Easter Baking, Homemade Fridge Mini Chocolate Cupcake | No bake Chocolate Cupcake recipe

Easter Baking, Homemade Fridge  Mini Chocolate Cupcake | No bake Chocolate Cupcake recipe

Homemade Mini Chocolate Cupcake in Fridge | Dry fruit Chocolate Cupcake recipe – Cake in Fridge

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.


1 1/2-2 cup crushed graham crackers or any digestive biscuit

1/4 cup walnut or Pecan or pistachio any nut

1/4 cup dry apricot or any dry fruit

1/4 cup raisin or dry cherries

3/4-1 cup chocolate chips or chocolate melt or any chocolate you have on hand dark or milk.

2 Tbsp butter

2 Tbsp light or dark syrup


1-In a big bowl, mix crushed biscuits, nut and dry fruits and set aside.

2-In a microwave safe container or dish melt butter, syrup and chocolate. Do 30 seconds interval. when most of the chocolate is melted, mix very fast so the rest of the chocolate will be melted completely. The chocolate texture is kind of fudge texture. It is thick and sticky. Use double boiler method  to melt the chocolate as well.

3-Pour in the melted chocolate over the biscuits mixture and mix very well so everything is coated with chocolate.

4-Scope a small amount of the mixture in a mini cupcake sheet that is covered with plastic wrap for easy removal.

5-Keep the sheet in the fridge for an hour or two to harden the chocolate.

Enjoy 🙂

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