Bright red “goo” in the center of a dark chocolate cupcake is a delicious way to surprise your guests. These tasty little cakes are covered in dark black oozing chocolate frosting, which will have you licking every finger clean.
- 6 whole 6 whole 6 whole Eggs
- 3 Tbsp 3 Tbsp 3 Tbsp Pure Maple Syrup
- 1/4 cup 1/4 cup 1/4 cup Coconut Milk
- 1/2 cup 1/2 cup 1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1 tsp 1 tsp 1 tsp Salt
- 3/4 tsp 3/4 tsp 3/4 tsp Baking Powder, gluten free
- 1/4 cup 1/4 cup 1/4 cup Organic Cocoa Powder
- 2 cup 2 cup 2 cup Organic Raspberries, frozen
- 1/4 cup 1/4 cup 1/4 cup Water
- 1 tsp 1 tsp 1 tsp Lemon Juice
- 2 Tbsp 2 Tbsp 2 Tbsp Arrowroot Flour
- 3/4 cup 3/4 cup 3/4 cup Organic Heavy Whipping Cream
- 1 Tbsp 1 Tbsp 1 Tbsp Salted Butter, grass-fed
- 1 cup 1 cup 1 cup Dark Chocolate Chips
- This recipe is from our cookbook: Gather
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees.
- In a small mixing bowl, blend the eggs, maple syrup, coconut milk, palm shortening, and vanilla extract with a hand mixer.
- In a separate large mixing bowl, combine the coconut flour, salt, baking powder, and cocoa powder.
- Pour the wet ingredients into the dry ingredients, and blend until the batter is smooth.
- Pour the batter into a lined cupcake pan, and bake for 35 minutes.
- Allow the cupcakes to cool. Then, remove the center of each cupcake with an apple corer or a cupcake plunger.
- Save the tops of the cupcakes for sealing the filling before frosting.
- Warm a medium-sized saucepan over medium heat.
- Add half the bag of raspberries, 1/4 cup of water, the maple syrup, and the lemon juice to the pan.
- Stir all ingredients, and bring the liquid to a low boil.
- Whisk the arrowroot into the mixture, and continue to boil until the arrowroot has fully dissolved and the filling starts to thicken.
- Once the filling has a jelly-like consistency, remove the pan from the burner, and allow the liquid to cool.
- Stir in the remaining raspberries, and fill each cupcake with enough of the raspberry filling to reach the top of the cupcake. Seal each with the tops.
- In a small saucepan, heat the cream and butter over medium heat.
- Bring the cream and butter mixture to a boil while swirling them around to combine the ingredients.
- Pour the chocolate chips into a medium-sized bowl.
- Pour the cream and butter over the chocolate chips, and stir until the chocolate melts and the sauce thickens.
- Allow the mixture to cool, and pour it over the cupcakes.
- Serve immediately, or refrigerate the cupcakes before serving to harden the frosting slightly.
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