Raspberry Chocolate Cupcakes with Chocolate Frosting

Surprise your friends and family with these delicious PALEO cupcakes.

Ingredients for cupcake:

1/2 c coconut flour

6 eggs

1/2 palm shortening

1/2 c pure maple syrup

1/2 tsp vanilla extract

1/2 tsp salt

1/4 tsp baking soda

1 c frozen raspberries

1/2 cup mini dark chocolate chips

Preheat oven 350

Blend coconut flour, eggs, palm shortening, maple syrup, vanilla, salt and baking soda with a hand mixer.

Stir in raspberries and chocolate chips.

Place muffin papers into the mini muffin tray.

Fill each cup 3/4 full with batter.

Bake for 30-35 minutes. Makes 18-20 mini muffins. Set aside to cool.

Ingredients for chocolate frosting:

1 c organic dark chocolate

1/4 c coconut butter

1/4 c walnut oil (or neutral tasting oil)

1/2 tsp vanilla

Melt chocolate with oil until smooth. Take off the heat right before fully melted and add vanilla extract. Stir until smooth.

Put in freezer until cooled and a thin hard shell has formed on top.  About 15 minutes. Do not forget about the chocolate or you will have to heat it again.

Use a hand blender to whip the chocolate until it is fluffy. Spread on cupcakes or apply with a pastry bag.

Recipe from:  Make it Paleo by Bill Staley and Hayley Mason


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