Flourless Chocolate Cupcakes with Blackberry Sauce


Recipe Intro From thefauxmartha

These flourless chocolate cupcakes by TheFauxMartha are so good, even your gluten-loving friend will find them irresistable! Topped with a tart Driscoll's blackberry sauce and some creamy frosting you will find yourself reaching for more than just one. 

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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 12 cupcakes

Recipe Card

For the Cake


  • 8 tablespoons (1 stick) unsalted butter, diced
  • 1 cup chopped bittersweet chocolate
  • 1 teaspoon kosher salt
  • 6 large eggs, separated
  • 1/2 cup sugar

For the Blackberry Sauce


For the Garnish


Make the Cake


  • Step 1

    Preheat oven to 350°F. Line cupcake tin with 12 liners. Set aside.

  • Step 2

    In a double boiler, add chocolate and butter. Place over a saucepan filled with water so that water is not touching bottom of double boiler. Cook over medium-high heat, stirring until chocolate and butter have almost melted. Remove from heat and whisk in the kosher salt until smooth. Set aside.

  • Step 3

    Meanwhile, separate egg whites and yolks into two bowls, placing the whites in a mixing bowl. Using a stand or hand mixer, whip egg whites on high until soft peaks. Then slowly add sugar a little bit at a time, whipping until almost stiff, glossy peaks form. Using a spatula, fold egg whites into the chocolate mixture in 4 increments until just combined. Divide batter evenly into the cupcake liners. Bake for about 20 minutes. Tops will spring back when ready. Remove from the oven. Slight collapsing is normal.

Make the Blackberry Sauce

  • Step 1

    While the cupcakes bake, make the blackberry sauce. Into a small saucepan, add all the blackberry ingredients. Cook on medium heat until sugar is dissolved, about 5 minutes. Pour mixture into a high powered blender, blending until smooth. Pour sauce back into the saucepan through a fine mesh sieve to catch the seeds. Cook for another 5 minutes until sauce begins to reduce and thicken. Remove from heat and allow to cool completely. Store leftovers covered in the fridge.


  • Step 1

    To assemble, add a dollop of frosting to each cupcake, and pull a spoon in a circular motion through the center to create a divot. Spoon a bit of blackberry sauce over the middle. Top with an additional blackberry and a sugared sage leaf, if desired.

  • Step 2

    To make the sugared sage leaves, add 1/4 cup sugar and 2 tablespoons of water to your smallest saucepan. Heat to a simmer until sugar has dissolved, then heat about 2 minutes more. Allow to cool before dipping sage leaves in the sugar syrup. Let excess drip off before coating with fine sugar (not powdered sugar or coarse sugar). Place on a cooling rack to harden, about 1 hour.