Cakes/ Dessert/ Recipes

mini flourless chocolate cakes with buttercream frosting

There are times in life that call for desperate measures: a new pair of jeans, Thai take-out, or a (large) glass of wine.

I like to think that’s just what it means to be a girl, right? We like wine, chocolate, girlfriends and sappy movies. We love new shoes, fresh haircuts and fuzzy little animals.

The little treats you see before you today have absolutely nothing to do with the holidays, other than the fact that sometimes winter calls for extra special treats to make us happy when the sun is hiding for days on end.

They are also definitely not cupcakes.

No, they aren’t.

Rather, they are mini flourless chocolate cakes with buttercream frosting and sprinkles.

They’re not as pretty as cupcakes, and kinda slouch in the middle. However, they’re as rich as they come, have a fudge-like consistency and will, without a doubt, make any day a better one. Guaranteed.

To be perfectly honest (and rather awkward), I made these yesterday because I had cramps.

Yep, you heard me. C-R-A-M-P-S.

Sometimes being a girl hurts. That’s why God made chocolate.

So, I dusted off a tried-but-true recipe and got to it. I have a feeling people are intimidated by flourless chocolate cake, but they really shouldn’t be. I mean, how many ingredients do you see below?

I rest my case.

And don’t let the number of eggs scare you! This recipe makes a lot of mini cakes. You could easily cut the recipe in half so you wouldn’t have to stare at half a dozen eggs, though I secretly like to.

Because flourless chocolate cakes don’t use any leavener at all (baking powder/baking soda), they rely solely on beating the heck out of eggs and sugar to give the cake it’s oomph!

Then, all you do is pour the melted chocolate and butter into the beaten eggs and sugar and you’re golden!

You can so do this.

Someone help me. I would gladly gain five pounds for these.

Mini Flourless Chocolate Cakes with Buttercream Frosting

makes about 18 mini cakes or two regular sized cakes

Print this recipe!

6 eggs, room temperature

1/2 cup granulated sugar

10 oz (about 2 cups) semi-sweet chocolate

5 ounces butter

for frosting:

2 sticks butter, softened

2 cups confectioner’s sugar

1 T milk

2 tsp vanilla extract

two drops of desired food coloring

Preheat the oven to 350.

Melt the chocolate and the butter together over very low heat.

While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.

Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.

While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk and extract. Continue beating on high until the frosting is thick and light.

For tips on how to frost cupcakes, see here.

Sprinkles are optional, but highly recommended.

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97 Comments

  • Reply
    Jessica @ How Sweet It Is
    December 8, 2010 at 7:44 am

    I’d gladly gain 5lbs for these too. I love the bright icing! That would brighten up any day of mine. And as for those desperate measures times? I’d like to add shoes to the list. Any and all shoes.

    • Reply
      Heather
      December 8, 2010 at 9:11 am

      You both are going to be responsible for any weight gain in incur in the next week or two! hahaha

  • Reply
    Beth @ Beth's Journey to Thin
    December 8, 2010 at 7:47 am

    Those are adorable! Flourless cake is one of my favorites and the blue buttercream frosting is so cute!

  • Reply
    grocery goddess jen
    December 8, 2010 at 7:47 am

    Jenna, what do you DO with all of these delicious treats? Feed the homeless? Stock your freezer in case of nuclear war? Fatten up Adam? I would eat them all in one sitting!

    • Reply
      jenna
      December 8, 2010 at 7:54 am

      I gain major bonus points by leaving a few flourless chocolate cakes on my boyfriend’s counter. ๐Ÿ˜‰

  • Reply
    Heather (Heather's Dish)
    December 8, 2010 at 7:55 am

    i’m so sorry to hear you had cramps, but at least something fabulous came out of them! i’m making these immediately. as in the moment i get home…

  • Reply
    Moni'sMeals
    December 8, 2010 at 7:57 am

    These look perfect! I like your blue food coloring for the butter cream and sprinkles. ๐Ÿ™‚

  • Reply
    Tina @ Faith Fitness Fun
    December 8, 2010 at 7:57 am

    Who cares if it doesn’t go with the holidays? I hear buttercream frosting and I come running!

