Flourless Chocolate Cupcakes with Raspberry Frosting
Prep time
Cook time
Total time
No need to wait until Passover to make these gluten free cupcakes!
Recipe type: Dessert, Passover, Gluten Free
Serves: 12
  • For cupcakes:
  • 4 ounces bittersweet or dark chocolate, roughly chopped
  • 1 stick (1/2 cup) unsalted butter
  • ¾ cup sugar
  • 3 large eggs
  • 1½ teaspoons vanilla
  • ½ cup unsweetened cocoa powder
  • For frosting:
  • 1 stick (1/2 cup) unsalted butter
  • 2 cups sifted kosher for Passover confectioner's sugar (has potato starch instead of cornstarch)
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries, washed and dried, plus more for garnish
  • Whole milk (optional)
  1. Preheat oven to 350 degrees F.
  2. First up, melt your chocolate and butter in a sauce pan until smooth. Then add the warm mixture to a bowl with the sugar and blend with a mixer until incorporated. I used bittersweet, but dark chocolate would be awesome too!
  3. Next up, add the eggs one at a time mixing after each one. Then add the vanilla and mix and the cocoa powder and mix.
  4. Almost done! Put the batter into a lined cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.
  5. While your cupcakes are cooking, let’s make frosting! Mix your butter and kosher for Passover confectioners sugar (has potato starch instead of cornstarch) until incorporated. Then add vanilla.
  6. Next up, add in the raspberries and blend until smooth. If the frosting is a little dry, add some milk to the mix. If it is too runny, add more powdered sugar.
  7. That’s it! Pipe the frosting onto your cupcakes and top with a raspberry if desired (I desired). These cupcakes are super rich and gooey- you may need a fork to eat them. Enjoy!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/flourless-chocolate-cupcakes-with-raspberry-frosting/