Are you looking for a delicious and healthy dessert that is free of gluten? Look no further than these gluten-free chocolate raspberry cupcakes! This recipe uses wholesome ingredients and produces moist, flavorful cupcakes that are perfect for any occasion.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions:
1. Preheat your oven to 350°F (180°C). Line a muffin tin with gluten-free liners.
2. In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt until well combined.
3. In a separate mixing bowl, combine the honey, melted coconut oil, eggs, and vanilla extract. Mix until smooth and well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix!
5. Gently fold in the fresh raspberries.
6. Spoon the batter evenly into each gluten-free liner, filling it about 3/4 of the way full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool completely before frosting and serving.
For an extra special treat, top these gluten-free chocolate raspberry cupcakes with your favorite whipped cream and fresh raspberries! You can also use gluten-free cream cheese frosting for a tangy twist.
Enjoy your delicious and healthy gluten-free chocolate raspberry cupcakes!