Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache might be just the American recipe you are searching for. This recipe makes 12 servings with 129 calories, 4g of protein, and 8g of fat each. For 40 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 888 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and paleolithic diet. It works best as a dessert, and is done in about 25 minutes. This recipe from Lexi's Clean Kitchen requires vanillan extract, unsweetened cocoa powder, baking soda, and eggs. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, take a look at these similar recipes: Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting, Double Chocolate cupcakes with chocolate ganache, and Ganache-Filled Chocolate Cupcakes with Seven-Minute Meringe Frosting.

Servings: 12

Preparation duration: 7 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 3502. In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth3. Add in eggs, apple sauce, honey, and vanilla extract- whisk together4. Add in chocolate chips5. Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter6. Bake on 350 for 15-20 minutes, or until a toothpick comes out clean7. Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes8. Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardensStoring: Store in tupperware and for best results keep in the refrigerator

 

Step by step:

1. Preheat oven to 350

2. In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth

3. Add in eggs, apple sauce, honey, and vanilla extract- whisk together

4. Add in chocolate chips

5. Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter

6. Bake on 350 for 15-20 minutes, or until a toothpick comes out clean

7. Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes

8. Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardens

9. Storing: Store in tupperware and for best results keep in the refrigerator

Nutrition Information:

covered percent of daily need