Oh, chocolate … a girl’s best friend 🙂  I lost count years ago to the amount of chocolate candy … cakes … cupcakes … chocolate covered fruits … anything chocolate that I have devoured.  And, is if I had it already naturally bad for the chocolate bug when pregnant with my daughter it was doubly worse!  I literally had dark chocolate bars residing on the bedside table.  Wouldn’t you know it, though – Amelie has the chocolate bug worse than I do!  In fact, that is one of her favorite stories about how even in the womb she took over my taste buds and demanded chocolate 🙂

So, how do we get this chocolate pleasure with as less guilt as possible is my quest.  I think I found it!  This gluten-free chocolate cupcake recipe is the sweetest devotion to just the right amount of chocolate fix I need … AND I can still go for a run afterward because I am not left feeling heavy – No heaviness, Yay!

 

GLUTEN-FREE Chocolate Raspberry Cupcake RECIPE

Serves: 12 Cupcakes

Prep Time: 30 Minutes

Cook Time: 20 Minutes

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INGREDIENTS

INGREDIENTS FOR Cupcake

• 1 1/2 cups of gluten-free, all-purpose flour
• 1 1/2 tsp of baking powder
• 1/2 cup of unsalted butter, melted
• 3/4 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of milk

INGREDIENTS FOR Frosting

• 1 cup of confectioner’s sugar
• 1/4 cup of unsweetened cocoa powder
• 1/2 cup of unsalted butter, melted
• 2 tbsp of milk
• 1/2 tsp vanilla extract
• 2 dozen raspberries
• 1/3 cup of raspberry preserves (Bonne Maman is the brand I always find best)

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PREPARATION

1. Preheat the oven to 350 Fahrenheit.
2. Take a dozen paper cupcake liners and place them on a baking sheet.
3. Sift your flour and baking powder together in a mixing bowl.  Once this is done, set it aside.
4. Beat the butter and sugar in another mixing bowl.  Beat the butter with a mixer, on medium speed.
5. Add the eggs to the bowl with the butter and sugar mixture, and once this is done add the vanilla extract.  Stir the ingredients together until well mixed.
6. With an electric mixer on low speed, pour the dry mixture into the bowl with the wet ingredients.  Gradually add your milk and mix well all ingredients until you reach a smooth consistency.
7. Take an ice cream scooper and place one scoop of batter into each paper liner on the baking sheet.
8. Bake the cupcakes until you find them slightly golden along the top.
9. While the cupcakes are baking, you can prepare the frosting.  Sift the confectioner’s sugar and cocoa together in a mixing bowl.
10. Beat the butter with an electric mixer, on medium, until you find it has reached a pale and fluffy texture.  With the mixer remaining on low speed, gradually add the dry mixture into the bowl with the butter.
11. Add the milk and vanilla extract while mixing still at low speed.  You should find the icing forming a thicker consistency.
12. Once the cupcakes have baked, and have cooled for at least 30 minutes, take a knife and slice a deep slit into the middle of each cupcake.  With a small spoon, scoop a spoonful of raspberry preserve and insert into each cupcake.
13. Once all cupcakes have raspberry preserve in them, begin icing the tops of the cupcakes with the chocolate icing.
14. Place two raspberries along the top of each cupcake and sprinkle confectioner’s sugar on the top!