Buttercream & Frosting, Chocolate, Cupcakes, Gluten Free and/or Paleo

Flourless Chocolate Macadamia Nut Cupcakes

June 16, 2011
So my food processor broke.  I hate when this happens.  And of course the week it breaks, I need it the most.  I actually thought that I could do things just as easy without my food processor and be ok.  And I can definitely do things, but not just as easy.  It is definitely not the same.  You have to have a good knife and chop chop chop until you can’t chop anymore.  My arms aren’t the strongest out there so they get sooo tired from chopping too much.  But I push through and get the job done.  But see if my food processor worked it would take me seconds to chop everything up.
This is why I buy these products – to make my job in the kitchen easier.  You can always use some extra help 🙂.  Yes I love working hard in the kitchen and I will never stop working hard in everything I do.  But it’s nice to have these kitchen tools to help.
These cupcakes needed a food processor.  And of course, mine didn’t work.  But I had to make these cupcakes.  And you ask why did I have to make them?  Because I made them for my sister & brother-in-laws 10th wedding anniversary!  Unfortunately we don’t live in the same city as them right now so I actually couldn’t physically give them to them.  But it’s the thought and the gesture that counts 🙂.
10 years is a long time!  Steve and I just celebrated our 2-year wedding anniversary.  And we actually realized recently that we have known each other for 10 years as well.  But being married for 10 years is an accomplishment worth celebrating!
The celebratory cupcakes I made are flourless chocolate cupcakes filled with macademia nuts, and topped with a light whipped cream.  I have made flourless cupcakes because my sister-in-law, Kathryn, is gluten-free.  She has a gluten allergy where she can’t eat flour.  Flour is a key ingredient in baking so it was hard at first to bake things for her and make them just as good as “normal” desserts.  But I have gotten much more comfortable with gluten-free baking and really feel now that my flourless desserts are just as delicious.  At least I hope they are 🙂.
Normally when I’m baking gluten free I substitute the “gluten” flour, with other types of gluten-free flours – such as rice flour, tapioca starch, potato starch.  But some recipes don’t call for any flour at all, and this was one of them.  This cake gets its texture from chocolate and macadamia nuts and binds together with eggs and honey.  All these ingredients come together to make a nutty and dense cake that is really delicious.  You don’t miss the flour at all!
I topped these cupcakes with a light whipped cream.  This adds the perfect compliment to the thick cake.  If you top it with a buttercream I think it would be too overpowering and wouldn’t work well with this type of cake.
What’s nice about these cupcakes is that these are not too sweet.  They actually have a very low sweetness.  I think its perfect because it doesn’t overwhelm the chocolaty taste of these cupcakes.  Chocolate already has a perfect sweetness so not a lot of sugar needs to be added.  And granulated sugar isn’t even added in this recipe – honey is – which compliments the honey so well.
Enjoy these flourless, nutty, chocolaty cupcakes 🙂!
Happy Anniversary Max & Kathryn!


Flourless Chocolate Macadamia Nut Cupcakes
For Printable Recipe, Click here!
Makes: 10 cupcakes
1 ½ cups Chocolate Chips (Any kind you like)
1 cup Macadamia Nuts
3 Eggs
¼ cup Honey
1 tbsp. Pure Vanilla Extract
¼ tsp. Salt
Preheat the oven to 350 degrees F.
Combine the chocolate chips and macadamia nuts in a food processer.  Process until the mixture resembles coarse sand.  Add the eggs and the honey and pulse until combined.  Add the vanilla and salt and pulse until incorporated.
In a cupcake pan lined with cupcakes liners, pour the batter into the cups, filling almost to the top.  Don’t worry about these spilling over, they don’t rise too much.
Bake for 20 minutes, until a toothpick inserted in the center comes out clean.  Cool the cupcakes in the pan until completely cooled (about 1 hour).
Frost the cupcakes with the desired frosting.  I used a simple whipped cream (whip heavy cream in a stand mixer with the whisk attachment until stiff peaks form).  Serve and enjoy 🙂!
Recipe adapted from Use Real Butter.

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  • Kathryn June 16, 2011 at 5:17 pm

    Thank you Krissy! We are so blessed to have had you and our entire family to love and support us and our marriage over the past 10 years. Being married for 10 years is so much fun!
    This cupcakes look so delicious and I just want to reach through the screen to eat them! Love you so much!
    Kathryn and Max

  • Sweet Scarlet June 17, 2011 at 12:38 am

    Hi Krissy.

    I saw your cupcakes today on The Cupcake Blog and I had to find out the recipe – they look great! I love how you topped them with whipped cream rather than a heavy buttercream too. I will be making these some time soon!

    I’m now following your blog. I have some great recipes on my blog and some free DIY printables I’ve designed too if you’d like to take a look:

    I look forward to your future posts!

    Elise from Sweet Scarlet

  • Brigitte June 27, 2011 at 2:02 am

    My boyfriend and I follow a paleo diet (no grains, no dairy, no added sugar) and for the longest time I had been promising him a cupcake that met all those requirements so you can imagine how happy I was when I found this recipe. I finally made the cupcakes yesterday and they were AMAZING…I can’t thank you enough for coming up with this recipe!

  • Krissy's Creations June 27, 2011 at 2:31 am


    It’s SO great to hear that you enjoyed this recipe! I’m glad I was able to show you and boyfriend a cupcake that follows your diet :). Enjoy!

  • Krissy's Creations June 27, 2011 at 2:32 am

    @Sweet Scarlet

    Sweet Scarlet,
    Thank you so much for the lovely comment! I will be checking out your blog as well :).

  • Faith March 4, 2012 at 5:04 pm

    These look yummy and so easy to make. I love flourless recipes. Thank you.

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  • Anonymous February 1, 2013 at 11:10 pm

    These do look really good, I think I’ll make them for a Super Bowl treat this weekend. The only macadamia nuts I have on hand are salted. Are those okay to use or should they be unsalted?