FROSTED CHOCOLATE RASPBERRY CUPCAKES LC
Paleo Frosted Chocolate Raspberry Cupcakes are fudgy cupcakes with raspberry accents and frosted with a creamy vanilla frosting These are grain free, paleo with a low carb and dairy free version
Paleo Frosted Chocolate Raspberry Cupcakes are fudgy cupcakes with raspberry accents and frosted with a creamy vanilla frosting These are grain free, paleo with a low carb and dairy free version
- 2 eggs
- 1 tsp baking soda
- 6 tbsp coconut flour sifted
- 1/2 cup erythritol (like swerve)
- 1/4 cup butter or ghee or coconut oil
- 2 tbsp cocoa powder or cacao powder
- 3 tbsp water
- 3 tbsp unsweetened coconut milk or almond milk + 1/2 tsp mixed together in a separate small bowl.
- 1 tsp gf vanilla extract
- 13 raspberries, chopped fine or mashed
- vanilla cream frosting:
- 1/2 cup unsweetened coconut milk or cream (take an unopene
- 1/2 tsp lemon juice
- 1/2 tsp gf vanilla extract
- â…“ tsp liquid stevia or more or less to taste
- Carbohydrate 5.80111365741716 g
- Cholesterol 55.3166666666667 mg
- Fat 32.89347 g
- Fiber 3.08126467062813 g
- Protein 2.41630101851895 g
- Saturated Fat 23.9195308888889 g
- Serving Size 1 1 Serving (76g)
- Sodium 181.055245370371 mg
- Sugar 2.71984898678903 g
- Trans Fat 2.17409677777778 g
- Calories 317 calories
Step-by-step
- Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
- In a large metal, glass or ceramic mixing bowl combine: 6 tbsp coconut flour and ½ cup sweetener of choice (coconut sugar, or swerve or other low carb granulated sweetener equivalent), and 1 tsp baking soda. Mix together thoroughly braking up any clumps. Set aside.
- In a small sauce pan over medium heat melt and combine: ¼ cup butter or coconut oil, 2 tbsp cocoa powder, and 3 tbsp water. Melt and stir together until combined then bring to a low boil and remove from heat. (I have flash backs of Willie Wonka’s chocolate river during this step).
- Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
- Add to the mixture: 2 eggs, the 3 tbsp coconut or almond milk + ½ tsp apple cider vinegar, and ½ tsp vanilla extract. Mix together well using a large spoon.
- Add the finely chopped or smashed raspberries to the batter and lightly stir into the batter.
- Spoon batter into muffin cups or pan. Fill ? of each cup. I filled 9 cups.
- Bake at 400 F for 18 to 22 minutes, or until tooth pick comes out of center clean.
- Remove and let cupcake cool completely.
- While cupcakes are cooling, you can make the frosting.
- Take the coconut milk can out of freezer and open it (it should be solid, if not put it back in for a while and check later)
- In a medium size mixing bowl combine: ½ cup solid coconut milk cream, ½ tsp lemon juice, ½ tso vanilla extract, and sweetener of choice (either 1 tbsp honey, or for low carb use ? tsp liquid stevia). Mix together until just combined. Put frosting in fridge until cupcakes have cooled enough to frost.
- Using a butter knife, frost each cupcake with equal amounts of the frosting.
- Enjoy!
Deeply fudgy dark chocolate crumb meets bright, tart pockets of smashed fruit beneath a chilled layer of creamy coconut-based vanilla frosting. Working with coconut flour requires precision because it absorbs moisture at an exceptionally high rate compared to standard wheat flour, demanding extra liquid components and whole eggs to build structural integrity without turning dense or rubbery. When melting the cocoa powder, butter, and water together on the stove, bring the mixture only to a low boil before removing it immediately from the heat to prevent scorching the delicate cocoa solids.
Scaling Batters and Managing Storage
Multiplying this yield beyond nine cupcakes requires careful handling of the coconut flour ratio, as linear scaling can sometimes throw off the dense hydration balance. Double batches mix safely in a stand mixer fitted with the paddle attachment rather than by hand, ensuring the eggs and liquid elements incorporate evenly into the dry starches without overworking the batter. Cupcakes frosted with coconut cream maintain structural stability in the refrigerator for up to three days when stored in an airtight container, though unfrosted cakes freeze successfully for up to one month if wrapped tightly in plastic film and thawed overnight at room temperature before application of the topping.
- If the coconut milk fails to solidify properly in the freezer, place the can in an ice bath for ten minutes to force the fat separation necessary for a pipeable frosting consistency.
- Baking at 400 F demands constant observation because coconut flour darkens rapidly around the edges before the center finishes setting.
- Insert a wooden skewer directly into the center at the eighteen-minute mark to verify crumb doneness without relying solely on visual cues.
