Taylor Adams
@taydivaada
Gluten-Free Chocolate Raspberry Cupcakes Delight
Deliciously moist and rich chocolate cupcakes filled with a sweet raspberry jam, perfect for any occasion. These gluten-free treats are made with coconut flour and palm shortening, making them a healthier dessert option without sacrificing flavor.
Details
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings12
Ingredients
- 1/2 cup
- 1/2 cup
- 4
- 1 teaspoon
- 1/2 cup
- 1/4 cup
- 3/4 teaspoon
- 1/2 teaspoon
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Gluten-Free Chocolate Raspberry Cupcakes Delight.
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a mixing bowl, cream together the palm shortening and coconut sugar until well combined. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
Step 3
In a separate bowl, sift together the coconut flour, cacao powder, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Increase the speed to medium-high and beat for about 1 minute until the batter is airy.
Step 4
Using an ice cream scoop, fill each muffin cup about 3/4 full with the batter.
Step 5
Bake in the preheated oven for 10 minutes. Rotate the pan and continue baking until a toothpick inserted into the center comes out clean, about 8 to 10 minutes more.
Step 6
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
Step 7
While the cupcakes are cooling, whip the raspberry jam in a small bowl until smooth. Transfer the jam to a piping bag, insert the nozzle into the top of each cupcake, and gently squeeze to fill with jam. Repeat this process for all cupcakes.