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.