flourless chocolate and raspberry cupcakes

As you can probably tell baking is not my best skill 🙂 But it doesn’t bother me, as long as the final effect is tasty. I passionately can spend hours in the kitchen trying to make something pretty, usually inspired by sweet creations made by others – and most often it comes out like this. But as soon as I make a first bite and I can taste chocolate fluffiness, and creamy texture of mascarpone mixed with juicy raspberries it doesn’t matter how it looks like. For sugar eaters it might not be sweet enough, as I didn’t add any sugar or sugar replacement to mascarpone. But for me it’s sweet enough. I prefer to be able to taste slight bitterness of chocolate and gentle sweetness of fruits. I think cherries would be also delicious. Chocolate and cherries and chocolate and raspberries are my favourite combinations.

I used a muffin tray and baking paper cut in squares instead of proper cupcake liners. You can do the same or use fancy, colourful cupcake liners – they will look much prettier that’s for sure. I don’t bake often enough to have them on hand, that’s why I always use bits of baking paper.

It’s a perfect recipe for all of you who cannot tolerate gluten as these cupcakes are free from flour. They are made only with 4 ingredients: eggs, dark chocolate, butter and sugar replacement. With simple mix of mascarpone and fruits on top. These cupcakes are very light and that’s their downside – you won’t even notice when you eat them all, and you will need to make a new batch.



flourless chocolate and raspberry cupcakes


NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for 12 cupcakes:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 100g butter
  • 5 large eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • 250 g mascarpone cheese
  • 1 cup raspberries

DIRECTIONS

Break the chocolate in smaller pieces and place in a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet). Add butter and stir until fully melted. Remove the bowl from the pot and let cool down to room temperature.

Now whip the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Heat the oven to about 160ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Now fill up each cupcake liner, bake for about 25 minutes. After baking let it cool down completely.

Set aside couple raspberries and smash the rest with a fork. Whip mascarpone cheese with mashed raspberries. I used my icing kit to “decorate” cupcakes but mascarpone mixed with raspberries is not thick enough to keep the shape of icing tip, although still looks nicer than if I would use a spoon. Decorate each cupcake with couple raspberries and enjoy.

3 ingredients cream cheese cupcakes (keto)

Does anyone can explain me what’s the difference between cupcake and muffin? I was deliberating about it for a while – how to call them – a cupcake or a muffin. Muffins are for me more like “bread” kind of dough, and cupcakes usually have some cool creamy frosting on top, when these small cheesecakes don’t have. So maybe I should call them small cheesecakes? I don’t know. I called them cupcakes because when they deflate, they are perfect to put some creamy, fluffy icing on top. I’m a very simple girl though, don’t have skills and tools to make a fancy icing (although I dream about it, but I’m too scared that it’s gonna be a disaster…

…like here for example):

That’s why I clever bypassed that idea, placing some almond flakes on top of each cupcake. Which was actually a very good idea. Toasted almonds not only gives a nice crunch to a creamy and delicate texture of cheesecake, but also adds a lot of flavour to it.

I borrowed the idea for these cupcakes aka small cheesecakes from this recipe and definitely it’s worth making again and again. It’s easy, fast and you need only three ingredients (not counting the almonds). I will surely use this recipe more than couple of times, because I already have a few ideas how to experiment with it. So stay tuned, if you want to see these experiments and maybe have some fun if I fail 😉

Other thing I have to say, that the idea with making your own muffin/cupcake liners is genius! As I’ve addressed in this post about “11 emergency swaps when you’re missing something in your kitchen“, if you don’t have muffin liners you can use your own liners made with baking paper – it works great. I’m really impressed with this hack – I can make them bigger or smaller depending on my needs (of course in this case I’ve managed to make them too small), and they look kind of cool made of white baking paper. What do you think?

Very sadly cheese batter rises beautifully while baking, they were giant comparing to the amount of batter I’ve added to each form. But as cheesecake does, they deflate significantly. There is also no flour or rising agent, so nothing that could somehow stabilize it when it rises. So you have to expect that it will deflate.

Why the cheesecake deflates?

It is common for the cheesecake to deflate and look unappetizing when taken out of the oven. Its surface is not even and the edge remains high. The cheesecake deflates because the temperature change during baking and removing the cheesecake from the oven. The air increases in volume, making the dough fluffy. When you remove the cheesecake from the oven, the gas bubbles lose their volume, and the dough falls under its weight. Also if you use baking powder or yeast, sugar starts to react with it and causes gas evolution which makes the batter rising, and then loosing its volume, when the temperatures goes down. Therefore, you should know when to remove the cheesecake from the oven. Never take it out straight away.

A good way for the baked cheesecake to not fall is to gradually open the oven door.

Here’s couple of tips:

  • after cooking, turn off the oven and leave the cake in it for about 10 – 15 minutes
  • after this time, open the oven door to a small slit and leave it for 5 minutes
  • then open the door more and wait 5 minutes again
  • then open the oven door completely, leave the dough in the oven and let it cool completely
  • if you make normal size cheesecake, you can drop it on the floor or on the kitchen caunter (in the tin of course) after baking – not from very up high – like 30cm – so the air bubbles will disappear fast and cheesecake won’t manage to deflate that much
  • also do not over beat the batter – if you “load” a lot of air to it there is a bigger chance that the final product will be smaller that it looked in the oven

3 ingredients cream cheese cupcakes (keto)

INGREDIENTS (for about 12 cupcakes):

  • 400g cream cheese
  • 2 large eggs
  • 5 tbsp xylitol (or other sugar replacement)
  • additionally: handful of almond flakes

DIRECTIONS

Prepare first muffin baking tray, if you don’t have the cupcake liners, use squares of baking paper. I’ve cut them a bit too small and I’ve been left with some batter, so keep in mind to cut enough big squares of baking paper, so it’s higher than the surface of the baking tray. Batter is very liquid, so it needs something to hold it. I haven’t try to bake them without any lining, it’s just easier to take them out after baking. To make your own liners cut a piece of baking paper in squares and shape them on the glass or cup placed upside down. Its very easy and works great.

Beat cream cheese with xylitol using handheld mixer, then add eggs, one by one. Beat for about 1 minute until you get uniform and runny batter. It’s important not to over beat the batter, if you “load” a lot of air to the batter, in the process of baking because of high temperature the air will start to “grow”. Cupcakes will rise a lot, but when the temperature starts to drop, the air bubbles starts to disappear, and because cheese batter is quite heavy it deflates. Instead of mixer you can use a whisk or a spatula to stir in the eggs, but if you don’t mind – mixer is the quickest.

Heat the oven to 180°C.

Transfer the batter to each liner and sprinkle on top some of the almond flakes. Bake for about 20-25 minutes. Batter will rise beautifully, sadly after baking, it will deflate significantly. But unfortunately it’s normal. After baking do not open the oven straight away. Give it couple minutes, then open the doors slightly and let it cool down slowly. I don’t guarantee that it will help in any way, but it’s worth trying 🙂