These cupcakes are made all in one pot and can easily be made gluten-free by using buckwheat flour in place of wheat flour. They are dairy free too, and use honey in place of refined sugar. They freeze well.
Ingredients
⅓ cup | Coconut, or oil or butter, melted |
6 Tbsp | Liquid honey |
100 g | Dark chocolate, 60% cocoa (Main) |
1 ⅓ cups | Frozen raspberries, defrosted (Main) |
1 tsp | Baking powder |
3 cups | Plain flour, to make them gluten-free use buckwheat flour |
4 | Eggs, free-range |
Chocolate coconut icing
⅓ cup | Coconut oil |
1 tsp | Vanilla extract |
1 cup | Dark chocolate, good quality, 60-70% cocoa, chopped |
Directions
- Heat oven to 150C. Line a 12-pan muffin tin with 10 patty pans.
- Place coconut oil/butter, honey and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.
- Mix in raspberries, flour, baking powder and eggs into chocolate mixture and mix until well combined.
- Spoon mixture into patty pans and bake for 20 minutes or until a skewer inserted in the middle comes out clean.
- Once completely cooled, ice with chocolate coconut icing (see recipes below).
Chocolate coconut icing
- Gently melt chocolate, coconut oil and vanilla in a small pot.
- Pour into a bowl and place in the fridge to cool for about 20 minutes until thickened.
- Use a whisk to "whip'' the icing before using to ice the cooled cupcakes.