So why am I talking about cooking with kids today? This week&rsquos 243 theme for foodiemonday is #littlechefs. Recipes which kids can cook with or without supervision. The theme was suggested by Priya who blogs at The World Through my Eyes and I am in love with her Bread Pizza with Chutney.

Recipe Ingredients

  • For the crust: Oreos and butter. You don&rsquot need to take the filling out of the Oreos.
  • Dark chocolate: Use a high quality chocolate bar.
  • Heavy whipping cream &Powdered sugar to make whipped cream for both the filling and the topping. Although if you really wanted to take a short cut, you could use Cool Whip
  • Cream cheese: Be sure to use full-fat for the best results.
  • Granulated sugar: This helps to sweeten the cream cheese and make it a little less tart.
  • Pure vanilla extract for flavor.

What Kind of Chocolate is Best for Cheesecake?

The melted chocolate makes all the difference here. I like to use chocolate bars as opposed to chocolate chips. Chocolate bars melt down to a much smoother texture.

My preference is to use dark chocolate, however any type of chocolate will work. It should be high quality chocolate. Some of favorites are Ghirardelli or Guittard.

If you&rsquod like to use chocolate chips you certainly can, however it&rsquos not my preferred option. Chocolate chips generally can be oily because they are coated.

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Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

How to produce even cupcakes

To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.


  1. Voodooll

    the Remarkable idea

  2. Sariyah

    Well! Do not tell fairy tales!

  3. Dieter

    everything is not so simple

  4. O'

    This exceptionally your opinion

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