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Gluten-Free Chocolate Raspberry Cupcakes
Gluten-Free Chocolate Raspberry Cupcakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Delicious gluten-free chocolate cupcakes filled with raspberry, great for any party.
Ingredients:
  • 0.5 cup palm shortening
  • 0.5 cup coconut sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup coconut flour
  • 0.25 cup cacao powder
  • 0.75 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.5 cup seedless raspberry jam
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with paper liners.
  • In a bowl, combine shortening and sugar until creamy. Gradually add eggs one by one, making sure to scrape down the sides after each addition. Stir in vanilla.
  • Combine coconut flour, cacao powder, salt, and baking powder in a bowl. Slowly incorporate into the wet ingredients on low speed. Increase the mixer to medium-high and beat until airy, approximately 1 minute.
  • Scoop batter into muffin cups using an ice cream scoop, filling them 3/4 full.
  • Bake in the preheated oven for 10 minutes. Rotate the pan and continue baking for an additional 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the dish to cool on a wire rack for 5 minutes. Then, gently remove it from the pan and let it cool completely, which should take around 25 minutes.
  • Whisk jam in a small bowl until smooth, then transfer it to a piping bag. Fill each cupcake by inserting the nozzle into the top and gently squeezing in the jam. Repeat for all cupcakes.

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