    Hope the cramps ease up. Chocolate is a great way to do that. ๐Ÿ˜‰

  • Reply
    Stacy @ Every Little Thing
    December 8, 2010 at 7:59 am

    Wow, they sound delicious and super easy! Hope they help with the cramps ๐Ÿ™‚ I think they will.

  • Reply
    aubrey
    December 8, 2010 at 8:02 am

    i would love to spend a day in your life.

  • Reply
    Angela @ Eat Spin Run Repeat
    December 8, 2010 at 8:02 am

    In my opinion, there are far too few blue foods in the world. I love your icing!! ๐Ÿ™‚

  • Reply
    chelsie
    December 8, 2010 at 8:02 am

    These are adorable. My fear with flourless recipes and all those eggs is that they will turn out tasting eggy? Or am I the only person who struggles with this?

    Regardless, they look like a perfect treat to ward away awful cramps!

  • Reply
    emily
    December 8, 2010 at 8:04 am

    You said not to spray, but could you use muffin liners?

    • Reply
      jenna
      December 8, 2010 at 8:20 am

      No—I’ve tried muffin liners and failed. It’s all about the butter and flour.

  • Reply
    Lauren at KeepItSweet
    December 8, 2010 at 8:07 am

    i totally agree with your entire post, sometimes you really just need chocolate…. or a chocolate flourless cake that you don’t have to share!

  • Reply
    megan @ whatmegansmaking
    December 8, 2010 at 8:08 am

    I’ll be making this in a regular cake version! Is buttercream the recommended frosting type? These would be so good for Christmas with some red or green frosting ๐Ÿ™‚

    • Reply
      megan @ whatmegansmaking
      December 8, 2010 at 8:08 am

      sorry, one more question. How long would bake the 9-inch cakes? Thanks!

      • Reply
        jenna
        December 8, 2010 at 8:18 am

        I baked a nine inch cake yesterday with these bad boys…it took about 35 minutes at 350. It’s done when the sides start to pull away from the side of the pan. Don’t forget to butter and flour the cake pan! (don’t spray!)

    • Reply
      jenna
      December 8, 2010 at 8:19 am

      A lot of people serve flourless chocolate cake with ganache….like a super rich chocolate frosting…I prefer light and fluffy buttercream though (I’m a frosting freak!). You could do either and it would be delicious.

  • Reply
    Jess
    December 8, 2010 at 8:08 am

    I think I’m in love. Must. Make. These. Soon.

  • Reply
    The Blue-Eyed Bakers
    December 8, 2010 at 8:09 am

    Chocolate certainly cures all our ailments. These cakes look delicious – perfect when you need a little pick me up! Or any time really!

  • Reply
    Averie (LoveVeggiesandYoga)
    December 8, 2010 at 8:10 am

    Oh these are awesome! The fact that they are GF is just music to my ears…and I LOVE the blue frosting and sprinkles. I mean anything that blue and pretty is just MEANT to be devoured ๐Ÿ™‚

    They look awesome…and would make a great 4 yr old bday party cupcake. Which is coming up soon in my house! ๐Ÿ™‚

  • Reply
    Coco @ Opera Girl Cooks
    December 8, 2010 at 8:15 am

    Hoo boy, this recipe sounds intensely delicious. My dad is a chocoholic and I think he’d flip for these!

  • Reply
    Lindsey @ Morningstar Project
    December 8, 2010 at 8:15 am

    Let’s just say I’m glad bikini season isn’t right around the corner ๐Ÿ˜‰

  • Reply
    Laura
    December 8, 2010 at 8:20 am

    Oh, my. I see myself baking these in the very near future, perhaps with red or green buttercream for holiday spirit.

