Go Back
+ servings
Flourless Chocolate Gingersnap Cupcakes

Flourless Chocolate Gingersnap Cupcakes

Shivangi Rao
By Shivangi Rao
Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Servings 9 cupcakes


Ingredients for muffins:

  • 1 cup Ground Up PDX Gingersnap Nut Butter Use code RAODYRECIPES for 10% off. Note: if this nut butter is unavailable, use 1 cup unsalted, creamy, smooth and runny (should be thin in consistency) almond butter and mix with 1 tsp honey, 1 tbsp molasses, 1.5-2 tsp dried ground ginger, 1 tsp cinnamon, and 1/4 tsp salt. Taste and adjust seasonings as needed. Should be a thin and runny consistency, and have a perfectly subtle ginger flavor, and a hint of sweetness. Try it before you add rest of ingredients to batter!
  • 1/3 cup maple syrup
  • 1 egg If you want this to be egg-free, use a flax egg
  • 2 tbsp ghee (room temperature)
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda gluten free and aluminum free; I prefer Bob's Red Mill brand
  • 1/3 cup unsweetened cocoa powder
  • 2-3 cups whipped coconut cream frosting I love Downshiftology's recipe or you can buy SoDelicious or Trader Joe's whipped coconut cream (not refined sugar free). NOTE: If making from scratch, chill coconut milk cans in fridge night before you want to make cupcakes.


  • Preheat oven to 350 degrees F
  • Line a muffin tin with parchment paper muffin liners
  • Mix all wet ingredients together in a large mixing bowl (Gingersnap nut butter, ghee, egg, vanilla, maple syrup) until smooth and well combined.
  • Add dry ingredients (cocoa powder, baking soda) to the wet ingredients and mix until no clumps left.
  • Scoop batter into muffin cups and fill approximately 3/4 of the way up.
  • Bake in the oven for 10-15 minutes or until toothpick comes out clean after sticking in the middle of a cupcake.
  • While cupcakes are baking, make coconut whipped cream.
  • Remove cupcakes when finished and let cool.
  • Using a butter knife or a piping bag, swirl whipped cream on top of each cupcake. Repeat for all cupcakes. Dust top of cupcakes with ground cinnamon.
  • Serve and enjoy! Store cupcakes in fridge for up to 5 days.
Tried this recipe?Mention @raodyrecipes if you like it!