One of my favorite flavor combinations is Chocolate and Raspberry! I feel like the tart flavor of raspberries compliments the sweet flavor of chocolate. It may be silly, but I feel like I can eat more chocolate when it has raspberry in it somewhere. These chocolate cupcakes are light and the raspberry frosting is so creamy!
Chocolate Cupcakes
4 eggs
1 tbsp vanilla extract
2 tsp coconut flour
1/3 cup cocoa
2 cups almond flour
1 tsp baking soda
2 tsp baking powder
1/3 cup coconut oil
¾ cup honey
Raspberry Frosting
6 oz fresh raspberries
½ cup palm shortening
2 tsp vanilla extract
¼ cup honey
1 tsp lemon juice
1 can full fat coconut milk (refrigerated overnight prior to baking)
1. Preheat oven to 400 degrees. Place cupcake liners in a cupcake sheet.
2. Mix wet ingredients for cupcakes in a large bowl. Add in dry ingredients. Use a hand mixer to make sure everything is combined well and smooth.
3. Fill cupcake liners about ¾ full.
4. Bake in oven for 10-12 minutes.
While the cupcakes are baking, or while they are cooling, make the raspberry frosting.
1. Place raspberries in food processor. Pulse until smooth.
2. Pour raspberries in a large bowl. Carefully open the can of full fat coconut milk and scoop the coconut cream off the top. (You can keep the coconut water at the bottom for a smoothie later.)
3. Add the rest of the frosting ingredients to the bowl.
4. Use a hand mixer to combine everything until smooth.
5. Place icing in refrigerator for 20 minutes.
6. Frost cupcakes. Top with an extra raspberry, for garnish.
These look amazing! Gluten free and low-glycemic! Love it! I could actually eat these! Bookmarking your recipe! Yum, yum, yum!
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