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Dark Chocolate Raspberry cupcakes make a rich dessert recipe with fruit-only preserves filling

Chocolate Raspberry Cupcakes

Try our dark chocolate raspberry cupcakes with whole fruit preserves filling to celebrate your special occasions in a healthy robust way!

Course Dessert
Cuisine American
Keyword almond flour cake, arrowroot flour, cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Celebrate Woman Today


  • 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


  1. Preheat oven to 350 degrees. Line muffin tin with muffin liners, or lightly coat silicon muffin tin compartments with coconut oil.

  2. 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.

  3. 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.

  4. 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.