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  • Writer's pictureMs Yeoh

Flourless Dark Chocolate Cupcakes

Updated: Oct 6, 2020

These cupcakes are always a winner in my books, they taste so good that you can't even tell that they are gluten-free. Yes, you can feed everyone with these cupcakes and your gluten-free friends will love you for thinking of them too.

no dogs were harm in the making of these cupcakes.



150g butter, room temperature

250g dark chocolate, broken into pieces

250g almonds

250g sugar

6 eggs

1 tbsp baking powder

1 tbsp cocoa powder

Buttercream Icing:

240g butter, room temperature

680g icing sugar

40g milk

2 tsp vanilla extract

Chocolate Ganache:

100g dark chocolate, broken into pieces

80g whipping cream


Cupcake (makes 24):

  1. Preheat oven to 180 degrees. Line your cupcake pans with cupcake papers and set aside.

  2. Place chocolate into TM bowl and grate 10 secs/speed 9. Transfer into a bowl and set aside.

  3. Place almonds into TM bowl and grate 10 secs/speed 9. Transfer into bowl with the chocolate and set aside.

  4. Place sugar, butter, eggs, baking powder and cocoa powder into TM bowl and mix 20 secs/speed 7.

  5. Add reserved chocolate and almond mixture and combine 30 secs/speed 6.

  6. Fill cupcake papers 2/3 full and bake them in the oven for 20 minutes - 25 minutes or until toothpick comes out clean.

Once the cupcakes have cooled down, make the icing and chocolate ganache.

Buttercream Icing:

  1. Add all the ingredients for the buttercream icing into the TM bowl - mix 1 1/2 minutes/speed 5.

  2. Pipe the buttercream icing onto the cupcakes.

Chocolate Ganache:

  1. Place chocolate into the TM bowl and grate 10 secs/speed 8. Scrape down side of TM bowl with spatula.

  2. Add cream and melt 2-3 mins/50 degrees/speed 3.

  3. Dip the cupcakes into the chocolate ganache (see video below).

Last but not least, ENJOY!

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