Prune Chocolate Cup Cakes

No butter anywhere in this batter, and that’s by design. Heavy cream does all the work here, giving these cupcakes a tender, almost pudding-like crumb that stays moist for days. Grated unsweetened chocolate folds directly into the dry ingredients, creating pockets of intense cocoa flavor throughout.

The cooked prunes are the real star. Pitted and cut into pieces, they add natural sweetness and a jammy chewiness that makes these cupcakes feel more like a European pastry than an American cupcake. The prune flavor doesn’t dominate. It blends into the chocolate, adding depth and moisture that you can taste but can’t quite identify.

Beating the eggs until thick and creamy is what gives these cupcakes their lift. Without butter to cream, the eggs carry all the air. Don’t rush this step.

Pro Tips

• Grate the chocolate on a box grater. Don’t try to melt it. Grated chocolate distributes evenly through the flour and creates those little bursts of flavor in every bite.
• Cook the prunes until very soft. They should mash easily with a fork. Firm prunes won’t break down in the batter and you’ll get tough chunks instead of a smooth texture.
• The sour cream variation is worth trying. The recipe notes you can swap sweet cream for sour cream with adjusted leavening. Sour cream adds tang that balances the chocolate and prune sweetness beautifully.
• Oil the muffin tins generously. No butter in the batter means less natural release. Paper liners work well too.

Variations

• Sour cream version: Use 1¼ cups sour cream instead of sweet cream, reduce baking powder to 2 teaspoons, and add ½ teaspoon baking soda as the recipe suggests.
• Cream cheese frosting: Top with a simple cream cheese frosting. The tanginess complements both the chocolate and prune flavors.