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Flourless Chocolate Cupcakes with Raspberry Whipped Cream Frosting

A rich gluten free cupcake with a light and fluffy raspberry frosting
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

FLOURLESS CHOCOLATE CAKE
  • 4 tablespoons butter, cubed
  • 6 ounces bakers German chocolate, finely chopped
  • 2 teaspoons instant espresso
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • ⅓ cup unsweetened cocoa
  • ¼ teaspoon salt
RASPBERRY SYRUP (for frosting)
  • 1 pint raspberries, plus more for decorating
  • 1/4 cup granulated sugar
  • ¼ cup filtered water
RASPBERRY WHIPPED CREAM FROSTING
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 2¾ cups heavy cream, cold
  • 5 teaspoons raspberry syrup
  • 1 teaspoon vanilla extract

Method
 

TO MAKE THE CAKE
  1. 1. Heat the oven to 350°F. Place a baking dish filled with water on the bottom tray of the oven to create a steamy oven. Line a cupcake tray with cupcake liners.
    1. In a large microwave safe bowl add the butter and chopped chocolate. Melt in 30 second intervals until melted.
    2. In the same bowl, add the sugar, espresso, and vanilla and whisk together. It will be thick like brownie batter.
    3. Add in the eggs, cocoa powder and salt. Whisk until smooth.
    4. Fill the cupcake tray with the cake mixture, around ⅔ full.
    5. Bake the cupcakes at 350° for 27-28 minutes. You should be able to pull a toothpick out of the center clean. It is important to not over bake them if you want a fudgey cupcake.
    6. Let them cool COMPLETELY. The frosting will melt if you put it on while they are still warm. I recommend placing them in the fridge at least a half hour before piping the frosting.
RASPBERRY SYRUP
  1. 1. Add the pint of raspberries, sugar and filtered water to a medium sauce pan. Heat on medium and bring to a boil. Reduce the heat to low and cook until the raspberries become soft.
    2. Place a fine mesh sieve over a medium bowl. Pour the berries in the sieve. With the back of a spatula press the juice into the bowl. Set aside, you will be using this for the frosting.
TO MAKE THE FROSTING
  1. 1. To the bowl of a stand up mixer with the paddle attachment attached, add the cream cheese and powdered sugar. Beat on medium until smooth, around 2 minutes.
    2. With the mixer on low, slowly add the cream. Add the raspberry and vanilla. Slowly increase the speed up to medium high and beat until the frosting creates stiff peaks. You will want the frosting to be pretty sturdy so it pipes well.
DECORATING
  1. 1. With a piping bag, pipe the frosting onto the cupcakes. Place a raspberry on top.