These flourless chocolate cupcakes are a rich, decadent treat with zero flour. Gluten-free, grain-free, and topped with a cloud of whipped cream and fresh berries, they’re perfect for a healthier indulgence that still satisfies your chocolate cravings.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍨 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes
These healthy flourless chocolate cupcakes are everything you love about a chocolate dessert—rich, fudgy, and just the right amount of sweet—but without the flour. They’re naturally gluten-free and grain-free, making them perfect for anyone with dietary restrictions or those simply looking for a healthier option.
The cupcakes have a deep chocolate flavor thanks to melted chocolate chips and cocoa powder, while the whipped cream topping adds a light, airy contrast. Top them off with fresh berries, and you’ve got a stunning dessert that feels indulgent but is surprisingly easy to make.
Bonus: They’re super moist and satisfying without feeling overly heavy!
👩🍳 For more chocolate desserts that are also healthy, check out these: chocolate zucchini cake, paleo self-saucing chocolate pudding, keto chocolate cake, paleo and gluten-free banana chocolate chip muffins. Oh, and these black forest cupcakes! If you like wheat-free choc desserts, check out this flourless mug cake from Ditch The Wheat.
What You’ll Need
Here is what you’ll need for this flourless chocolate cupcake recipe. Find the full measurements in the recipe card below.
- Chocolate and butter: Semisweet chocolate chips and butter form the rich, smooth base of the cupcakes. You can swap in dark chocolate if you prefer more bitterness.
- Sweeteners: Granulated sugar sweetens the cupcakes just enough. You can substitute with coconut sugar for a less refined option.
- Vanilla extract: This adds warmth, while a touch of salt enhances the chocolate flavor.
- Eggs: These act as the binder, giving the cupcakes structure and richness. Be sure to use room-temperature eggs for smooth mixing.
- Cocoa powder: Adds an extra layer of chocolate intensity and bulk without needing flour.
- Whipped cream & berries: Light whipped cream balances the richness of the cupcakes, and fresh berries provide a juicy, tart contrast. You could also use dairy-free cream if needed.
How To Make Flourless Chocolate Cupcakes
Here are some handy step-by-step photos of how to make flourless chocolate cupcakes. Find the full recipe and nutritional information below.
- Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- Melt chocolate chips and butter together in the microwave or a double boiler.
- Stir in sugar, salt, and vanilla extract until well combined.
- Add eggs, one at a time, mixing well after each. The batter will become thick and glossy.
- Sift cocoa powder over the batter and fold it in gently.
- Spoon the batter into the liners, filling them about two-thirds full.
- Bake for 15-20 minutes, until a toothpick comes out with moist crumbs.
- Cool for 10 minutes in the tin, then transfer to a rack to cool completely.
- For the whipped cream, chill your bowl and beaters for 15 minutes, then beat the cream until it thickens. Add powdered sugar and vanilla, and beat until soft peaks form.
- Top the cooled cupcakes with whipped cream and fresh berries.
Watch The Video
Recipe Tips
- For the best flavor, use high-quality chocolate chips. If you love dark chocolate, swap semisweet for bittersweet.
- Flourless cupcakes can dry out quickly, so check them a few minutes before they’re done.
- Make sure your eggs are at room temp to help the batter come together smoothly.
- Stop beating the whipped cream as soon as you reach your desired peak—soft or stiff. Overbeating can turn it into butter!
Serving Suggestions
Serve these cupcakes with a side of fresh fruit like strawberries or raspberries. If you want to go all out, drizzle some warm melted chocolate over the whipped cream or add a sprinkle of chopped nuts for extra texture. These also pair perfectly with a hot cup of coffee or a scoop of vanilla ice cream for an even more indulgent dessert.
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Ingredients
For the cupcakes:
- 1 cup semisweet chocolate chips 6 oz / 175 grams
- ½ cup unsalted butter 4 oz / 115 grams
- ¾ cup granulated sugar 5.5 oz / 150 grams
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ½ cup unsweetened cocoa powder 1.75 oz / 50 grams
For the whipped cream:
- 1 cup heavy cream 8 oz / 240 ml
- 2.5 tablespoons powdered sugar to taste
- 1 teaspoon vanilla extract
- Fresh berries for topping
Instructions
To make chocolate cupcakes
- Set your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring after each, until smooth. Alternatively, melt them together in a double boiler.
- Add the sugar, salt, and vanilla extract to the melted chocolate mixture. Stir until well combined.
- Crack the eggs into the mixture one at a time, beating well after each addition. The batter will become thick and glossy.
- Sift the cocoa powder over the batter and fold it in gently until no streaks remain. The batter will be dense and rich.
- Spoon the batter into the prepared liners, filling each about two-thirds full. Smooth the tops with the back of a spoon or a spatula.
- Place the muffin tin in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
To Make the Whipped Cream
- Place the mixing bowl and beaters or whisk in the refrigerator for about 15-20 minutes. This helps the cream whip up faster (optional but recommended).
- Pour the cold heavy cream into the chilled bowl. Using an electric mixer at medium speed, begin to beat the cream.
- As the cream starts to thicken, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form.
- If you prefer a firmer whipped cream, continue beating until stiff peaks form.
- Once the whipped cream is ready, spoon it on top of the cooled cupcakes or use a piping bag for a fancier look. Top with fresh berries.
Video
Notes
- Storage tips: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. If you want to freeze them, skip the whipped cream topping and freeze the cupcakes for up to 2 months.
- Can I use a different kind of sugar? Yes! You can use coconut sugar or even a sugar substitute like monk fruit for a lower-sugar option.
- How can I make these dairy-free? Swap out the butter for a dairy-free alternative like coconut oil, and use a dairy-free whipped topping instead of heavy cream.
- Why did my cupcakes sink? Flourless cakes can sometimes sink in the middle as they cool. To prevent this, make sure not to overmix the eggs and keep an eye on the baking time.
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