Today’s recipe is a guest post from Sharon at Paleo Fondue. Her grain free recipes are works of art! Be sure to visit her on Facebook, Pinterest , Google + and Twitter.
Paleo Chocolate Raspberry Cupcakes
Delectable and moist chocolate cupcakes with a raspberry center, covered with rich ganache will sure to lift anyone’s spirit. Who doesn’t fall into a state of bliss when a bite is taken into these chocolatey cupcakes, and is surprised with a burst of raspberry sauce?
Can we have such a dessert without risking food sensitivity? Absolutely.
When made with quality ingredients such as unrefined sugars, coconut flour, safe starches, and coconut oil, I definitely consider Paleo cupcakes as a healing food. A food so divine that it lifts your spirits and sends cheerful vibes through your body.
Like Lauren, I too am a fan of using coconut flour for baked goods. With arrowroot flour, the result is a light and fluffy cake! Raw honey and coconut sugar together provide a sweet balance with a hint of caramel.
Coffee is used in the cake since it enhances the flavor of the chocolate. And that’s always a good thing. Don’t do coffee? You brave soul. But not to worry, as any liquid (light coconut milk for example) will work just fine in its place.
Raspberries are a summertime favorite and are approaching peak season! It makes a great sauce with a little honey and a wonderful filling for these cupcakes. The chocolate ganache drips over the cupcakes and seals the raspberry suprise.
A delicious cupcake made with quality ingredients brings you pure joy without sensitivity. Have your cake and eat it too 🙂
- ½ cup (120g) of Coconut Oil
- ½ cup (80g) of Coconut Sugar (find it HERE)
- ¼ cup (30g) of Coconut Flour (find it HERE)
- ⅓ cup (45g) of Arrowroot Starch (find it HERE)
- ¼ cup (35g) of Unsweetened Cocoa Powder
- 1 teaspoon of Baking Soda
- ¼ cup (84g) of Raw Honey
- ¼ cup of Strong Hot Coffee
- 4 large Eggs
- 1 teaspoon of Vanilla Extract
- 10 ounces of Raspberries
- 1 teaspoon of Lemon Juice
- ¼ cup of Raw Honey
- ½ teaspoon of Gelatin (I recommend this one)
- 3 ounces of Chocolate Chips (I recommend these)
- ⅓ cup of Full Fat Coconut Milk
- FOR THE CAKE: Whip together the coconut oil and coconut sugar in a large mixer until combined, about 3 minutes on high speed.
- Sift together the coconut flour, arrowroot flour, cocoa powder, and baking soda in a separate bowl. Whisk together the eggs, honey, coffee, and extract in a large glass.
- Add about a third of the dry ingredients and a third of the liquid ingredients to the mixing bowl and mix until combined. Repeat adding the ingredients in batches until all mixed and uniform.
- Evenly portion the cake batter into muffin tin cups. Bake at 350F for 25-28 minutes, until an inserted toothpick comes out clean.
- Remove from the oven and let the cakes cool for about 10 minutes. Gently remove the cakes from the tin cups using a rubber spatula and set on a cooling rack upside down.
- FOR THE RASPBERRY SAUCE: Reserve a few raspberries for garnish.
- Gently heat the raspberries, lemon juice, and honey for about 5 minutes. Remove from heat when the mixture looks uniform. Sprinkle the gelatin on the jam and mix until dissolved.
- FOR THE CHOCOLATE GANACHE: Heat the coconut milk to a very low boil. Add to the half of the chocolate chips and mix until fully combined. Then add the rest and mix until uniform. Let cool to a thick yet pourable consistency before use.
- ASSEMBLY: Scoop out a portion of cupcake from the center, careful not to puncture it completely. Fill the hole with about a tablespoon of the raspberry sauce.Pour about 2 tablespoons worth directly on top of the raspberry center.
- Use a frosting spatual or the back of a spoon to spread the chocolate in a circular motion toward the cupcake edges. Let the chocolate goodness fall to the sides. Top with a raspberry and enjoy!
About Sharon of Paleo Fondue
I’m Sharon, a fan of running, photography, dogs, and of course good food. I developed a passion for real food blogging and am eager to share recipes that reflect the Paleo lifestyle. I was fortunate enough to travel around the world and experience many types of exotic cuisine and cultures, and I still have a desire to visit more place and experience their food history and romance. I currently reside in Boston and love being in a city that shares my love for fabulous cuisines and homegrown food. Visit PaleoFondue.com for more recipes and keep up-to-date on Facebook, Pinterest , Google + and Twitter.
I just made the cupcakes w/out the toppings and they are amazing!!!!! Thank you so much for this awesome recipe!!!!!
Made these last week with fresh-picked raspberries. My family is crying for more, so I’ll be making them again tomorrow! Have to double the cupcake recipe, though, because no one was fully satisfied with only two. The cupcake would be great stand alone. They taste like “real” cupcakes.
Could I substitute the 1/4 cup hot coffee with anything else? because I’m not a fan of coffee at all
Would these work as egg free? I’m not good at egg replacing yet?
Can you make this with a egg replacement?
Any tips on making this into a cake rather than cupcakes? I’m not much of a baker but want to attempt this for my husbands birthday. Thanks in advance!
I’ve made other paleo cupcakes that do not store well overnight in the fridge (it became rock hard!).
Can these be stored overnight in the fridge? Do you suggest the cupcakes be warmed up again before eating?
Would like to suggest an alternate gelatin, since the one you suggest refuses to label the gelatin as pastured. that makes me very suspicious. I have moved from it to ZINT, since it does label itself as pastured.