Coconut flour chocolate cupcakes topped with a creamy raspberry topping make a delightful afternoon treat.
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.
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Chocolate Cup Cakes with a Creamy Raspberry Topping
2016-07-07 23:58:45
Yields 6
TOPPING
- 1/3 cup (41g) fresh/frozen raspberries
- 1/3 cup (75g) cream cheese (softened at room temperature)
- 2 tspn ground erythritol (or sugar substitute of your choice)
CAKE
- 1/4 cup (28g) coconut flour
- 1/4 cup (56g) butter, melted
- 1/4 cup (56g) erythritol (or sugar substitute of your choice)
- 1/4 cup (22g) cocoa powder
- 2 tblspns coconut milk
- 2 tblspns water
- 3 eggs
- 1/2 tspn baking powder
- 1/4 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
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4 Comments
gloasdfghjkl
March 18, 2016 at 10:02 amOmg it looks so good and the colours combi are perfect! Thanks for sharing this recipe 🙂
sallybr
March 18, 2016 at 7:42 amI 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/
Angela Coleby
March 18, 2016 at 9:19 amI 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?