Healthy Chocolate Raspberry Cupcakes

Recipe by Catching Seeds

These Healthy Chocolate Raspberry Cupcakes are a valentine's day dream come true!  Rich gluten-free vegan chocolate cupcakes are smothered in a frosting made from fresh raspberries. The perfect fruity and chocolaty dessert!

Ingredients

• ½ cup plus 2 tablespoons mashed sweet potato
• ½ cup plus 2 tablespoons almond milk (at room temperature)
• ½ cup dark chocolate chips (melted)
• ⅓ cup maple syrup
• ¼ cup coconut sugar
• 2 tablespoons avocado oil
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1½ cups gluten free oat flour
• ½ cup cacao powder
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup raw cashews (soaked overnight and drained)
• ⅓ cup melted coconut butter (plus 2 tablespoons)
• 2 tablespoons maple syrup
• 2 teaspoons zest and juice of lemon
• 1 pint raspberries (mashed)

Method

1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Set aside.
2. In a bowl, stir together all of the wet ingredients.
3. In a separate bowl, whisk together all of the dry ingredients.
4. Add the wet into the dry and stir to combine. Scoop the batter into the prepared pan. Bake for 20-24 minutes or until the tops of the cupcakes spring back when touched. Remove from the oven. Let cool in the muffin tin for 5 minutes. Transfer the muffins to a cooling rack and let cool completely.
5. Once the muffins have cooled completely, add the frosting ingredients, except the raspberries to a blender. Blend until smooth, scraping down the sides as needed. Pour into a bowl and fold in the raspberries. Frost each cupcake and serve.

View the recipe instructions at Catching Seeds