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Flourless Chocolate Cupcakes with Raspberry Frosting

Amy Kritzer
No need to wait until Passover to make these gluten free cupcakes!
4.50 from 8 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Gluten Free, Passover
Servings 12


For Cupcakes

  • 4 ounces bittersweet or dark chocolate roughly chopped
  • 1 stick 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • teaspoon salt
  • 1/2 cup unsweetened cocoa powder

For Raspberry Frosting

  • 1 stick 1/2 cup unsalted butter, at room temperature
  • 2 cups sifted kosher for Passover confectioner's sugar has potato starch instead of cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries washed and dried well, plus more for garnish
  • whole milk or water optional


  • Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
  • First up, melt your chocolate and butter in a medium saucepan over low heat while stirring until smooth. In a large heat-proof bowl, measure out the sugar and set aside.
  • When the chocolate mixture is ready, add the warm mixture to the bowl with the sugar and beat with a hand-mixer just until incorporated. I used bittersweet, but dark chocolate would be awesome too! Let cool.
  • Next up, add the eggs one at a time, beating after each one. Then add the vanilla and mix, and the salt and cocoa powder and mix, just until combined.
  • Spoon the mixture evenly into 12 cupcake tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
  • While your cupcakes are cooking, let’s make the frosting! Beat the soft butter, kosher for Passover confectioners sugar (has potato starch instead of cornstarch), and vanilla with a hand mixer until incorporated.
  • Next up, add in the raspberries and beat until smooth. If the frosting is a little dry, add a bit of milk or water to the mix. If it is too runny, add more powdered sugar. It should be thick but spreadable.
  • That’s it! Pipe or spread the frosting onto your cooled 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!
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