Description
The classic chocolate raspberry combination in decadent cupcake form!
Ingredients
1 2/3 cups fine almond flour
1/2 cup cocoa powder, sifted
1/3 cup tapioca starch, also called flour
1/3 cup coconut sugar
1 Teaspoon baking powder, see notes
1 Teaspoon baking soda
1/4 Teaspoon sea salt
1/3 cup maple syrup
1/4 cup strongly brewed coffee, cooled
2 eggs
1/3 cup avocado oil, or neutral flavored oil of choice
2 Teaspoons vanilla extract
Raspberry Buttercream:
1 – 1.5 ounces freeze dried raspberries, crushed into powder and sifted, see notes
2 sticks – 8 ounces salted butter
1 1/2 cup powdered sugar, sifted
1 Tablespoon vanilla extract
1 Tablespoon freshly squeezed lemon juice
1/2 Teaspoon almond extract
Optional Toppings:
Fresh raspberries – 12 for 1 on top of each cupcake
Multi-colored or chocolate sprinkles
Instructions
Preheat the oven to 350ºF and line a muffin tin with 12 muffin cup liners.
In a large mixing bowl combine the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda, and sea salt.
Then add the maple syrup, cooled coffee, eggs, avocado oil, and vanilla extract. Mix just until combined, then portion the batter evenly into the muffin liners.
Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, or with crumbs but no batter, 15-20 minutes.
Let the cupcakes cool to room temperature while you make the frosting.
To make the raspberry buttercream frosting, cream the butter and sifted raspberry powder together with an electric mixer. Then add the powdered sugar and beat again until combined. Finally add the vanilla extract, lemon juice, and almond extract and beat again until combined and fluffy, 1-2 minutes.
When the cupcakes have cooled, spread or pipe the frosting onto the cupcakes using a star tip. Serve as is, or top with fresh raspberries or sprinkles.
Refrigerate any extras for up to 3 days, or freeze and thaw in the fridge before serving. These are best made and eaten the same day as the frosting becomes denser when refrigerated or frozen.
Notes
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
You can powder the freeze dried raspberries by crushing them in a mortar and pestle. Or crush them right in the bag them come in with a rolling pin. Then sift the powdered raspberries through a fine mesh sieve to remove all the seeds before adding them to the frosting.
- Prep Time: 30
- Cook Time: 20
- Category: Baking
- Method: Mixing
- Cuisine: American