    Nothing helps cramps like some chocolate cake.

  • Reply
    Dana Wright
    December 8, 2010 at 8:22 am

    Hi. One of the comments on my blog sent me in your direction. After reading that last bit about the flourless chocolate cake, I think I am in love. ๐Ÿ™‚ Awesome recipe. Little cakes, frosting and chocolate. Falls right into that cupcake fetish I am currently in., ๐Ÿ™‚ You rock and I love your site. Mine is still pretty small, but that’s okay. Just a Bookgirl who loves cookbooks and adventures (sometime misadventures) in the kitchen. Hope you pop over some time.

    Best,

    Dana @Bookgirlinthekitchen

  • Reply
    Steph@stephsbitebybite
    December 8, 2010 at 8:22 am

    Anything that’s made in mini form makes my heart happy! These are so cute and look super yummy!

  • Reply
    Cathy B. @ Bright Bakes
    December 8, 2010 at 8:23 am

    too cute and yummy…also love your retro-glo icing!
    love,
    cathy b. @ brightbakes

  • Reply
    Jennifer @ Jane Deere
    December 8, 2010 at 8:29 am

    Amen to chocolate! I can’t wait to try these mini little gems!

  • Reply
    Estela @ Weekly Bite
    December 8, 2010 at 8:34 am

    I swear… no matter how tough men think they are, they couldn’t take being a girl for a day if they tried!

    These cake are super cute by the way ๐Ÿ™‚

  • Reply
    Katie @ Healthy Heddleston
    December 8, 2010 at 8:38 am

    Wow these would be perfect for me since I’m GF! Looks great, can’t wait to try them!

  • Reply
    AllieNic @Frisky Lemon
    December 8, 2010 at 8:46 am

    I’m almost afraid to try and make these…I’m afraid that I’d make them and no one would believe that I made them…because they’d all be gone before anyone knew about them…

  • Reply
    Maria
    December 8, 2010 at 8:47 am

    Love the blue frosting-so fun! I think I could down my fair share of these:)

  • Reply
    Michele @ Healthy Cultivations
    December 8, 2010 at 8:57 am

    I’ve always been intrigued by flourless items. This recipe looks simple enough and definitely pretty enough to try out for myself.

  • Reply
    Evan Thomas
    December 8, 2010 at 9:00 am

    I think I gained 10 pounds reading this post and I don’t mind at all.

  • Reply
    Jenna
    December 8, 2010 at 9:00 am

    Oh I love the icing!!! ๐Ÿ™‚ They look so pretty!

  • Reply
    Camille
    December 8, 2010 at 9:06 am

    Eeek, cramps are the worst ๐Ÿ™
    I had them so badly last week that I ate everything chocolate in my house. Okay, maybe that isn’t why, but the two events happened to coincide ๐Ÿ™‚

  • Reply
    Liz @ Tip Top Shape
    December 8, 2010 at 9:13 am

    “Sometimes being a girl hurts. That’s why God made chocolate”.

    hahahahaha

    That line seriously had be laughing out loud! The flourless cakes look delicious ๐Ÿ˜€

  • Reply
    krista
    December 8, 2010 at 9:23 am

    so you’re using the whole egg rather than just whipping the whites?

    • Reply
      jenna
      December 8, 2010 at 9:26 am

      yep! I’d just be whipping the whites if I were making a sponge cake or angel food cake.

  • Reply
    Brittany
    December 8, 2010 at 9:23 am

    These cakes look amazing! I’ve been struggling to decide what kind of cake to make for my hubby’s upcoming birthday. Fudge-y chocolate cake + blue buttercream = problem solved.

    By the way, your blog is my go-to source for delicious recipes, and I know for a fact that I’m not alone in that.

  • Reply
    Tracey @ I'm Not Superhuman
    December 8, 2010 at 9:28 am

    Cupcakes. Mini cakes. I don’t care what you call them–I want some!

