These dairy-free, gluten-free chocolate raspberry cupcakes are delicious. Additionally, they lack nuts and seeds. They are the ideal treat because they are jam-filled.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 cupcakes |
Ingredients
- ½ cup palm shortening
- ½ cup coconut sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ¼ cup cacao powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup seedless raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
- Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
- Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
- Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
- Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 223 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |