I had intended to make these flourless chocolate cupcakes, a recipe from Martha Stewart, for Valentine’s Day and have it posted in advance. Since I didn’t prepare enough in advance, I was only able to do something for Valentine’s Day and not Chinese New Year (both coinciding on the same day this year). So, I apologize for not posting this sooner. I hope that everyone who celebrates had a good, happy Valentine’s Day and Chinese New Year.
I know that red cupcake liners would have been more appropriate, all considering, or even white ones with red hearts – or something! but SpongeBob SquarePants and Christmas-themed cupcake liners were the ones I currently have available. Besides of which, it’s not the paper that makes the cupcake, right?
The only things I changed about the recipe was substituting the butter with coconut oil and using honey in place of the sugar. Remember, honey is much sweeter than sugar, so 1 cup sugar is the equivalent of 1/2 cup honey and so on. Rather than recap the recipe or simply provide a link to it, I made a video, embedded below, showing how I made the cupcakes. The resulting cupcakes are moist and light. They’re so good that they can be eaten on their own, without any icing or ice cream as Martha suggests.
I only had so much chocolate, so I cut the recipe in half – using 4 ounces of chocolate instead of 8 ounces as in the original recipe and so on. My only vexation with the video is that I’d hoped to get an image of the actual cupcakes for the thumbnail – not of the mix! Oh well.
I had to ask my sister for help to take the first photo of this entry as I was holding the plate with the cupcake and ice cream. (The Lauren Bacall background is my tee shirt.)
The original recipe can be found here. A half recipe makes 10 cupcakes.