Chocolate Raspberry Cupcakes
Try our dark chocolate raspberry cupcakes with whole fruit preserves filling to celebrate your special occasions in a healthy robust way!
Ingredients
- 1½ cups almond flour
- ½ cup arrowroot flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 4 whole eggs Or 2 whole eggs and 4 egg whites
- ½ cup coconut oil melted
- ½ cup fruit-only raspberry preserves
- 1 tsp vanilla extract organic
Instructions
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Preheat oven to 350 degrees. Line muffin tin with muffin liners, or lightly coat silicon muffin tin compartments with coconut oil.
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In a large bowl, whisk together almond flour, arrowroot, cocoa powder, baking soda and salt. In a separate bowl, whisk together eggs, coconut oil, raspberry preserves and vanilla. Stir wet ingredients into dry and mix until well blended.
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Divide batter between muffin cups and bake for 20 to 22 minutes, until mixture is set and a knife inserted into the center of a muffin comes out clean. Remove from oven and let cool for 5 minutes.
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To serve, turn muffin tin over (run a butter knife around edges of each cup if you're using a silicon muffin pan). Serve immediately, or store in the refrigerator in an air-tight container.
Recipe Notes
Almonds, high in healthy monounsaturated fats, stand in for grains in this decadent dessert.
Antioxidant-rich raspberry preserves take the place of sugar, and add extra nutrition and fiber.