Flourless Chocolate Cupcake Recipe Flopped

by Barbara
(Vancouver, WA)

My Flourless Chocolate Cupcake Recipe Flopped. Problem with, guess what, chocolate melting...

I have a flourless chocolate cupcake recipe. Very simple (chocolate, butter, vanilla, cocoa powder, sugar, eggs). I made it once and produced fabulous results.

I made it again, followed same directions, did everything the same, but when I added the sugar and hot cocoa, the chocolate immediately changed texture and looked more like brownie mix and had a very 'sugary' texture when I rolled it between my fingers and was a bit sticky.

Needless to say, when I baked them, they came out pretty much the same.

The only known thing I changed was I used high quality chocolate (Sharfenberger bittersweet chocolate) the first time, and Giradelli the second time.

Could that have made the difference?

When I melted the chocolate, it seemed more watery to begin with but everything melted fine and consistent, until I added the sugar.

Do you think it was the chocolate or I did something wrong melting it? Everything else was exactly the same.

Hi Barbara,

Interesting question. I'm not sure what the answer is for certain. Yes, the quality of the chocolate could certainly be a contributing factor, but for some reason I'm not convinced that's the problem in this case.

I'm wondering if it may have been the temperature of the melted chocolate when you added the sugar and cocoa powder. Chocolate is so funny and temperamental.

If you get the least bit of moisture in it while mixing or if it gets too hot, bad things happen! :)

Since I don't know the answer myself, I'm hoping someone else will see your post and add their input, whether they've had experience with a flourless chocolate cupcake recipe that flopped or not.

Do let me know if YOU figure it out as well. :)

Hope it was still tasty even though it wasn't as good as your first batch of flourless chocolate cup cakes.


Comments for Flourless Chocolate Cupcake Recipe Flopped

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Aug 09, 2011
Egg + Sugar first
by: Melissa

I make flourless chocolate cake a lot, and find mixing the sugar with the eggs before adding into the melted chocolate mixture helps to prevent this issue.

May 29, 2011
Still searching...
by: barbara

Thanks Angie. I do not believe it was water although chemically it makes sense due to. Because I am quite sure whatever happened was triggered by the addition of the sugar. I'm leaning toward thinking it had something to do with the temperature. I didn't bother to test it, because I had zero problem making it the same way before. Maybe somebody else will come up with something!

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