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    Home » Desserts

    Chocolate Cup Cakes with a Creamy Raspberry Topping

    Published: Mar 18, 2016 · Updated: Apr 3, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    Coconut flour chocolate cupcakes topped with a creamy raspberry topping make a delightful afternoon treat. 

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    If you want to see me salivate in a restaurant over the dessert menu then make sure that there is a chocolate and raspberry option.   There is something about this flavour combination which makes my taste buds dance with pleasure.  Almost a sexy salsa.    So, as I was baking a batch of chocolate cupcake it only seemed natural to me to add a raspberry topping.

    IMG_9061

     

    Chocolate Cup Cakes with a Creamy Raspberry Topping

    Angela Coleby
    Print Recipe Pin Recipe

    Ingredients
      

    TOPPING

    • ⅓ cup 41g fresh/frozen raspberries
    • ⅓ cup 75g cream cheese (softened at room temperature)
    • 2 tspn ground erythritol or sugar substitute of your choice

    CAKE

    • ¼ cup 28g coconut flour
    • ¼ cup 56g butter, melted
    • ¼ cup 56g erythritol (or sugar substitute of your choice)
    • ¼ cup 22g cocoa powder
    • 2 tblspns coconut milk
    • 2 tblspns water
    • 3 eggs
    • ½ tspn baking powder
    • ¼ tspn salt

    Instructions
     

    • Pre-heat the oven to 200C/400F degrees.
    • Blend together the butter, eggs, erythritol and coconut milk.
    • Add the coconut flour, cocoa powder baking powder and salt, and whisk until there are no lumps and there is a smooth batter. Add the water if the mixture is a bit too stiff.
    • Pour into cupcake cups or a greased muffin tray.
    • Bake for 20 minutes and allow to cool.
    • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
    • Slather the topping over the lemon cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
    • Eat and enjoy!

    Notes

    Nutritional Info per cupcake (no topping) 145 Calories, 12g Fat, 5g Protein, 6g Carb, 4g Fibre, 2g Net Carb
    Nutritional Info per cupcake (with topping) 179 Calories, 15g Fat, 5g Protein, 7g Carb, 4g Fibre, 3g Net Carb
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. gloasdfghjkl

      March 18, 2016 at 10:02 am

      Omg it looks so good and the colours combi are perfect! Thanks for sharing this recipe 🙂

      Reply
    2. sallybr

      March 18, 2016 at 7:42 am

      I hear you and I dance with you! First, I am curious about the erythritol - I have a bag, never used it, afraid of bad after taste. Bought in an impulse, now I stare at it and feel guilty... (sigh)

      Now, if you allow me to share a link with you, you MUST make these... they are spectacular! https://bewitchingkitchen.com/2015/09/10/raspberry-bittersweet-chocolate-chunk-brownies/

      Reply
      • Angela Coleby

        March 18, 2016 at 9:19 am

        I love the image of us dancing around a plate of chocolate and raspberry goodies! Your brownies look devine! I will have to make a version of these with gluten free flour! I hear you about the impulse food purchase..I have a packet of breadfruit flour in my cupboard gathering dust..! Fancy a swap? Erythritol is very much like sugar..have a play with it! Perhaps another batch of brownies?

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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