I adapted this recipe from Danielle Walker’s Against All Grain recipe book. It certainly passed the skeptic test. Even my dad loved it which is a testament in itself since he normally refuses anything remotely touted as heath food.
- 4 large eggs, room temperature
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil melted
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup carob or chocolate chips
- 1/2 cup raspberries or red pitted cherries
- 3/4 cup raspberries or cherries, finely chopped
- 2 tablespoons maple syrup or honey
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Place 12 paper cupcake cups in a muffin tray.
- Blend eggs, coconut milk, honey, melted coconut oil, vanilla and honey/maple syrup either in a food processor or manually.
- Add the almond and coconut flour, cacao powder, salt and baking soda and blend then add raspberries or cherries, but do not overstir them.
- Next add the chocolate chips and mix by hand.
- Pour the cupcake batter into the cupcake cups, filling each to 3/4 full.
- Bake for 12-15 minutes. Be careful. Since they are dark, it is hard to know when they are ready. A fork or toothpick should come out clean once they are ready.
- While the cupcakes are baking and cooling, add all of the ‘filling’ ingredients to a small pot and place over medium-high heat.
- Allow it to simmer for 15 minutes. Most of the liquid should be evaporated though the filling will not be thick until it cools.
- Using a small pairing knife, remove a 1/2 size deep of the centre of the cupcake as seen in the picture. If you cut too deep the filling will seep out.
- Fill the centre of each cupcake with the filling.
- Spread the icing on the cupcake just before serving. Make sure the cupcake and filling has cooled completely. *See here for my dairy free icing recipe.