Yield: 12 cupcakes

INGREDIENTS:

For the cake

1/2 cup of Coconut Oil

1/2 cup of Coconut Sugar 

1/4 cup of Coconut Flour 

1/3 cup of Arrowroot Starch 

1/4 cup of Unsweetened Cocoa Powder

1 teaspoon of Baking Soda

1/4 cup of Raw Honey

1/4 cup of Strong Hot Coffee

4 large Eggs

1 teaspoon of Vanilla Extract

For the raspberry sauce

10 ounces of Raspberries

1 teaspoon of Lemon Juice

1/4 cup of Raw Honey

1/2 teaspoon of Gelatin

For the chocolate ganache

3 ounces of Chocolate Chips 

1/3 cup of Full Fat Coconut Milk

 

DIRECTIONS:

FOR THE CAKE: 

  1. Whip together the coconut oil and coconut sugar in a large mixer until combined, about 3 minutes on high speed.
  2. Sift together the coconut flour, arrowroot flour, cocoa powder, and baking soda in a separate bowl. 
  3. Whisk together the eggs, honey, coffee, and extract in a large glass.
  4. Add about a third of the dry ingredients and a third of the liquid ingredients to the mixing bowl and mix until combined. 
  5. Repeat adding the ingredients in batches until all mixed and uniform.
  6. Evenly portion the cake batter into muffin tin cups. 
  7. Bake at 350F for 25-28 minutes, until an inserted toothpick comes out clean.
  8. Remove from the oven and let the cakes cool for about 10 minutes. 
  9. Gently remove the cakes from the tin cups using a rubber spatula and set on a cooling rack upside down.

FOR THE RASPBERRY SAUCE: 

  1. Reserve a few raspberries for garnish.
  2. Gently heat the raspberries, lemon juice, and honey for about 5 minutes. 
  3. Remove from heat when the mixture looks uniform. 
  4. Sprinkle the gelatin on the jam and mix until dissolved.

FOR THE CHOCOLATE GANACHE: 

  1. Heat the coconut milk to a very low boil. 
  2. Add to the half of the chocolate chips and mix until fully combined. 
  3. Then add the rest and mix until uniform. 
  4. Let cool to a thick yet pourable consistency before use.

ASSEMBLY: 

  1. Scoop out a portion of cupcake from the center, careful not to puncture it completely. 
  2. Fill the hole with about a tablespoon of the raspberry sauce.
  3. Pour about 2 tablespoons worth directly on top of the raspberry center.
  4. Use a frosting spatula or the back of a spoon to spread the chocolate in a circular motion toward the cupcake edges. 
  5. Let the chocolate goodness fall to the sides. 
  6. Top with a raspberry and enjoy! 

 

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