Happy Birthday! Gluten-free Chocolate Raspberry Cupcakes

It’s my youngest son’s birthday, and I know that he likes raspberries and chocolate. I sent him a link to a recipe for Chocolate Raspberry Cupcakes and he loved the idea. So here is my gluten-free version. Instead of the 15 cupcakes indicated in the original recipe, I made 12, so they overflowed a little. I apologize for the quality of the pictures. Since the snow and the short days don’t facilitate photography in natural light in my backyard, I had to take them indoors. My son had his new Lego set spread out on our dining room table, so I ended up taking the pictures in my kitchen, with an unfavorable light…


Happy Birthday! Gluten-free Chocolate Raspberry Cupcakes

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • For the cupcakes
  • 234 g 234 Simona’s Flour Mix – 1 1/2 cups

  • 100 g 100 granulated sugar – 1/2 cup

  • 110 g 110 brown sugar – 1/2 cup

  • 3/4 teaspoon 3/4 baking powder

  • 1/4 teaspoon 1/4 salt

  • 56 g 56 unsalted butter – 1/4 cup

  • 56 g 56 semisweet chocolate, chopped – 1/3 cup

  • 20 g 20 unsweetened cocoa powder – 1/4 cup

  • 120 g 120 boiling water – 1/2 cup

  • 120 g 120 buttermilk – 1/2 cup

  • 80 g 80 sour cream – 1/3 cup

  • 2 Tablespoons 2 glycerin

  • 1 teaspoon 1 vanilla extract

  • 2 large 2 eggs

  • For the frosting
  • 360 g 360 confectioners’ sugar – 3 cups

  • 112 g 112 unsalted butter, softened – 1/2 cup

  • 112 g 112 cream cheese, softened – half block

  • 60 g 60 raspberries – 1/2 cup (I used frozen)

  • 1/4 teaspoon 1/4 vanilla extract

  • For the ganache
  • 120 g 120 heavy cream

  • 120 g 120 semisweet chocolate, chopped – 2/3 cup


  • Preheat oven to 350 degrees F. Line a muffin pan with 12 or 15 cupcake liners.
  • In a medium bowl mix the flour, sugars, baking soda, and salt together and set aside.
  • Place the butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, glycerin and vanilla.
  • Whisk the liquid ingredients into the dry until smooth. Pour approximately 1/4 cup batter into each paper liner – a little more if 12 cupcakes only. Bake for 18/25 minutes or until center springs back when touched.
  • Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, make the frosting and ganache.
  • Warm up the heavy cream in a microwave, then pour on top of the chopped chocolate. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
  • Puree the raspberries in a food processor or with a hand blender (since I used frozen raspberries, I thaw them first in the microwave.) Press the puree through a strainer to eliminate the seeds. You should be left with 3 tablespoons of raspberry puree.
  • Beat the butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add the raspberry puree and the vanilla and beat until completely combined. Place the frosting into a pastry bag fitted with a piping tip.
  • Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a raspberry in – I also pressed a chocolate chip.

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