These flourless chocolate cupcakes are decadent and satisfying with the rich bitterness of dark or bittersweet chocolate playing against the cool, subtle sweetness of sour cream whipped cream. My two-year-old told me these cupcakes were spicy! Ha!

They keep super well at room temperature in a sealed container and you’ll find that one cupcake is enough to satisfy!

Recipe note: If you like your chocolate confections sweeter or more mild, considering using semi-sweet chocolate in the place of bittersweet or true dark cacao chocolate. You could also use only one bar of dark/bittersweet instead of two if you want a milder flavor. We like the complexity of super dark, bitter chocolate so we go full throttle with the recipe as is!

The sour whipped cream is just out of this world! The sour cream adds more body, tang and richness and stands up against the rich chocolate very well making a perfect balance. Honestly, it’s just love at first bite!

PS: The whipped cream recipe makes much more than needed for the cupcakes. Just make it, you’re welcome;)


Gluten-free flourless chocolate cupcakes with creme fraiche whipped cream


  • 1 cup butter
  • 7 ounces (2 bars) bittersweet or very dark (like 72% cacao) chocolate
  • 2 teaspoons espresso powder (or instant coffee or espresso grounds)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup real cocoa powder (unsweetened)
  • 1/4 teaspoon sea salt
  • 1 Tablespoon vanilla extract
  • 4 large eggs, beaten.


  • 1 pint heavy whipping cream
  • 4-5 Tablespoons sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 pint sour cream


~ Preheat oven to 375 degrees

~ Spray or line a 12 muffin pan (I like the reusable silicone liners myself)

~ Dissolve espresso powder in 2 Tablespoons hot water

~In a large bowl, combine chocolate and butter and microwave for 30 seconds at a time, whisking vigorously in between, until smooth

~ Stir in all remaining cupcake ingredients until combined. I tend to add the eggs last so the chocolate mixture has had time to cool a bit

~ Pour batter evenly into muffin tin and bake for about 20 minutes until just set. Let cool completely.


~ Combine whipping cream, sugar and vanilla in a large bowl. Stir until sugar dissolves.

~ Beat with a hand or stand mixer until peaks form. Add sour cream and beat for another 30 seconds or so.

~ Top each cupcake with a crazy amount of the whipped cream. I also sometimes add a sprinkle of cinnamon or candied ginger over the whipped cream for extra flavor.


As I’ve mentioned countless times, I’m not much of a baker. I have little baking motivation and find it messy and annoyingly precise compared to cooking. Soooo since I went gluten free I’ve had some new motivation for baking. Never thought much of cupcakes but it’s amazing how strong a craving for something can get when you can’t have it! This brings us to this week’s hankering for cupcakes and cream cheese frosting, which is bar none, hands done my very favorite frosting!! This gluten-free cupcake recipe uses all-purpose gluten-free baking flour and almond flour as a batter base. It’s a nice dense cake, I found it sort of reminiscent of poundcake with a nice slight chew. It’s a winner!

Almond flour, made from blanched almonds, is finer and softer than almond meal. Next time I’ll try this recipe with almond meal, which is just ground almonds, and update the post if it’s a viable or preferable substitution. Pro tip* To get the most juice out of your lemons, roll them on the counter before juicing.

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  • 1 cup all purpose gluten-free baking flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch sea salt
  • 1 cup packed brown sugar
  • 5 eggs
  • 1/2 plain fat free yogurt (natural, no thickeners etc.)
  • 4 Tablespoons fresh lemon juice (slightly less than 2 average lemons)
  • finely grated zest of 1 lemon
  • 1 teaspoon vanilla extract


  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • fresh blueberries
  • finely grated zest of 1 lemon

~ Preheat oven to 350. Line a muffin pan with papers.

~ In a bowl, whisk together the flours, baking powder, baking soda, sea salt and brown sugar until combined.

~ In a large mixing bowl, beat the eggs until foamy. Beat in cream cheese and yogurt until smooth.

~ Mix in lemon juice, lemon zest and vanilla.

~ Slowly add the flour mixture and beat for 2 minutes.

~ Pour batter into cupcake papers, filling almost to the top as this batter does not rise much and bake at 350 degrees for 20 minutes or so or until a toothpick inserted into the center of a cupcake comes out clean.

~ Let cool.

~ While the cupcakes cool, beat together cream cheese, powdered sugar and lemon juice until smooth.

~ Frost cooled cupcakes and top each cupcake with blueberries and a pinch of finely grated lemon zest.

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