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.
The “for the cake” instructions need to be proofread. They don’t match up with the ingredient list.
The eggs were missing from the instructions. I’ve updated that and sorry for any inconvenience 🙂
Still doesn’t match. The coconut sugar isn’t mentioned in the instructions and honey is twice. 🙂 I had no problems figuring it out, but someone new to baking/paleo might get a little frustrated. With all that said, I made them last week , and they are divine!!
I’m sorry about the mix-up, I’ll check with Sharon and fix it!
Was it fixed?
How do you put the raspberry sauce inside the cupcake.. it doesn’t say..?
ThAnk you for this recipe! It is Devine, a real treat!
So glad you enjoyed it!
Looks great but cake instructions do not match up with ingredients. For instance, when do the eggs come in? I just wasted the eggs by putting them in with the coconut oil & it made big clumps, gross!
I’m sorry we missed that in the instructions! I’ll ask Sharon and then clarify the recipe.
looks delicious! I’m not a fan of coffee flavoring – can I omit? Do I need to add more cocoa?
You can omit it without adding more cocoa, but you’ll want to add 1/4 cup of liquid, such as milk or water 🙂
Looks wonderful! Does this recipe yield 6 muffins?
the original post shows 4 servings.
Wanna know the reason why I came over to your blog? Because you’re the only one of my favourite bloggers who does NOT endorse essential oils (yeah I know Vibrant Blue but you’re not shoving it down our throats and now only have recipes that need them)
And now I’m here in my kitchen with muffins baking in my oven. Oh well =) Can’t wait for them to be ready.
LOL! I’ve been petitioned left and right to get on the essential oils bandwagon. I’m holding off for right now, but if I ever do start with a larger essential oil company, I promise that I will not be annoying with the oil promotion – it gets on my nerves, too 🙂
I made these the other night and they were fantastic! I used maple syrup instead of honey for the cake, and I because I’m baking at high altitude, I swapped the baking soda for baking powder. I didn’t have gelatin, and so omitted it – but it still turned out great! Even got the seal of approval from a few staunch, Paleo-skeptics. Love your recipes, articles, and website and general – I’m a dedicated follower! Cheers! 🙂
Thank you so much! I am a terrible baker and get disappointed how most paleo-esque treats turn out. I But these! They came together perfectly well. My favorite flavor combo and a perfect texture. Rich and not too sweet, absolutely amazing.
Trying this recipe for dessert tonight.
2 questions:
1 at what point do I add the eggs?
2 how many cupcakes does this recipe produce?
Thank you
Sorry — the other comments did not show until I left a comment. I see about the eggs.
How full do I fill the cupcake wells?
More thanks.
I’d say fill the cupcake wells about 2/3 full and I’ll ask Sharon how many cupcakes it makes 🙂 I think it may make 6-8.
Hi Lauren, I noticed that many of your recipes as of late include starches like potatoes, coconut sugar, maple syrup, arrowroot, etc. Are you able to eat these now? This SCDer would love to hear how you’ve been able to add things to your diet and how it’s worked out, if that’s the case.
I’m going to suggest, perhaps incorrectly, that Lauren has been healed, at least in part, by following the GAPS diet, which unlike the SCD diet, heals your gut.