  • Reply
    Marie-Journey to Body Zen
    December 8, 2010 at 9:31 am

    Mmmm, these look so good! Cupcakes are the ultimate way to cheer me up!

  • Reply
    Amber K
    December 8, 2010 at 9:36 am

    If you flour the pan doesn’t that make these not flourless?

    I’m actually glad I read this in case someone makes me something similar for Christmas. “Here you go, it’s totally gluten-free!” Now I’ll know to ask whether they floured the pan!

    • Reply
      jenna
      December 8, 2010 at 9:38 am

      that’s a really, really good call! The cakes themselves are flourless but if you are gluten-free you would have to flour with another type of gluten-free flour.

      • Reply
        Ida
        December 8, 2010 at 11:17 am

        Or cocoa powder:)

  • Reply
    LisaR @ The 3125 Blog
    December 8, 2010 at 9:45 am

    So stinking delicious! I must give this a shot….

  • Reply
    Chelsea @ One Healthy Munchkin
    December 8, 2010 at 9:49 am

    Thank goodness for chocolate to help ease the pain of cramps. ๐Ÿ˜‰

  • Reply
    Vanessa
    December 8, 2010 at 9:50 am

    Thank God for chocolate…

  • Reply
    chelsey @ clean eating chelsey
    December 8, 2010 at 9:51 am

    Praise God for chocolate, not cramps.

  • Reply
    Molly
    December 8, 2010 at 9:57 am

    my life hurt yesterday. May have to make these and test it out ๐Ÿ˜‰

  • Reply
    Baking 'n' Books
    December 8, 2010 at 9:58 am

    So then what is the difference between cupcakes and cakes? Isn’t a cupcake just really a mini-version of cake? Seriously -what’s the diff?! ๐Ÿ˜‰

  • Reply
    Lauren
    December 8, 2010 at 10:00 am

    Chocolate always helps. I love the bright blue frosting!

  • Reply
    Alina @ Duty Free Foodie
    December 8, 2010 at 10:04 am

    I love flourless chocolate cake (I prefer the texture to the flour-full ones). Thanks for the recipe!

  • Reply
    sarah b
    December 8, 2010 at 10:10 am

    These resemble every baking adventure I’ve had in the kitchen ๐Ÿ™‚ But, I’m sure they’ll taste as good as you say, and I’m sure my little nieces and nephews won’t mind scarfing down another on of their dear Aunts blog re-creations.

  • Reply
    Allison K
    December 8, 2010 at 10:16 am

    I have C-R-A-M-P-S right now! ugh. I sort of want to eat my computer screen looking at these.

  • Reply
    Jessica @ The Process of Healing
    December 8, 2010 at 10:17 am

    This could not have come at a better time. Dear Jesus, thank you.

  • Reply
    Olympe
    December 8, 2010 at 10:25 am

    Looks amazing… Can you send some of them to me, please?!!
    Have a great day

  • Reply
    paula
    December 8, 2010 at 10:25 am

    yummers… there’s no way I could make these. I’d go crazy popping them into my mouth every hour on the hour.

    Totally enjoyed looking and salivating over your pictures.

  • Reply
    Stephanie
    December 8, 2010 at 10:44 am

    These look amazing!!!!! Maybe i’ll treat my co-workers and bring some in! I’ve also been looking for a buttercream frosting recipe so i’m just going to have to give this a try! Thanks for posting!

