Flourless Ricotta Cupcakes with Chocolate Coconut Cream! My new favorite dessert! These cupcakes are super light, moist and chocolatey. The perfect addition to any spring time celebration!
There is still snow on the ground (mountains of it, actually) but with Easter around the corner, I thought it was time to share some spring recipes :). These Flourless Ricotta Cupcakes would be great for an Easter or Mother’s Day brunch! Of course, if you change the color/theme of the cupcake holders and the sprinkles, you could make these cupcakes any time of the year!
I’ve been playing around with this recipe for a while. It was first going to be a flourless ricotta brownie recipe. They turned out well, but there are lots of flourless brownie recipes out there. I wanted to try something a little different. And I really wanted to try a clean-ish chocolate cupcake recipe. So I tweaked the recipe a bit and baked up a batch of full size cupcakes. They were super tasty, but the recipe only made six cupcakes. So, for my next attempt, I doubled the recipe. These cupcakes did not turn out well! The recipe definitely had too much baking soda, and I over-filled the cupcake holders, which made the batter ooze out of the cups like lava. Seriously, baked on chocolate lava all over my baking sheet!
At this point, I was determined to perfect this recipe, so I re-made the cupcakes but this time I used smaller cupcake holders, reduced the baking soda and paid close attention to the amount of batter I was putting in each cup. And, thankfully, this version turned out to be the winner!
I purchased the smaller baking cups at Michaels. (They are almost 2″ high and just over 2″ in diameter). These are not your regular muffin tin liners. These are sturdier cups that can be placed directly on a baking sheet. No cupcake pans required. By using the smaller cup, I was able to get 15 cupcakes out of this recipe. If you ask me, the smaller cups make a perfect sized dessert and 15 cupcakes is the ideal amount to feed people at large gatherings…….or store in your fridge and consume 2-3 at a time over the period of a few days 🙂
I only filled the baking cups half full. Do not overfill! (You don’t want to end up with baked on chocolate lava!) The cupcakes will rise up a bit, and you want to make sure you leave just enough room at the top to pile on the chocolate coconut cream.
Don’t be alarmed that these cupcakes sink in the middle a bit. It’s the baking soda. These Flourless Ricotta Cupcakes need a leavening agent so they can expand and rise. At first, the dip in the middle bothered me. After all, cupcakes aren’t supposed to look like that! So I re-created the recipe (yet again!) using baking powder instead of baking soda. While the cupcakes rose nicely without sinking in the middle, they didn’t quite have the same texture. The recipe with the baking soda just tastes better! So I’m sticking with this version. And I think the dip in the middle works. It provides a nice little groove to maximize the amount of cream on each cupcake!
This chocolate coconut cream recipe is perfect for piping onto cupcakes. It has a great consistency…. thin enough to come out of a piping bag easily but thick enough to stay put on a cupcake!
To make the chocolate coconut cream, I used 2 cans of full fat coconut milk. Just place the cans of coconut milk in the fridge over night, preferably 24 hours. The coconut milk needs enough time for the coconut cream to separate from the coconut water. The cream will solidify on the top, while the coconut water is left on the bottom of the can. Scoop out the solidified coconut cream and add to a deep bowl. Add the maple syrup and cocoa powder and beat on high with an electric mixer for at least five minutes, stopping periodically to scrape down the sides. It will take a bit of time for the mixer to whip up the coconut cream. You may notice some pieces of the solidified coconut milk do not want to blend in, but be patient, they will blend:)
Once the coconut cream is ready, just add to a piping bag. And don’t worry if you’re messy piping the icing on (or even if you just want to spread it on with a knife), that’s the beauty of using sprinkles…..they disguise any imperfections in your piping abilities!
These Flourless Ricotta Cupcakes are definitely on my baking list for Easter Sunday. Which spring time celebration will you bring these to? If you make them, please let me know your thoughts in the comments below!Print
Flourless Ricotta Cupcakes with Chocolate Coconut Cream
These Flourless Ricotta Cupcakes with Chocolate Coconut Cream are the perfect little chocolatey dessert. They are light and moist, but not overly sweet. And did I mention they are chocolatey?
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 15
- Category: Dessert
- 3/4 cup full fat ricotta cheese
- 1/2 cup honey
- 1 tsp vanilla
- 2 eggs
- 1/4 cup ground almonds (not almond flour)
- 1/3 cup cocoa
- 1 tbsp. coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate Coconut Cream
- 2 cans full fat coconut milk
- 3 tbsp. maple syrup
- 1/8 cup cocoa
- Pre-heat oven to 400 degrees and place 15 small baking cups (not mini muffin liners) on a baking sheet.
- In a bowl, mix together the ricotta cheese and honey. This should take 30 seconds. Add vanilla. Then beat in one egg at a time.
- In a separate bowl, sift together ground almonds, cocoa, baking soda, coconut sugar and salt.
- Add the dry mixture to the wet mixture and stir until combined. Do not overmix. The mixture will look a little gritty, but this is just the texture of the ricotta cheese.
- Transfer batter to a large measuring cup for easy pouring into the baking cups. Fill each cup half way. Do not overfill.
- Place in the pre-heated oven and bake for 18-20 minutes or until a tooth pick inserted in the middle comes out clean. (I took mine out of the oven after 18 minutes).
- Let the cupcakes cool on the baking sheet for 10 minutes and then transfer to a cooling rack for another 30 minutes, or until the cupcakes have cooled completely.
Chocolate Coconut Cream
- Open 2 cans of full fat coconut milk that have been refrigerated for 24 hours. Scoop the solidified coconut cream from the can and add to a deep mixing bowl.
- Using an electric mixer, beat the coconut cream on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, just add the cocoa one teaspoon at a time, mixing for 30 seconds after each addition).
- Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped. This could take 5 minutes or longer depending on your mixer.
- Add the coconut cream to a piping bag and apply to cupcakes, or feel free to spread the icing on with a knife. Add sprinkles and eat!
- These cupcakes should be stored in the refrigerator and consumed within 3-4 days.
- I use ground almonds as they have a coarser texture, which combines well with the ricotta cheese in this recipe. Almond flour is usually made from blanched almonds with the skins removed and it has a superfine texture. Using almond flour in this recipe may make the cupcakes too mushy.
- There is no need to use an electric mixer for the cupcake portion of this recipe. You don’t want to overmix the batter, so I recommend just using a spoon to combine the ingredients.
- When filling the baking cups, only fill them half way. Do not overfill.