Get ready to make some seriously good gluten-free chocolate cupcakes. Topped with a smooth whipped chocolate ganache, these easy gluten-free cupcakes are pretty awesome. They're rich, moist, and perfect for any time you need a chocolate fix or want to bring something special to the table. Here's why this recipe is a keeper.
There are some natural gluten-free baked goods that always deserve my attention. These are easy recipes to make and don't require fancy ingredients, like these cookies made with sunflower seed butter, Spanish almond flan made with almond flour, or my favorite dessert, Tarta de Santiago, a Spanish recipe that is very popular on my website.
Made with unsweetened cocoa powder, these flourless cupcakes are perfect for any occasion. However, they shine during celebratory seasons and holidays, such as birthdays, Valentine's Day, or Christmas, when chocolate becomes the language of love and joy.
Ingredients
For this easy recipe, you will need:
Cupcakes:
- Dark chocolate: Use 70% dark chocolate or 52% semi-sweet chocolate.
- Unsalted butter: We always control the salt in this recipe, so we always use unsalted butter unless the recipe calls for salted butter.
- Brown sugar: I used dark brown sugar because I love the richness of it. You can go for light brown sugar otherwise.
- Large eggs at room temperature: They mix better with the rest of the ingredients.
- Vanilla extract: Because everything is better with vanilla.
- Unsweetened cocoa powder: is an important ingredient that holds the cupcake together. There is no replacement for this ingredient.
- Salt: You will need just a pinch of salt to enhance the other flavors.
Chocolate Ganache:
- Semisweet chocolate chips: Try to use the best quality of chocolate chips you can afford. Chocolate ganache is a decadent type of frosting, and the quality of the ingredients is crucial.
- Heavy cream: there is no replacement for heavy whipping cream.
Equipment
A good muffin tin and a reliable electric mixer are your best friends here. If you’re using silicone bakeware, remember that baking times might vary slightly.
To Make Flourless Chocolate Cupcakes
Make the cupcakes first:
Step 1. Preheat the oven and line the baking pan with paper liners.
Step 2. Melt chocolate with butter in the microwave.
Step 3. Whisk in sugar, eggs, and vanilla.
Step 4. Fold in cocoa powder and salt.
Step 5. Distribute the batter among paper liners.
Step 6. Bake.
Make the chocolate ganache:
Step 1. Place the chocolate chips in a larger bowl and set aside.
Step 2. Bring the heavy cream to a boil and remove it immediately. Do not boil! Pour the heavy cream over the chocolate and let it sit for a few minutes so the chips start to melt. Add vanilla extract.
Step 3. Stir until the chocolate is completely melted and the ganache is smooth and glossy.
Step 4. Refrigerate the ganache, then beat it with an electric mixer until lighter in color and fluffy.
Step 5. Frost the cupcakes with the mixture and decorate as you like.
Top Tip
To obtain moist cupcakes, don’t overbake them!
What to serve with these cupcakes
- Coffee: A cup of strong coffee or espresso complements the rich chocolate flavor, balancing sweetness and natural bitterness.
- Milk: Cold milk, whether dairy or a plant-based alternative, is a classic pairing with chocolate cupcakes for a reason—it's incredibly soothing and balances the richness of the dessert.
- Wine: For a more sophisticated twist, pair the cupcakes with a dessert wine like Port or a sweet red wine that can withstand the chocolate's bold flavors.
- Vanilla Ice Cream: A scoop of vanilla ice cream alongside the cupcake creates a classic chocolate-vanilla combo, offering a creamy texture and cool relief from the rich ganache.
- Fresh Berries: Serve the cupcakes with a side of fresh raspberries, strawberries, or blueberries for a light, tangy contrast to the deep chocolate.
Storage
These gluten-free cupcakes can be kept in an airtight container at room temperature for up to 3 days. The ganache can be refrigerated and re-whipped before serving to maintain its fluffy texture.
For unfrosted cupcakes, wrap individually in plastic wrap and store in an airtight container for up to 3 months; thaw at room temperature before adding fresh ganache. For frosted cupcakes, wrap and freeze for up to 3 months; thaw in the fridge and bring to room temperature before serving.
More Recipes To Love
If you liked these gluten-free cupcakes, you might also like this recipe for chocolate cupcakes with espresso and chocolate chips or these chocolate cupcakes made from scratch and frosted with rum chocolate ganache. Or, you can try my new Chocolate Potato Chip Clusters recipe, made with only 2 ingredients.
📖 Recipe
Gluten-Free Chocolate Cupcakes With Chocolate Ganache
Ingredients
Cupcakes:
- 3.5 ounces dark chocolate 70%
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
Chocolate Ganache:
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
Cupcakes:
- Start by preheating your oven to 350F. Chop your chocolate bar into smaller pieces for easier melting.
- In a medium-sized, microwave-safe bowl, combine the chopped chocolate and unsalted butter. Microwave this mixture in 20-second increments, stirring well after each interval, until both the chocolate and butter are completely melted and combined.
- In a separate, larger bowl, combine the melted chocolate butter blend with the light brown sugar, eggs, and vanilla extract. Whisk until smooth.
- Sift the unsweetened cocoa powder and salt directly into your wet ingredients. Stir everything together until just combined; be careful not to overmix.
- Line a cupcake pan with paper liners. Evenly distribute the batter among the liners, filling each one.
- Place the pan in the oven and bake for 12-14 minutes, just until the tops of the cupcakes are set and no longer wobbly. Remove from the oven and let them cool completely on a wire rack before adding any frosting.
Chocolate Ganache:
- While the cupcakes are cooling, make the ganache by placing the semisweet chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium-high heat until it begins to steam, indicating it's just about to boil. Pour the hot cream over the chocolate chips, ensuring all the chips are covered. Let the mixture stand for 10 minutes without stirring to melt the chocolate chips.
- After 10 minutes, add the vanilla extract to the mixture. Stir everything together until the ganache is smooth and glossy.
- Transfer the bowl of ganache to the refrigerator to cool and thicken slightly, about 30-45 minutes. This will make it easier to whip to the right consistency.
- Once cooled, whip the ganache using a stand mixer or hand mixer until it forms stiff peaks, making it fluffy and lighter in color.
- Spoon the whipped ganache into a piping bag fitted with a star tip for a professional finish. For an easy alternative, you can use a resealable plastic bag with a corner cut off. Frost the cooled cupcakes.
- Decorate the frosted cupcakes as desired to add your personal touch.
Notes
- Chocolate Quality Matters: For the best flavor in the cupcakes and ganache, use high-quality chocolate. The percentage of cocoa in the chocolate can significantly affect the taste and texture.
- Sifting Dry Ingredients: Sift cocoa powder to avoid lumps in your batter.
- Whipping Ganache: When whipping the ganache, start at a low speed and gradually increase it to prevent splashing. When it's ready, the ganache will lighten in color and texture.
- Storage: Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
- Leftover Ganache can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Thaw it in the refrigerator, then let it come to room temperature, and re-whip if necessary before using.
- Decorations: For an extra pop of color and texture, customize your cupcakes with sprinkles, edible glitter, or fresh berries.
- Serving Suggestion: Serve the cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream.
Gigi says
I’m so glad I found this recipe! I’m trying to eat less gluten and baked goods are my kryptonite! So easy to make and gluten free! Yum!
Gabriela says
I hope you try the recipe. It is on the rich side, but so good. Don't overbake them would be my advice!Thank you for visiting!