  • Reply
    Faith @ lovelyascharged
    December 8, 2010 at 10:46 am

    Oh gosh, that’s where it’s AT! Being a girl may kinda suck once in a while but see, at least we have an excuse to demand chocolate and curling up with some blankets and sappy tv once a month ๐Ÿ™‚

  • Reply
    Sara
    December 8, 2010 at 10:57 am

    Oh those look tasty ๐Ÿ™‚ I wouldn’t mind the slight bluish tint on my teeth either to get a bite of one of those. I’ve never had flourless cake but I would love to try. And I agree, chocolate is a must with dreaded cramps. Whenever I’m cramping and my husband sees me react I just tell him, “Owwww, my uterus.” haha He knows to get me something tasty to make me feel better and I love him for it. But even with cramps I would still rather be a woman than a man, hands down. ๐Ÿ˜‰

  • Reply
    Amanda
    December 8, 2010 at 11:01 am

    Thats a perfectly sound reason to make chocolate cake!

  • Reply
    Lauren
    December 8, 2010 at 11:17 am

    Thank you for finally doing a gluten free baked good!!

  • Reply
    Kylie @ A Hungry Spoon
    December 8, 2010 at 11:23 am

    These look incredible! I absolutely love a rich vanilla buttercream paired with chocolate cake… and the flourless part makes it even better ๐Ÿ™‚

  • Reply
    Natalia - a side of simple
    December 8, 2010 at 11:47 am

    Flour less? GF? I need to wait for my heart to start beating again before I make these.

  • Reply
    Angharad
    December 8, 2010 at 12:09 pm

    Super cute! My friend makes a killer flourless chocolate cake I’ve been wanting to try out. She doesn’t frost/ganache it though – simply dusts it with powdered sugar and it’s fan-freaking-tastic.

  • Reply
    Annie@stronghealthyfit
    December 8, 2010 at 12:17 pm

    Speak for yourself, I like action movies and trucks! ๐Ÿ˜‰
    Your cakes look fabulous.

  • Reply
    Megan (Braise The Roof)
    December 8, 2010 at 12:42 pm

    You know, these COULD be considered Hannukah cakes. ๐Ÿ™‚ No leaveners and they’re blue!

  • Reply
    Bethany
    December 8, 2010 at 12:49 pm

    ANOTHER wonderful recipe that I cannot wait to try out! Thank you!!!!!

  • Reply
    Alicia
    December 8, 2010 at 1:10 pm

    Adorable — great to have recipe in the ol’ back pocket for when you’re feeling less than…. comfortable. Looks delicious!

  • Reply
    Lauren Z.
    December 8, 2010 at 1:58 pm

    Hey Jenna! I went back to your previous posts linked here for how to frost cupcakes and then to the first one about Brown Sugar Italian Buttercream (Adam’s birthday cupcakes)…do you still think you might be able to do a video demo on how to make that buttercream? I tried it once and it didn’t quite turn out as good as yours looked (not as fluffy and lovely and pale), so if you’re up to it, a demo would rock! I do aim to try it again, in the very near future.

  • Reply
    Lynna
    December 8, 2010 at 3:55 pm

    The blue frosting and rainbow sprinkles make me happy ๐Ÿ™‚

  • Reply
    Erica D @ Gratitouille
    December 8, 2010 at 6:28 pm

    But of course! Calcium and chocolate. Makes it better.

    Your batch doublings/triplings remind me of my summer at a summer camp cook. Baking cookies? Fun. Baking 500? Kind of laborious. Even though there’s always the test cookie to sample!

  • Reply
    Jessica
    December 8, 2010 at 6:59 pm

    Delicious! can’t wait to make these.
    Also, “Sometimes being a girl hurts; that’s why God made chocolate” = new favorite quote. <3

  • Reply
    salah@myhealthiestlifestyle
    December 8, 2010 at 8:37 pm

    holy moly….those look amazing!!!

  • Reply
    Kristin
    December 9, 2010 at 5:39 am

    I’m celiac and yes… I can’t wait to try these!!!!!!! (I like white rice flour for flouring pans.)

