Uploaded March 2021 | Updated September 2026, 2 weeks ago

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FULL POST: feastingonfruit.com/raspberry-dark-chocolate-cupcakes

Cupcakes
1/2 cup Hu Gems
3/4 cup coconut sugar
1 1/4 cup almond milk
1 tbsp apple cider vinegar
1 1/4 cup cassava flour
1/2 cup cacao or cocoa powder
1 tsp baking soda
1/2 tsp salt
Frosting
1 can coconut cream, chilled 24 hours
1 cup freeze dried raspberries

1. Preheat the oven to 350ºF
2. Melt the chocolate with the almond milk. Stir until smooth
3. Whisk in the coconut sugar and apple cider vinegar
4. Add the rest of the cupcake ingredients and mix
5. Spoon into a cupcake pan with paper liners, filling each ¾ of the way
6. Bake for 25 minutes at 350ºF
7. Cool completely before frosting
8. For the frosting: Scoop out just the solid part from the can of coconut cream. Beat (preferably in a chilled bowl) until fluffy. Blend the freeze dried raspberries (in a DRY blender) until powdery. Stir in freeze dried raspberry powder to desired color/taste. Chill to thicken
9. Frost cooled cupcakes and eat.

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