These sweet cupcakes are moist and delicious. And it combines two of my most favorite flavors-chocolate and raspberries! Which, you may have noticed, also were combined in my last post (in one of my most favorite desserts). I made these for one of my husband’s trips this summer and he said they got even more moist as time went on! So they won’t dry out, but you may still want to eat them the day of so that they don’t get too moist.
And these really are cupcakes as they are very sweet. Almost a little too sweet for me! If you wanted to have a less sweet cupcake, just replace some of the sweetener with another liquid, like coconut milk.
These cupcakes are made with coconut flour and sweetened with honey or coconut sugar, so they are grain free, gluten free, dairy free, and refined sugar free.
I adapted this recipe from Elana’s version. I just changed around the ingredients a bit and added my own touches (like the raspberries). Thanks Elana for the inspiration!
She frosted hers, which I didn’t do because they wouldn’t be as travel friendly, but I was sorely tempted to frost it with my chocolate frosting! If I made these for a birthday party I certainly would.
Raspberry Chocolate Coconut flour Cupcakes makes 8-10
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
1/4 cup of coconut oil
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees.
1-Grease muffins tins, or put in muffin papers.
2-Whisk together the dry ingredients in a medium bowl.
3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.
4-Fold in the raspberries, and fill muffin tins, 2/3 full.
5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks