Flourless Ricotta Cupcakes with Chocolate Coconut Cream: Your Perfect Gluten-Free Spring Treat
Welcome the delightful essence of spring into your kitchen with these incredibly light and moist Flourless Ricotta Cupcakes! These mini chocolate delights are a testament to how utterly delicious gluten-free baking can be. Each delicate cupcake is generously topped with a rich and creamy Chocolate Coconut Cream, creating a dessert that is not only visually appealing but also a symphony of flavors and textures. They are the perfect bite-sized addition to any springtime celebration, from Easter gatherings to elegant afternoon tea parties.
As spring unfurls its vibrant colors and warmer days, our minds naturally drift towards fresh, joyful flavors and elegant treats. With Easter just around the corner, thoughts of pastels, fresh blooms, and, of course, chocolate fill the air. It’s the ideal time to embrace new baking adventures, especially when they result in something as delightful as these gluten-free chocolate cupcakes. While dreaming of classic carrot cake, these ricotta-infused cupcakes offer a unique twist that’s equally fitting for the season. Baking something special like these Flourless Ricotta Cupcakes for your loved ones truly captures the spirit of the holidays, don’t you think?
What culinary plans are simmering in your mind for the upcoming Easter weekend? Will you be baking traditional favorites or trying something new and exciting?
Celebrating Milestones and Delicious Recipes
Beyond the joy of spring and the anticipation of Easter, today marks a special occasion for me: my one-year blogiversary! It’s incredible to think that just one year ago, on March 27, 2017, I published my very first post on Crumb Top Baking – a recipe for Triple Berry Chia Jam. Time truly flies when you’re doing something you love.
Looking back, it feels like both a distant memory and just yesterday. This past year has been an incredible journey of learning, growth, and connection. I’ve gained invaluable knowledge about blogging, photography, and recipe development, and had the privilege of connecting with so many wonderful individuals. From fellow food bloggers who share their insights and encouragement, to the incredible community of readers who inspire me daily, I am endlessly grateful. Of course, none of this would be possible without the unwavering support of my amazing husband, family, and friends. They were my very first blog readers, cheering me on from the start, and continue to be my most daring (and honest!) taste testers. Their encouragement fuels my passion and helps bring new, delicious ideas to life.
I am absolutely thrilled for what the year ahead holds for Crumb Top Baking and deeply appreciative of each and every one of you – my virtual friends and dedicated readers – who take the time to visit my little corner of the internet each week. Your engagement and support mean the world to me. Thank you, from the bottom of my heart, for being a part of this journey!
Revisiting a Classic: Updated Flourless Ricotta Cupcakes
What better way to celebrate a year of blogging than by revisiting and perfecting one of my earlier creations? These Flourless Ricotta Cupcakes with Chocolate Coconut Cream originally made their debut in April 2017. Since then, I’ve gained a year’s worth of baking experience and insights, prompting me to make some thoughtful adjustments to the recipe. I’ve also updated the photography to truly capture their deliciousness. The timing couldn’t be more perfect to share this refined and even more irresistible recipe with you all!
Why These Flourless Ricotta Cupcakes Are a Must-Try
While these delicious flourless cupcakes are perfect for any time of year, their light and airy texture, coupled with their rich chocolate flavor, make them exceptionally well-suited for spring brunches and elegant afternoon tea parties – a personal dream of mine to host! They strike that perfect balance of feeling wonderfully decadent yet remaining delightfully bite-sized and light. This makes them ideal for occasions where you desire just a touch of sweetness without feeling overly indulgent.
A significant highlight of this recipe is its gluten-free nature, making it accessible and enjoyable for even more people. The absence of traditional flour doesn’t compromise on texture or flavor; instead, it brings a unique richness. The recipe thoughtfully combines simple, wholesome ingredients: creamy ricotta cheese, naturally sweet maple syrup, rich cocoa, eggs for binding and structure, fragrant vanilla, finely ground almonds, baking powder for lift, and a pinch of salt to enhance all the flavors. I typically limit my dairy intake, but ricotta is an ingredient I truly appreciate, especially for the incredible moisture and delicate texture it imparts to these cupcakes. It’s a game-changer for flourless baking!
The Magic of Chocolate Coconut Cream
For those who have been following Crumb Top Baking for a while, you’ll know about my slight (okay, maybe not-so-slight!) obsession with whipped coconut milk. It truly is a remarkable dairy-free dessert topping, offering a luscious creaminess and a subtle, delightful flavor that pairs exquisitely with these Flourless Ricotta Cupcakes. Its versatility is incredible, and I often use it in other favorite recipes, such as this refreshing strawberry shortcake tart and my beloved coconut carrot bundt cake.
Whipped coconut milk boasts a wonderfully light taste and texture, with a consistency that is absolutely perfect for piping onto cupcakes, creating beautiful swirls and peaks. And here’s a little secret: you don’t have to fret if your piping technique isn’t flawless (mine certainly isn’t!). That’s precisely what sprinkles are for! They are the ultimate disguise for any imperfections in your frosting application, adding a burst of color and fun that makes every cupcake look professionally decorated. So go ahead, be generous with those sprinkles and enjoy the process!
Crafting these Flourless Ricotta Cupcakes is a rewarding experience, yielding a dessert that is as impressive as it is delicious. The combination of moist, chocolatey cake and the airy, sweet coconut cream is simply divine. Whether you’re celebrating a special occasion or simply treating yourself to a delightful gluten-free sweet, these cupcakes are sure to become a new favorite.
