Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

a kitchen paper flourlesschocolate.jpg

 (The Kitchen Paper)

  • Prep Time


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  • Servings


These cupcakes from The Kitchen Paper are deliciously dense and more cake-like than any flourless dessert we've ever made. Top them off with a chocolate cream cheese frosting and you have the perfect, most chocolatey cupcakes you can possibly make. Click here for more recipes like this from The Kitchen Paper.


For the cupcakes:

  • 4 ounces semi-sweet chocolate (1/2 cup chocolate chips)
  • ½ cup butter, chopped into pieces
  • ⅔ cup packed brown sugar
  • 3 eggs, beaten
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon instant espresso powder
  • 4 ounces regular cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 3 tablespoon unsweetened cocoa powder
  • 1¼ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract


Step 1

  • Preheat your oven to 375 F.

Step 2

  • In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter is completely melted.

Step 3

  • Whisk until the chocolate is also melted, and mixture is smooth.

Step 4

  • Whisk in the brown sugar, then eggs, until smooth.

Step 5

  • Sift the cocoa powder and espresso powder into the mixture, and mix until combined.

Step 6

  • Fill each cupcake liner ⅔ full.

Step 7

  • Bake until the tops are set, about 15 minutes.

Step 8

  • Let fully cool before frosting.

Step 9

  • For frosting, combine the cream cheese and butter together in a stand mixer. Mix until fully incorporated, light, and fluffy. Add the cocoa powder, then powdered sugar and vanilla extract. Beat until smooth, then divide evenly among cupcakes.