Flourless Chocolate Cupcakes with Raspberry Frosting

My Mom would make a Passover lasagna every year when we were growing up. Now that may seem innocent enough, but kosher for Passover pasta is just not good. Not a fan. And normally, we were the kind of family that ate lasagna maybe once, or at most twice, per year. So surely, all evidence supports that we could go eight days or so without a lasagna.

But when I tried telling my Mom that, she would just not take no for an answer. Somehow, since we could not eat normal lasagna, she made it her mission to try to make this tasty Italian treat free from leavened products.

I never really understood this reasoning. That is, until now. I probably eat chocolate cupcakes at most once per year. Now they are delicious, don’t get me wrong, but I don’t have a major sweet tooth. I would rather wreck havoc on a plate of steaks than a plate of cookies. But this year my mission was to create a glorious chocolate cupcake that could be enjoyed all Passover week.

Success! I adapted a flourless chocolate cake recipe and added a delicious raspberry frosting. Note that this frosting is dairy, so not meat meal friendly. It does make a delicious breakfast though! Trust me.


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!




  1. Bubbe says

    Where is the raspberry frosting recipe????? I want to put it on my passover flourless chocolate cake. I PROMISE it will be better than my Pesach lasagna!!!!!!

    Your Bubs

  2. says

    I followed the link over. So easy and looks so delicious! Plus no food dye to achieve pink. I want to make a red velvet cake with no food dye. I’ve heard beets work, but I’m not sold on trying that yet…Maybe raspberries!

  3. Nat says

    Hey there Amy,

    Sorry I can’t seem to find the link for the raspberry frosting, I followed the link but it only showed the ingredients for the cupcake, yumo but sorry have I missed he link to the frosting? Thanks

    • says

      I looked at the guest post and it looks like she removed the plugin where I had the recipe- it was on the bottom! So the full recipe isn’t there anymore. I honestly don’t remember what it was :( Maybe fresh raspberries, powdered sugar, butter and vanilla? I’ll come up with another recipe this Passover!

  4. Nathalie says

    Looks delish! I can’t find the measurements anywhere though, Amy – where can I find it? It’s not listed in the link. Thanks!

    • says

      Hi Nathalie,

      It looks like the recipe got erased on the link! I think that blogger deleted the recipe plugin she used. I’ll work on recreating it this year. Sorry!