As always, if you decide to bake these delightful cupcakes, I would absolutely love to hear about your experience! Please share your thoughts and photos in the comments section below. You can also connect with Crumb Top Baking and share your recipe creations on Instagram, Facebook, and Pinterest. Don’t forget to tag #crumbtopbaking so I can see your beautiful bakes!
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Flourless Ricotta Cupcakes with Chocolate Coconut Cream
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
Author: Leanne
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9
Category: Dessert, Gluten-Free, Cupcakes
Description
These Flourless Ricotta Cupcakes are incredibly light, wonderfully moist, and deeply chocolatey, perfectly complemented by a luscious Chocolate Coconut Cream frosting. They are the ideal bite-sized, naturally gluten-free dessert, perfect for spring celebrations or anytime you crave a sweet, satisfying treat!
Ingredients
For the cupcakes:
- 3/4 cup full fat ricotta cheese (essential for moisture and light texture)
- 1/3 cup pure maple syrup (for natural sweetness and unique flavor)
- 1 tsp vanilla extract (enhances overall flavor)
- 2 large eggs (provide structure and richness)
- 1/2 cup ground almonds (almond flour/meal – the base for our flourless recipe)
- 1/3 cup unsweetened cocoa powder (for deep chocolate flavor)
- 1/2 tsp baking powder (for a perfect rise)
- 1/2 tsp kosher salt (balances sweetness and enhances chocolate)
For the chocolate coconut cream:
- 2 cans (400 ml) full fat coconut milk (ensure it’s refrigerated for at least 24 hours to separate cream and water – this is crucial for thick cream)
- 3 tbsp. maple syrup (sweetens and adds a hint of flavor to the cream)
- 1/8 cup unsweetened cocoa powder (for a rich chocolate coconut cream)
- Sprinkles or shredded coconut for topping (optional, but highly recommended for visual appeal and added texture)
Instructions
For the cupcakes:
- Pre-heat your oven to 350°F (175°C). Line a baking sheet or a shallow baking pan with 9 small baking cups (note: these are not standard mini muffin liners, but slightly larger small cupcake liners). This ensures even baking and easy removal.
- In a medium-sized mixing bowl, combine the full-fat ricotta cheese, maple syrup, and vanilla extract. Stir these wet ingredients together until they are well blended and smooth. Next, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This creates a cohesive, rich wet mixture.
- In a separate, smaller bowl, sift together the ground almonds (almond flour/meal), unsweetened cocoa powder, baking powder, and kosher salt. Sifting helps prevent lumps and ensures all dry ingredients are evenly distributed for a consistent cupcake texture.
- Gently add the sifted dry mixture to the wet mixture. Stir until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. The mixture may appear a little gritty due to the ricotta cheese, which is perfectly normal and contributes to its unique texture.
- Carefully spoon the cupcake batter into your prepared baking cups, filling each cup a little over halfway. Avoid overfilling, as the cupcakes will naturally rise during baking. Filling them correctly ensures beautiful, domed tops.
- Bake for 30-32 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked through. Keep an eye on them, as oven temperatures can vary.
- Allow the baked cupcakes to cool on the baking sheet for at least 10 minutes. This helps them set and prevents them from breaking. After 10 minutes, gently transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause your delicious coconut cream to melt!
For the chocolate coconut cream:
- Retrieve the refrigerated cans of full-fat coconut milk. Open them carefully and scoop out only the solidified, thick coconut cream into a deep mixing bowl. Discard any remaining coconut water, or save it for another recipe like smoothies!
- Using an electric mixer, beat the solid coconut cream on high speed for one minute. Scrape down the sides of the bowl to ensure all the cream is being whipped. Then, gradually add the maple syrup and cocoa powder. To minimize cocoa dust, add the cocoa a little at a time, mixing for about 30 seconds after each addition.
- Continue beating the coconut cream mixture on high speed until all ingredients are thoroughly combined and the cream is light, fluffy, and fully whipped. This process might take a few minutes, so be patient and let the mixer do its work until you achieve a beautiful, pipeable consistency.
- Once whipped, transfer the chocolate coconut cream to a piping bag fitted with your desired tip, or simply use a knife or small spatula to spread it generously onto the completely cooled cupcakes.
- Finally, top your decorated cupcakes with sprinkles or shredded coconut for an extra touch of flair and texture. Store the finished cupcakes in an airtight container in the fridge, and enjoy them within 2-3 days for optimal freshness.
Notes
- **Coconut Milk Preparation:** For the coconut milk to properly solidify and separate from the coconut water, it is essential that the cans are refrigerated for at least 24 hours, or ideally overnight. This step is crucial for achieving a thick, whip-able cream.
- **Gluten-Free Sprinkles:** If you are strictly adhering to a gluten-free diet, please ensure that any sprinkles you use for topping are certified gluten-free.
- **Recipe Updates:** This recipe was originally published in April 2017 and was updated and republished in March 2018 with improved ingredients and new photography to provide the best possible experience for our readers.
- **Serving Suggestions:** These cupcakes are best served chilled or at room temperature. They are perfect for afternoon tea, brunch, Easter gatherings, or a light dessert after dinner.
- **Flavor Variations:** Feel free to experiment with a hint of espresso powder in the cupcake batter for a mocha twist, or add a few drops of peppermint extract to the coconut cream for a festive touch.