Chocolate Cupcakes [gluten free]

Chocolate Cupcakes - Great with Custard when Warm or by Themselves the Next Day

A few weeks ago I bought some new silicone cupcake forms. They were cute, as they looked like forms for small Bundt cakes or Polish babka: fluted and ring-shaped.

I couldn’t wait to use them to see how the tiny babkas would turn out. Therefore, when I came across an interesting gluten-free recipe for cupcakes, I decided to give it a go.

The method requires quite a lot of eggs. And that is why even though there is no baking agent added; the Chocolate Cupcakes rose beautifully. They did fall afterwards but only a bit.

Related Post

After they had been baked, we couldn’t resist and tried them while they were still hot. And together with my husband we quickly agreed they needed something to be served with, like e.g. custard, as they were very delicate in texture.

But when we ate them a day later, they had an entirely different texture: moist and much heavier, and in truth, I preferred them that way.

There is not a lot of sugar used in this recipe. Therefore, if you prefer sweeter cupcakes, you may want to use some melted milk chocolate as icing on your baked Chocolate Cupcakes. P.S. If you prefer your chocolate bakes denser right from the start, try these Gluten-Free Brownies.

Chocolate Cupcakes [gluten free]

A recipe for gluten-free chocolate cupcakes that can be served hot with custard or by themselves the next day
Servings pieces
Prep Time 20 minutes
Cook Time 30 minutes



  1. Melt the chocolate over a pan of hot water, set aside to cool down.
  2. If you are using silicone cupcake forms, you don’t have to prepare them, otherwise grease them and sprinkle with sugar.
  3. Preheat and oven to 180C (160C for fan ovens).
  4. Beat the butter with approx. half of the sugar for a few minutes until the mixture gets fluffy; one by one add the egg yolks and then the cool chocolate, beat till everything is combined.
  5. Whisk the egg whites till stiff, add the rest of the sugar and whisk for 2 minutes longer.
  6. Add the third of the whisked egg whites and third of the ground almonds to the bowl with chocolate mixture, gently stir with a spatula. Repeat the process twice till you have used the egg whites and almonds.
  7. Divide the batter between 12 cupcake forms and put to the hot oven for 25-30 minutes until a wooden stick inserted to a cupcake comes out clean.
  8. Dust with icing sugar, or - if you prefer them to be sweeter – pour melted chocolate on top.

Recipe Notes

The recipe comes from a Polish cookbook "Ciasteczka - wyszukane smakołyki z całego świata"

Leave a Comment

Leave a Reply

Your email address will not be published.

Related Post

Recent Posts

  • Cakes
  • Desserts

Recipe For Easy Meringue With Blackcurrant Mousse

If you think it is too difficult to make a meringue, please read my tips. You will master this skill,…

  • Gluten Free
  • Main Courses
  • Pasta
  • Vegan

Kale Pasta with Chickpeas {Sirt Food Diet}

Have you heard about the SIRT food diet? If yes, here is another example of a delicious dish you can…

  • Biscuits
  • Gluten Free
  • Vegan

Homemade Twix Bars (GF and Vegan Twix Bars)

Are you a fan of Twix, but you are on a vegan or gluten-free diet and can't enjoy it any…

  • Bread

Easy Gluten Free Bread Recipe

How to make a delicious and fuss-free bread that can be enjoyed even by people on a gluten-free diet? -…

Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

Read More