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.