½cupsweetener of choice: coconut sugar for paleoor for low carb use erythritol (like Swerve)
1teaspoonbaking soda
¼cupbutter or ghee or coconut oil
2tablespooncocoa powder or cacao powder
3tablespoonwater
2eggs
3tablespoonunsweetened coconut milk or almond milk + ½ teaspoon apple cider vinegarmixed together in a separate small bowl.
1teaspoonGF vanilla extract
13raspberrieschopped fine or mashed
VANILLA CREAM FROSTING:
Cream of choice:for paleo use ½ cup coconut cream (take an unopened can of full fat coconut milk and put can in the freezer for 25 minutes to solidify), or for low carb use 4 ounces cream cheese.
½teaspoonlemon juice
½teaspoonGF vanilla extract
tablespoonSweetener of choice: 1 honey for paleoor for low carb use ⅓ teaspoon liquid stevia, or more or less to taste
Instructions
Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
In a large metal, glass or ceramic mixing bowl combine: 6 tablespoon coconut flour and ½ cup sweetener of choice (coconut sugar, or swerve or other low carb granulated sweetener equivalent), and 1 teaspoon baking soda. Mix together thoroughly braking up any clumps. Set aside.
In a small sauce pan over medium heat melt and combine: ¼ cup butter or coconut oil, 2 tablespoon cocoa powder, and 3 tablespoon water. Melt and stir together until combined then bring to a low boil and remove from heat. (I have flash backs of Willie Wonka’s chocolate river during this step).
Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
Add to the mixture: 2 eggs, the 3 tablespoon coconut or almond milk + ½ teaspoon apple cider vinegar, and ½ teaspoon vanilla extract. Mix together well using a large spoon.
Add the finely chopped or smashed raspberries to the batter and lightly stir into the batter.
Spoon batter into muffin cups or pan. Fill ⅔ of each cup. I filled 9 cups.
Bake at 400 F for 18 to 22 minutes, or until tooth pick comes out of center clean.
Remove and let cupcake cool completely.
While cupcakes are cooling, you can make the frosting.
Take the coconut milk can out of freezer and open it (it should be solid, if not put it back in for a while and check later)
In a medium size mixing bowl combine with electric beater: cream cheese or ½ cup solid coconut milk cream, ½ teaspoon lemon juice, ½ tso vanilla extract, and sweetener of choice (either 1 tablespoon honey, or for low carb use ⅓ teaspoon liquid stevia). Mix together until just combined. Put frosting in fridge until cupcakes have cooled enough to frost.
Using a butter knife, frost each cupcake with equal amounts of the frosting.
Enjoy!
Notes
Nutritional Data for Low Carb Version (with Swerve sweetener and stevia sweetened frosting): Serving size: 1 cupcake out of 9, Cal: 89, Carbs: 4.4 g / Net Carbs: 2.1 g, Fiber: 2.3 g, Fat: 9.6 g, Protein : 3 g, Sugar: 1 g*all nutritional data are estimates based on the products I used*