  • Reply
    curried butternut and red lentil soup โ€” Eat, Live, Run
    December 9, 2010 at 7:27 am

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  • Reply
    Jaime Ramsay
    December 9, 2010 at 3:21 pm

    I like to look at a half-a-dozen eggs? You crack me up! Cakes look yum. ๐Ÿ™‚

  • Reply
    Liana @ femme fraiche
    December 9, 2010 at 4:10 pm

    Damn girl sounds like you deserved those little pieces of heaven!! And just for the record, they might not be the prettiest, but they sound much tastier than any cupcake I’ve ever seen!

  • Reply
    sarah
    December 9, 2010 at 8:07 pm

    The whole time I read this I thought the “mini” said “mint”. You should make these with mint!

  • Reply
    chocolate cake balls โ€” Eat, Live, Run
    December 11, 2010 at 5:58 pm

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  • Reply
    Rachael
    December 12, 2010 at 11:19 pm

    Oh my. I may just make the frosting!

  • Reply
    Rachael
    December 12, 2010 at 11:19 pm

    Oh my. I may just make the frosting!

  • Reply
    krista
    December 22, 2010 at 9:20 am

    I just made these (got the frosting technique down!) and sent a picture to my boyfriend.. I don’t know that he believes I made them, lol. ๐Ÿ˜›

  • Reply
    Suzanne
    January 2, 2011 at 12:06 pm

    I made the cakes last night (did a chocolate buttercream) and they were incredible. My husband said it’s the best “cupcake” he’s ever had. I say they were the best dessert I’ve ever made.

  • Reply
    Lauren
    January 5, 2011 at 4:24 pm

    Jenna- What is the cooking time if I were to do this as a cake? Or do you think I could use those cupcake liners that don’t need a muffin tin?

  • Reply
    Lauren
    January 5, 2011 at 4:29 pm

    Sorry! Just saw you answered my question in an earlier reply you did.

  • Reply
    sallyanne
    January 18, 2011 at 8:18 am

    I’m going to make these this weekend for a tea, but i’m just curious how full to fill the muffin tins… 3/4 full like normal cupcake recipes?

    • Reply
      jenna
      January 18, 2011 at 8:21 am

      yep! I always fill my muffin tins a little on the high side. Almost full! The batter will be thick so just scoop it in (and make sure they are greased!).

  • Reply
    Erin
    February 6, 2011 at 8:46 pm

    I made your buttercream frosting for cupcakes for a baby shower today, and it turned out really well! Unfortunately, I wasn’t as successful with using pastry tips, so I just gave up and frosted normally. Thanks for the super easy recipe. ๐Ÿ™‚

  • Reply
    corinne
    June 20, 2011 at 7:35 am

    Made these (in cake form) yesterday for fathers day! They were superb! Everyone was astonished that there was no flour in the cake and dad LOOOVED ๐Ÿ™‚ thanks Jenna

  • Reply
    Tiahne Taylor
    June 28, 2011 at 5:04 am

    Hey I’m from Australia and I really want to try this recipe!!!
    Only thing is…is the oven temp. on Celsius or Farenheit?
    I need to know ASAP!
    thanks, Tiahne ๐Ÿ™‚

  • Reply
    Hannah
    September 11, 2011 at 8:42 pm

    I just stumbled upon this recipe and it looks so delicious! I am gluten-free as well as dairy free– sometimes nondairy subs like a vegan margarine work well, but usually with some other leveners present at all. Do you think with the simplicity of this recipe I could replace the butter with a vegan margarine?

  • Reply
    Elise
    September 17, 2012 at 8:35 pm

    I raise backyard chickens and we just got a new batch of chicks, so in about four months I’m going to have waaaaay more eggs than I will know what to do with… I am so totally making these.

  • Reply
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  • Reply
    Stephanie
    March 20, 2014 at 4:31 pm

    This is an old enough post that I don’t know if you’ll see and/or respond to this inquiry, but I am curious about what would happen if you allowed the mixer to continue to whip the eggs and slowly drizzled in the melted chocolate mixture to incorporate the two, vs. folding it in?

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