Flourless chocolate cupcakes with peanut butter icing and raspberry glaze

This recipe is both gluten and dairy free, however as I am currently trying to introduce eggs to my diet, I have added three whole eggs. However for a egg free, vegan version replace the eggs with three teaspoons of egg replacer powder and add 1/4 cup of almond milk.

Ingredients (makes 12):

2 cups of almond meal
1/4 cup of cacao powder
1 cup of soft brown sugar
3 eggs
1.5 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoon of instant coffee
1/4 cup of almond milk
1/4 cup of olive oil
1.5 teaspoon of vanilla extract
pinch of salt

For the icing
3/4 cup of raspberries
2 tablespoon of brown sugar
12 teaspoons of peanut butter
3 tablespoons of agave nectar/ honey


Preheat a fan forced oven to 175C and line a muffin tin with paper cases. Sift the almond meal, cacao, baking powder and baking soda into a mixing bowl. Add the brown sugar, coffee and salt and mix well. In a separate bowl beat the eggs with a whisk and add the oil, almond milk and vanilla extract. Mix well and add the mixture to the dry ingredients. Mix until combined and scoop into the lined muffin tin, filling 3/4th of the way up.

Bake for 18-20 minutes or until a skewer inserted in the middle comes out clean. Cool slightly on a wire rack. The cup cakes can be enjoyed as is or once cooled completely you can frost them with your favourite frosting.

I often use the combination of peanut butter and raspberry glaze - my way of paying homage to the peanut butter and jelly sandwich. I make the raspberry glaze as I like it pretty tart, but you can also use a shop bought raspberry jam.

To make the glaze yourself, cook 3/4 cup of fresh or frozen raspberries until they are completely cooked down. Add 2 tablespoons of brown sugar and cook until you have a thick and jammy consistency. Spread onto the cooled cup cakes.

The peanut butter icing is really easy, simply add some agave syrup or honey to the required amount of peanut butter (I use 1 teaspoon per cup cake) and mix well. This not only sweetens the peanut butter but also thins it down which allows for easier spreading.

Dollop onto the raspberry glazed cupcakes and spread/ swirl with a palette knife. You can also choose to pipe the mixture. Dab with a few drops of the raspberry glaze and these edible pieces of art are ready to devour. As a added bonus, since there is no cream in the icing, even the iced cupcakes keep really well.