Valentine’s Day Dark Chocolate Cupcakes with Raspberry Frosting 2


gluten free chocolate cupcake w/raspberry frosting

What’s tomorrow? Oh, that’s right it’s Valentine’s Day! You have to have chocolate, and what goes great with chocolate? Raspberries! I spent 3 days researching and developing the perfect recipe and I finally came up with a dark chocolate cupcake, injected with raspberry buttercream frosting in the center of the cupcake, then topped with the frosting and on top of that a homemade chocolate truffle, then everything is drizzled with a dark chocolate sauce. Can you say decadent? My goodness these are delicious, rich, mouthwatering, intoxicating cupcakes. What better way to celebrate Valentine’s Day? Yum, yum, yum!

It  took me about 4 hours to make these, the frosting was the last thing I made and it took me forever! It was not cooperating with me. First the butter was too cold, then too warm, then when I added the raspberries it was too wet, then too cold again. I wanted to make the frosting without powdered sugar, but I ended up needing it. However I didn’t have any in the house! The only sugar we have in our home is coconut sugar. So I grabbed my dog and my mom and I walked up to the store together. Side note, my dog has a tweaked hip or back and is being seen at the vet tomorrow. When we were walking to the store, my dog wasn’t paying attention, so what better way to make a dog pay attention but to scare them. I tapped her on her back and went “boo!” she turned around quickly and hurt herself, which made her yelp and hold her leg in the air. I felt so bad! She couldn’t walk, so I ended up carrying her up hill and a couple flight of stairs. She isn’t that light either, about 42 pounds. I finally got my powdered sugar, got my dog back home and rested, and began on the frosting once again.

Oh and my mom also surprised me with tulips! Tulips are my favorite flower, ever, preferably pink and white ones.

Tulips

Here’s the delicious recipe! Be prepared you will be making 4 different delectable treats; truffles, cupcakes, frosting, and chocolate sauce. All easy and well worth the extra work.

CUPCAKE INGREDIENTS: Makes 8 cupcakes

  • 3/4 cup organic almond flour
  • 2 tablespoons organic brown rice flour
  • 1 tablespoons +2 teaspoons organic raw cacao powder
  • 3 tablespoons organic dark chocolate chips
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 3 organic eggs
  • 3 tablespoons unsweetened organic apple sauce
  • 3 tablespoons organic pure maple syrup
  • 1 overflowing teaspoon organic vanilla extract

ingredients for gluten free cupcakes

DIRECTIONS:

  • Preheat oven to 350F degrees. In a large bowl, combine almond flour, cacao, brown rice flour, salt, and baking soda. Add in eggs, apple sauce, maple syrup, and vanilla extract – whisk together
  • Fold in chocolate chips
  • Pour into lined muffin tins.
  • Bake for 15-20 minutes, or until a toothpick comes out clean
  • Let them cool for about 10 minutes.

FROSTING INGREDIENTS: Makes enough for the cupcakes

  • 3/4 cup organic unsalted butter (of butter alternative – Earth Balance), at room temperature
  • 2 cups organic powdered sugar
  • 1 teaspoon organic vanilla extract
  • 1 tablespoon organic pure maple syrup
  • heaping 1/2 cup organic fresh raspberries

DIRECTIONS:

  • Whisk butter on high speed in a blender until smooth. Then add vanilla extract, maple syrup and raspberries. Whisk until incorporated. Then add powdered sugar (sifted) and whisk until everything is smooth and frosting like.

TRUFFLE INGREDIENTS: Makes about 9 small

  • 1/2 cup organic pitted dates
  • 1 tablespoon organic raw cacao powder
  • 2 tablespoons melted organic unrefined coconut oil

DIRECTIONS:

  • Put all the ingredients in a food processor and process until thick and clumps together. Then using a teaspoon measurer, form the mixture into little balls. Then roll the balls in cacao powder. Set aside (and of course, eat one)

chocolate truffles

CHOCOLATE DRIZZLE INGREDIENTS: Makes enough for the cupcakes

  • 2 tablespoons organic dark chocolate chips
  • 1 teaspoon organic unrefined coconut oil

DIRECTIONS: 

  • In a small sauce pan, melt the chocolate and coconut oil. Set aside to cool.

ASSEMBLING THE CUPCAKES: 

  • Using a 1/8 teaspoon measurer, carefully scoop out the center of each cupcake. If you have an apple corer, then use that!
  • Scoop the frosting into a pastry bag or sandwich bag. If you have a pastry frosting attachment, use that. Otherwise cut the corner of the bag, very little.
  • Gently squeeze the frosting into the center of the cupcake, then gradually make your way around and around the cupcake.
  • Top the cupcake with a truffle.
  • Using a spoon carefully drizzle the chocolate sauce all over the cupcakes, in a back and forth motion.
  • Now marvel at the beautiful cupcakes, sitting in front of you. Grab one and savor the delicious, delicate flavors igniting in your mouth.

gluten free chocolate cupcakes

I hope you have a wonderful Valentine’s Day! Give and receive love!


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