Gluten Free Dark Chocolate Raspberry Cupcakes

Chocolate is one of those ingredients, things, flavors, indulgences, aphrodisiacs, that just melts you at the first bite. Maybe it’s a bit of a slower melt if you’re snapping into a 90% dark chocolate bar, but it’s still a melt. Speaking of dark chocolate, that exact nearly-100%-but-not-quite used to be my favorite chocolate – it’s like eating the most decadent slab of dirt. But really, it’s incredible. Don’t just take my word for it, go grab a bar when you’re able to leave the house and stand in line at the grocery store for 45 minutes (worth it). There’s definitely some crazy amazing dark chocolate specifically in Ecuador – ever heard of the Pacari brand? Check it out here if not – they ship to the US! Man, Pacari was literally my life blood for a few months back in 2014, and by that I mean eating at least one bar of their luxurious dark chocolate a day. No joke. I was living in the Galapagos Islands the summer after my junior year of university conducting environmental education research with about 500 or so extraordinarily patient 8th graders – and yes, for those of you who are wondering, people do live on the Galapagos! It’s not just tortoises! Honestly, the #1 question I got leading up to the research trip and as I presented the results the following year.

And now, really, the fact that over 35,000 people live on four of the dozens of islands in the archipelago is still fairly unknown by the international community. Most of the landmass is actually a national park/UNESCO world heritage site, only 5% is allowable human habitation area (and no, Ecuador did not kick out any indigenous groups – there weren’t any because anyone in their right mind before the Europeans made the trip knew that the Galapagos weren’t very hospitable). But, being the “enchanted isles,” the Galapagos drew hundreds, and then thousands of Europeans after the second world war (looking for Eden – didn’t find it, there’s no natural fresh water on the islands, bad planning), and then folks from mainland Ecuador who shifted over to take advantage of the then-unregulated fishing trade, sea cucumber trade, and then tourism trade. All of it is now heavily regulated as of a few decades ago because of the UNESCO stamp, but tourists still flock to the islands to view the wildlife.

But, do yourself and the locals a favor if you do visit. Take a day off of the little cruise ship you’ll undoubtedly be on (the only way to see all of the islands), and meander through the downtown strip of Puerto Ayora on Isla Santa Cruz, or in Puerto Baquerizo Moreno on Isla San Cristóbal (the capital of Galapagos), chatting with people who actually live on the islands, and checking out the awesome carved tortoise souvenirs and the even more amazing fresh sushi (I mean come on, the fish is caught right there every morning). Oh, and grab a few (read: a LOT) of the Pacari dark chocolate bars – packed with Andean and rainforest fruits and nuts and other flavors – golden berry is one of the best. But really, if you’re headed to Galapagos – send me a note! It’s an incredible place with not only once-in-a-lifetime views of marine iguanas, penguins, sea turtles, tortoises, finches out the wazoo (thanks for taking note, Darwin), and devastatingly gorgeous low-elevation rainforest and desert all on tiny islands, but it’s worth stopping through to sample the every-day fare and chat with the locals.

All of that to say that, in general, South America produces the BEST dark chocolate you will ever eat in your life. Leave the milk chocolate to the Swiss, but come through Ecuador, Peru, even Chile (Xoco Por Ti in Santiago has crazy amazing chocolate ice cream – by %! 75% chocolate from Venezuela, or 90% from Ecuador! check it out), for an elevated and incomparable dark chocolate adventure. These, now very humble-sounding, gluten free dark chocolate raspberry cupcakes just make me remember days in the Enchanted Isles, munching on Pacari bars in between school environmental literacy surveys and interviews and swims in Las Griegas with my German roommates and Sushi bar owner friends. If we’re all still stuck inside dreaming of better times, why not use a cupcake as a way to spark those memories? Enjoy, everyone. And if you’re on a cupcake binge, like I am, check out our others here: toasted coconut cupcakes, lemon ricotta cupcakes, and coffee chocolate cupcakes. Stay well, friends!

Print Recipe

5 from 1 vote

Gluten Free Chocolate Raspberry Cupcakes

Decadent, deep dark chocolate cupcakes filled with raspberry jam and topped with silky buttercream

Prep Time45 minutes mins

Cook Time20 minutes mins

Cooling time20 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buttercream, chocolate, cupcakes, dark chocolate, raspberry

Servings: 24 cupcakes

Calories: 350kcal

Author: Amelia Farber

Equipment

• Two cupcake pans

Ingredients

For the cupcakes:

• 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum
• 1/2 Cup sweet rice flour
• 1 3/4 Cups white sugar
• 1 1/2 tsp baking soda
• 3/4 Cup dutched cocoa powder dutched
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 Cup sour cream
• 3/4 Cup canola oil
• 2 tsp vanilla extract
• 1 Cup piping hot coffee

For the filling:

• 1 Cup raspberry jam seeded or unseeded

For the frosting:

• 3 Cups salted butter room temperature
• 4 Cups powdered sugar
• 1 Cup dutched cocoa powder dutched
• 1 tsp vanilla extract
• 1/4 tsp salt

For the optional decoration:

• 1/4 Cup freeze dried raspberries powdered or crushed/sifted

Instructions

• Take the butter out of the fridge and set on the counter to bring it to room temp. Preheat the oven to 350° F and grease two 12-cupcake pans with either butter or cooking spray, or line with paper cupcake cups. In a medium bowl, sift together all of the dry cupcake ingredients (flours, sugar, cocoa powder, baking soda, baking powder, salt), and whisk to combine.
• In a separate large bowl, whisk together the eggs, sour cream, canola oil, and vanilla extract until fully blended and creamy. Once combined, add in the dry ingredients and use a spatula or wooden spoon to mix. Fun step! Poor in that cup of piping hot coffee and stir until fully combined (it’ll take some working). Pour batter into the cupcake pans (each one should be about 2/3-3/4 full) and bake for 17-20 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean. Remove from oven and let cool.
• While the cupcakes are cooling, make the buttercream! In a large bowl, using an electric mixer, beat the room temp butter until creamy. Add in the powdered sugar 1/2 cup at a time and beat on low until combined. Then add in the cocoa powder, vanilla, and salt and continue to beat on medium high until fully smooth, and combined. Either use a spatula to spoon the frosting into a piping bag or simply frost each cupcake using a spoon or knife – however fancy you want to get.
• Before frosting, and once the cupcakes are cool, use a small paring knife to cut a 1×1 inch square in the top of each cupcake and take that chunk of cake out (should be a small cube). In the hole, spoon in 1 teaspoon of raspberry jam, and then push the chunk of cupcake back onto the top and press down slightly (don't worry about it looking great, it'll be covered in frosting!). Once all cupcakes have been filled with jam, frost them with a piping bag or a butter knife.
• Last optional step: crush or blitz up the freeze dried raspberries until they're powdery, then sift onto each cupcake with a sieve so that you have a tart, colorful raspberry topping. Then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!

Food photography and styling by Amelia Farber