“Bleeding” Cupcakes

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.

45 minutes

35 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	383
Fat:	26 g
Carbohydrates:	36 g
Protein:	0 g
Calculated per serving.

Serves: 10

Ingredients

6 whole 6 whole 6 whole Eggs
3 Tbsp 3 Tbsp 3 Tbsp Maple Syrup, Pure
1/4 cup 1/4 cup 1/4 cup Coconut Milk
1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], 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 Cocoa Powder, Organic
2 cup 2 cup 2 cup Raspberries, Organic, 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 Heavy Whipping Cream, Organic
1 Tbsp 1 Tbsp 1 Tbsp Butter, Salted, grass-fed
1 cup 1 cup 1 cup Dark Chocolate Chips
This recipe is from our cookbook: Gather

Process

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.