These gorgeous chocolate raspberry cupcakes may look like your typical chocolate confection, but since they are made with all natural and gluten-free ingredients, they're a treat you can feel good about! The sponge cake is made with buckwheat flour, ground almonds, raw cacao powder, coconut milk, and raspberries and topped with thick, creamy, chocolate-coconut frosting. Adorn these with dried rose petals for a lovely presentation.
Chocolate Raspberry Cupcakes [Vegan, Gluten-Free]
For the Cupcakes:
- 1 cup buckwheat flour
- 1/2 cup ground almonds
- 1/4 cup raw cacao powder
- 3/4 teaspoon bicarbonate of soda
- A pinch of sea salt
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup maple syrup
- 3/4 cup coconut milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 cup raspberries
For the Chocolate and Coconut Frosting:
- 1 cup coconut cream
- 2 tablespoons coconut flour
- 1 tablespoon maple syrup
- 1/2 cup dark chocolate
For the Topping:
- Dried rose petals
- Fresh raspberries
- Freeze-dried raspberries
- Raw cacao nibs
- Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
- Chop the dark chocolate and put into a small bowl.
- In a pan mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
- Pour the mixture over the chopped chocolate and stir until all melted.
- Add the maple syrup and leave to cool down a bit. Transfer to a refrigerator to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
- Preheat the oven to 375°F.
- Line a 12-hole cupcake tin with cupcake cases.
- In a bowl, whisk together buckwheat flour, ground almonds, cacao powder, bicarbonate of soda, and salt. Set aside.
- In a different bowl whisk together melted coconut oil, maple syrup, coconut milk, apple cider vinegar, and vanilla. Add to the dry mix and stir together until well combined.
- Finally, fold in raspberries.
- Spoon the mixture into your prepared cupcake cases and bake for about 25 minutes or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool for 15 minutes before moving onto a wire rack to cool down completely.
- Frost with the chocolate and coconut frosting and sprinkle with your choice of toppings.
Store in a refrigerator for 2-3 days. You can replace coconut oil with olive oil, coconut milk with almond milk, and use cocoa powder instead of raw cacao if you wish. Don't use frozen raspberries in a batter on this occasion as it would make the batter very thick.