Chocolate and raspberry cupcakes with chocolate coconut frosting

Tamara West

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

1. Heat oven to 150C. Line a 12-pan muffin tin with 10 patty pans.
2. 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.
3. Mix in raspberries, flour, baking powder and eggs into chocolate mixture and mix until well combined.
4. Spoon mixture into patty pans and bake for 20 minutes or until a skewer inserted in the middle comes out clean.
5. Once completely cooled, ice with chocolate coconut icing (see recipes below).

Chocolate coconut icing

1. Gently melt chocolate, coconut oil and vanilla in a small pot.
2. Pour into a bowl and place in the fridge to cool for about 20 minutes until thickened.
3. Use a whisk to "whip'' the icing before using to ice the cooled cupcakes.