Easy No Frosting Jumbo Chocolate Cupcakes

No frosting cupcakes? You are probably wondering why anyone would ever want to make cupcakes with no frosting. I totally understand your concern. Frosting is awesome on cupcakes but sometimes you just need to enjoy the cake on its own. Perhaps you are cutting down on your calorie intake, have allergies or want to use the cupcakes as a base for a ice cream layered dessert. Either way the cakes will taste great with or without frosting. I made these because I had been eating plenty of rich desserts over the holiday and needed something a little less heavy. These no frosting jumbo chocolate cupcakes are perfect and absolutely delicious.

We love these no frosting cupcakes with ice cream for dessert or with a cup of hot cocoa or coffee. You can also top them with whipped cream or cream cheese. It is really the best way to make cupcakes because you can cater to different tastes and preferences with the toppings. If you are really in the mood for a cake with frosting you can check out our Easy Carrot Cake Recipe with cream cheese frosting.

The No Frosting Jumbo Chocolate Cupcakes Recipe:

What makes this easy No Frosting Jumbo Chocolate Cupcakes recipe special is the rich chocolate flavor and its easiness to make. With hints of coffee and vanilla, the flavor is amazing. We like Tresomega virgin coconut oil for this recipe instead of vegetable oil. You do not taste the coconut in the cake which is good while you still get the health benefits and richness of coconut oil.

You can use this same recipe for a 2 layer cake, just split the batter into two 9 inch baking pans. You can most certainly add frosting if you wish. Martha Stewart has a easy chocolate frosting recipe here.

The first time I made this recipe I was a little nervous to add the hot water. After I put the hot water in I thought for sure it was going to be a flop but it turned out great. The batter will be very watery but don’t worry, that is how it is supposed to look like.

How to Store Chocolate Cupcakes

Wrap each cupcake in cling plastic wrap first, then wrap with foil. Place in a large freezer bag and freeze. They will last for about 60 days. When storing in the fridge they can last for about a week. Just make sure they are sealed with cling wrap or in a air tight container.

Print Recipe

Easy No Frosting Jumbo Chocolate Cupcakes Recipe

Course

Dessert

Prep Time

20 minutes

Cook Time

30 minutes

Servings

cupcakes

Ingredients

• 2 Cups all Purpose flour
• 1 1/2 Cups granulated sugar
• 3/4 Cup cocoa Powder
• 2 Teaspoons baking powder
• 1 1/2 Teaspoon baking Soda
• 1 Teaspoon espresso Powder
• 1 Teaspoon Salt
• 1 Cup milk
• 2 Large eggs
• 1 Cup melted Tresomega Coconut Oil
• 1 Cup boiling water
• 2 Teaspoons pure vanilla extract

Course Dessert Prep Time 20 minutes Cook Time 30 minutes Servings cupcakes Ingredients 2 Cups all Purpose flour 1 1/2 Cups granulated sugar 3/4 Cup cocoa Powder 2 Teaspoons baking powder 1 1/2 Teaspoon baking Soda 1 Teaspoon espresso Powder 1 Teaspoon Salt 1 Cup milk 2 Large eggs 1 Cup melted Tresomega Coconut Oil 1 Cup boiling water 2 Teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350º F. If not using paper liners, prepare two 6 cup large muffin pans (makes 12 jumbo cupcakes) with butter and light dusting of flour.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl and combine well.
3. Add milk, coconut oil, eggs, and vanilla to flour mixture and mix together using a electric mixer. carefully add boiling water to the batter and mix well.
4. Distribute cake batter evenly between the two prepared muffin pans. Bake for 30-35 minutes.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Dust with powdered sugar and enjoy!