Dreamy whipped cream coupled with luscious chocolate ganache makes these cupcakes enticing for your Valentine.
Sweetness: Medium
Recipe information
Yield
makes 9
Ingredients
Batter
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
Step 5
To assemble the cupcakes, remove each from its liner. Flip each cupcake upside down, and use a paring knife to carve out a circle just a bit larger than the size of a quarter and about 1 inch deep in the bottom center of each cupcake. Save the bottom pieces to reseal the cupcakes after filling. Use the knife to hollow out a bit more around the inside of the cupcakes, discarding the crumbs.
Step 6
Place 2 teaspoons of fruit spread into the cavity of each cupcake. Trim the cupcake bottom pieces to make them thinner, then seal the cupcakes with the bottom pieces.
Step 7
Frost the cupcake tops with the Chocolate Ganache. Top with the Whipped Cream Frosting, cover with raspberries, sprinkle with mini chocolate chips, and serve immediately.
