Flourless Ricotta Cupcakes with Chocolate Coconut Cream

Published: Mar 27, 2018 · Modified: Mar 23, 2026 by Leanne

Welcoming all things spring today with these Flourless Ricotta Cupcakes! These mini cupcakes are super light, moist and chocolatey, and topped with the most delicious chocolate coconut cream. The perfect addition to your spring time celebration!

Overhead view of Flourless Ricotta Cupcakes on a white wooden surface.

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We are just a few days away from Easter, and I'm currently thinking all things spring, pastels and chocolate! So naturally, I'm baking up mini gluten-free chocolate cupcakes and dreaming of carrot cake! That's totally appropriate, right?!

What are your plans for this upcoming Easter weekend?

Overhead view of the Flourless Ricotta Cupcake batter in pink baking cups.

In addition to planning my weekend baking and celebrating spring, today, I'm celebrating my one-year blogiversary! The first post I ever shared on Crumb Top Baking was this recipe for Triple Berry Chia Jam, and I hit publish on March 27, 2017!

In some ways that seems like so long ago, and in other ways it seems like yesterday! I've learned so much over the past year, and met so many lovely folks and fellow food bloggers along the way. And, of course, I couldn't do any of this without my super supportive husband, family and friends! They were my first blog readers and continue to be my daring taste testers!

I'm totally excited for the year ahead, and I continue to be grateful for all of you (talking to you reader and virtual friend!), who take the time to visit my little ol' blog every week! Thank you so much!

Side view of Flourless Ricotta Cupcake batter in pink baking cups in a shallow baking pan.

So what better way to celebrate my year of blogging than to revisit one of my early recipes. These Flourless Ricotta Cupcakes with Chocolate Coconut Cream were originally published in April 2017. But since that time, I've made some adjustments to the recipe, and updated the photos. So I thought the timing was perfect to share this revised recipe with you!

Up-close view of baked Flourless Ricotta Cupcakes cooling on a wire rack.

You can make these cupcakes year round, but I think they work really well for spring brunches and afternoon tea parties (and yes, I totally want to host a tea party!). These cupcakes are chocolatey and taste a bit decadent, but they're also bite-sized with a light texture, so perfect for occasions that call for just a little something sweet.

I also love that these are gluten-free. The recipe calls for ground almonds, ricotta, cocoa, maple syrup, eggs, vanilla, baking powder and salt. Pretty simple ingredients. I don't often eat a lot of dairy, but ricotta seems to work for me, and I love the texture it creates in these cupcakes.

Overhead view of Flourless Ricotta Cupcakes with Chocolate Coconut Cream and sprinkles on a white wooden surface.

If you're a long-time follower, you know I have a slight obsession with whipped coconut milk. It's such an awesome dairy-free dessert topping and it goes perfectly with these Flourless Ricotta Cupcakes.

Whipped coconut milk has a light taste and texture, and the consistency is perfect for piping onto cupcakes. And you don't have to worry if you're piping technique isn't great (mine sure isn't)! That's what sprinkles are for. They disguise all sorts of imperfections in your piping abilities! 😉

Up-close side view of Flourless Ricotta Cupcakes topped with Chocolate Coconut Cream and sprinkles on a white wooden surface.

As usual, if you make these cupcakes, I would love to hear about it in the comments below. You can also follow Crumb Top Baking on Instagram, Facebook and Pinterest and comment on my recipes there!

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