#raspberrycupcakes

Indulge in these decadent flourless chocolate cupcakes topped with a luscious raspberry coconut butter frosting. Perfect for satisfying your sweet cravings without gluten!

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries, mashed. 1/2 cup coconut butter, softened. 2 tablespoons honey or maple syrup.

Instructions: Setting the oven to 350F 175C and putting cupcake liners in a muffin tin. Put cocoa powder, baking soda, salt, almond flour, and coconut sugar in a bowl. Crack the eggs into a different bowl and mix them with the almond milk, vanilla extract, and melted coconut oil. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add the mashed raspberries to the batter slowly. Put about three quarters of the batter into each cupcake liner. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before you frost them. Melt the coconut butter and mix it with honey or maple syrup until the frosting is smooth. After the cupcakes have cooled, spread or pipe the frosting on them. If you want, you can decorate the top with fresh raspberries. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes