chocolate raspberry cupcake bites gluten-free recipe

Gluten-Free Cupcake Bites

Happy Birthday Dad! These gluten free cupcake bites are all the rage right now, very popular. And since you’re celebrating a big birthday, I thought I would make up a batch in your honor. With love, here are some delicious, mostly healthy, gluten free cupcake bites for you!

Dad, I warn you, these are not easy to make, so don’t try this at home! Maybe Mom can make some for you to tide you over until I get there for the celebration.

And by the way, these cute little gluten free cupcake bites are not my own invention. The idea for them comes from Bakerella’s book, Cake Pops. You may want to check it out, it’s a gorgeous, fun and original cookbook. Speaking of which, if you haven’t already, check out my recent recipe for gluten free Chocolate Raspberry Cake Pops.

My husband and children thoroughly enjoyed these decadent little gluten free treats. Though my husband said that instead of calling them gluten free Cupcakes Bites I could call them “Cake in a Cup.” He could not believe that the “wrapper” of the cupcake was made of chocolate and edible, telling me he thought it was a paper wrapper until he bit into it.

Gluten-Free Cupcake Bites
Serves: 22 Gluten Free Cupcake Bites
Ingredients
Instructions
  1. Bake Chocolate Cake as directed on page 84 of The Gluten-Free Almond Flour Cookbook; cool completely
  2. Once cake is cooled, crumble into a big bowl, making sure there are no large pieces
  3. Mix raspberry fruit spread into crumbled cake, using the back of a large metal spoon to thoroughly combine
  4. Mixture will be moist enough to roll into 1 ½ inch balls and still hold a round shape
  5. After rolling, place on a parchment lined plate and set aside
  6. Melt dark chocolate in a very small pot, over very low heat
  7. Paint dark chocolate into the candy mold, coating thickly
  8. Place a rolled cake ball into each chocolate painted mold
  9. Place the filled candy mold in the freezer for 20 minutes to let set
  10. Remove candy mold from freezer
  11. Separate the half coated cupcake bites from the mold
  12. Melt white chocolate in a very small pan over very low heat
  13. Holding bottom of cupcake bite, dip top in melted white chocolate, until it meets the edge of chocolate coating
  14. Decorate with sprinkles right away, before chocolate sets
  15. Transfer to a plate to set
  16. Serve!

chocolate raspberry cupcake bites gluten-free recipe

This may be the most complicated recipe I have posted here. Ever. As you can see, there are quite a lot of instructions above. Don’t be scared though, if you can organize all of your equipment before you get started on making the actual cupcake bites, this project will not be quite so daunting.

Here are some other cake bite type recipes from other food bloggers:
Carrot Cake Bites from Simply Sugar and Gluten Free
Raw Chocolate Brownie Bites by Ginger Lemon Girl
Coconut Cake Bites from Healthy Indulgences

Comments

  1. says

    I can’t get over how brilliant this is. Seriously brilliant. Now if only there was a way I could reach through the computer screen and magically have one for dessert tonight.

  2. Emily says

    I’ve been doing this kind of little mini-cupcake in a chocolate shell for years, but not GF. I think it’s wonderful for kids’ parties…they also make elegant little 1-2 bite desserts for an adult party. You can also fill these little cups with any kind of mousse, fruit curd, or just fruit with a little dollop of ganache.

  3. says

    I second the motion that these are brilliant. I don’t like to use the word cute, but these are just that. I would never have thought to break up the cake and make it moldable to fit the chocolate shells. I hope your dad loves them, I’m sure he will…

    Happy Birthday, Dad!

  4. says

    In my opinion, the real true genius is painting the chocolate into the cups to control the distribution! I can always learn something new here. Thanks for the tip.

  5. says

    these cupcakes are absolutely a work of art! cannot wait to try these! thanks for sharing. i just received your cookbook and am loving it! although I am not 100% gluten-free, I love having variety in my diet, so I truly appreciate your knowledge and skill with almond flour, it’s certainly become a staple in our home. blessings, Kelly http://www.facebook.com/TheNourishingHome

  6. says

    Oh My! These look so good…I am going to make them this weekend. The problem with all of your recipes is that I make them to last a few days, but by the next day everything is gone! Thanks for sharing.

  7. says

    This might be a “nutritional question”…however, I’ll take my chances!
    Is there a way you could include the TOTAL number of carb grams for each serving,in your recipes??
    Thank you for a very informative web-site.

  8. KathyinMD says

    Oh. My. Goodness. These are fantastic! I made the cake, mushed it with raspberry jam, and dropped cookie dough scoops of that into mini silicone muffin cups that I’d put the melted chocolate chips into. I didn’t bother with the white chocolate or sprinkles – they were plenty good without.

    The silicone muffin cups worked really well as long as the cupcake bites were refrigerated, and one was patient enough to peel the sides away from the chocolate cup before popping the cupcake bite out of it.

    HEAVENLY! Thank you so much!

  9. says

    I made these for my son’s 3rd birthday and enjoyed them very much. Easy enough to make, I found having just one very satisfying where traditional cupcakes I tend to over consume. Thanks for sharing.

  10. ElizaBeth says

    I LOVE these! This would be a perfect treat for my daughter to share with her friends that think she eats “nothing but, meat and potatoes” because of her allergies.

  11. Jenny says

    My brother has Celiac and finding you’re blog (Thank you PW!) has been a blessing. Can’t wait to keep reading. These cupcakes are genius.

  12. Lauren says

    These are so ridiculously delicious!!! Thanks for sharing :) A little time consuming, but on-so-worth-it!

  13. Michele says

    Thanks for including the PDF to your cake recipe! I have the cookbook (and the cupcake one) but I forgot to bring them on vacation and I am making a cake for my son’s birthday tomorrow. I am saved. Thanks for being so generous with your recipes!

  14. Britt in Tx says

    I want to thank you soooo much for this website and your awesome recipes. I have been taking classes at Hobby Lobby on cake and cupcake decorating but all the food has artificial ingredients, dairy,& etc. So today I was looking up organic or natural cupcake recipes and I found nothing. And when i did everything looked gross and if it looked good they didn’t have the recipe, for they were just selling them. Then a light bulb went on and I remembered Elana’s Pantry! I saw the gluten free cupcake book and I jumped off my sit! I am going to get the book and start learning to make these great recipes so when I get married and have kids they are going to eat right. Thanks again!!!! *Excited 19 year old in Texas ;)

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