Gluten-Free Chocolate Truffle Cupcakes

Serves: Four to Six people

Cooktime: 30 – 45 minutes

These cupcakes were born from baking my salted pretzel chocolate truffle cupcakes, but wanting to include everyone in my old office (one of my former colleagues has coeliac disease). They are still luxurious, however the texture does differ a bit to usual sponge cake due to there being no flour – they’re a bit like a cross between brownie and cake. There is no pretzels on these as pretzels are not gluten free.

Cake Ingredients:

  • 170g ground almond
  • A heaped teaspoon of baking powder
  • 170g butter (room temperature and cut into cubes)
  • 170g golden caster sugar
  • Three eggs
  • Teaspoon of vanilla essence
  • Pinch of table salt
  • Two tablespoons cocoa powder
  • Two tablespoons milk or water

Truffle icing ingredients:

  • 300ml double cream
  • 300g dark chocolate (I recommend 70% cocoa solids for this)
  • 50g butter
  • Sea salt
  • Any other shop-bought gluten-free decorations of your choice (nuts, sweets – go bananas!)
  • Half teaspoon of good quality instant coffee powder (this amount of coffee enhances the flavour of the chocolate without making it taste of coffee)

Scroll down, past the photos, for the recipe.


  • Preheat the oven to 180°C, 160°C fan or Gas Mark 4
  • Break and/or chop your chocolate and put it in a large heatproof bowl
  • Put the cream, butter, and coffee in a saucepan and heat on a medium to high heat until the butter is melted and the cream is starting to simmer but don’t let it boil
  • Pour the cream mix over the chocolate and fold it with a spatula until it is fully incorporated, thick ganache
  • Put the ganache aside so it can set while you make the cake. I find it can help it along to use the spatula to spread it up the sides of the bowl from time to time to increase the surface area. You can set it faster in the fridge, but be careful it doesn’t go hard as you need to be able to pipe it later
  • Align a cup cake tin with cases
  • Put the sugar, butter and vanilla essence into a mixing bowl and start to work with a wooden spoon until there are no butter lumps. If the butter is a bit too hard, don’t be afraid to get your hands in there to work it at the beginning – just be careful not to melt it from over-handling
  • Get an electric whisk and cream the sugar and butter – the time will depend on your whisk. For less powerful or hand whisking, you’ll want to go for between five and ten minutes. For a more powerful whisk you’ll only want until up to about five minutes. It should look yellow and fluffy when it’s creamed
  • Sift the cocoa powder, baking powder and ground almond into a separate bowl and mix the two together
  • Add an egg and a spoonful of the ground almond and cocoa powder mix into the creamed butter and sugar and fold in with a spatula
  • Repeat the above step for the other two eggs, doing them one at a time to make sure they incorporate fully
  • Add the rest of the ground almond and cocoa powder mix, the table salt and the two tablespoons of milk or water and fold in until it is all fully incorporated
  • Carry out a metal spoon test – find out more about this in The Tasty Egg’s baking guide by clicking here
  • Fill the cases about half way – if you have lots of mix left, don’t be afraid to put more cupcake cases in another tin, otherwise eek the small amount of leftover mix between the existing cases
  • Place in the preheated oven for 10-15 minutes
  • Once they are out of the oven, use a baking needle or a skewer to check if they are done – you can find out more about this in The Tasty Egg’s baking guide by clicking here
  • Once they are cooked – firm but bouncy on top and producing a clean needle – take them out of the oven. Leave them to cool for five minutes in the tin
  • Remove from the tin and place them on a wire wrack to cool fully
  • Check your ganache, it should be firm enough to pipe but not hard. If it has gone hard, microwave it briefly to soften it but do this slowly and in tiny bursts so it doesn’t go back to liquid
  • Add the sea salt a stir it through the icing before you decorate with it
  • Once the cupcakes are cool, pipe the ganache into a swirly formation. If you don’t have piping equipment, don’t worry, just use a freezer bag with a hole or even a spoon and a knife
  • Decorate how you want them too look

As the cakes are gluten-free, they may not produce a clean needle. If they feel done on top, and they’ve not produced a clean needle after about 20 minutes, then they are probably cooked.

Published by missazzab

I'm a 27-year-old creative based in Cardiff in south Wales. I love chocolate and cooking - especially desserts which involve chocolate or zingy ingredients like ginger, garlic or chilli - hence why I started The Tasty Egg. I'm a Christian who loves heavy metal music and chilling.

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