Chocolate Raspberry Cupcakes with Fluffy Raspberry Frosting

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These cupcakes are lighter than air, but they are heavy on chocolate flavor.

Difficulty: Easy

Hands-on: 15 minutesTotal: 45 minutes

Serves: 24

Ingredients

  • 1½ cups sugar
  • ¾ cup sorghum flour
  • ¾ cup arrowroot starch or tapioca starch
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. xanthan gum
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup oil
  • 2 tsp. gluten-free raspberry extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • ½ tsp. salt
  • 4 Tbsp. raspberry purée
  • 2 tsp. gluten-free raspberry extract
  • 4 cups confectioners’ sugar
  • 2 Tbsp. heavy cream
  • 1 cup hot fudge sauce
  • 24 fresh, plump raspberries

Directions

  • Preheat oven to 350°F. Line muffin tins with paper liners. In a large bowl, whisk together the sugar, sorghum flour, arrowroot starch or tapioca starch, cocoa powder, xanthan gum, baking soda, baking powder, and ½ teaspoon salt until evenly blended.
  • In a small bowl, whisk together the milk, eggs, oil, and 2 teaspoons raspberry extract. Pour the wet ingredients into the dry ingredients, and beat for 1 minute. Add the boiling water, and using a wooden spoon, stir until it is completely mixed into the batter. The batter will be thin.
  • Fill the muffin tins ⅔ full with the batter. Bake on the center rack for 20–22 minutes. Test to see if cupcakes are completely baked by inserting a toothpick into the middle. If the toothpick comes out clean, the cupcakes are done. If there is still batter on the toothpick, bake for another 2 minutes and test again.
  • Remove from oven and let sit for 5 minutes before removing cupcakes to wire rack to cool completely.
  • Make the frosting: In a stand mixer fitted with a paddle attachment, beat the butter until lightly colored. Add salt, raspberry purée, and raspberry extract. Beat until completely mixed. Add the confectioners’ sugar and run the mixer until it all comes together. Scrape down the sides and mix again. Add the cream, 1 tablespoon at a time, until you get the frosting the consistency you want.
  • Spread the frosting on with a knife, or pipe it on with a piping bag with a large tip. Top each cupcake with hot fudge sauce and a fresh raspberry. Store the cupcakes in an airtight container. They are best in the first 2 days.

Recipe Information

Serves: 24

Ingredients

  • 1½ cups sugar
  • ¾ cup sorghum flour
  • ¾ cup arrowroot starch or tapioca starch
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. xanthan gum
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup oil
  • 2 tsp. gluten-free raspberry extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • ½ tsp. salt
  • 4 Tbsp. raspberry purée
  • 2 tsp. gluten-free raspberry extract
  • 4 cups confectioners’ sugar
  • 2 Tbsp. heavy cream
  • 1 cup hot fudge sauce
  • 24 fresh, plump raspberries

Directions

  • Preheat oven to 350°F. Line muffin tins with paper liners. In a large bowl, whisk together the sugar, sorghum flour, arrowroot starch or tapioca starch, cocoa powder, xanthan gum, baking soda, baking powder, and ½ teaspoon salt until evenly blended.
  • In a small bowl, whisk together the milk, eggs, oil, and 2 teaspoons raspberry extract. Pour the wet ingredients into the dry ingredients, and beat for 1 minute. Add the boiling water, and using a wooden spoon, stir until it is completely mixed into the batter. The batter will be thin.
  • Fill the muffin tins ⅔ full with the batter. Bake on the center rack for 20–22 minutes. Test to see if cupcakes are completely baked by inserting a toothpick into the middle. If the toothpick comes out clean, the cupcakes are done. If there is still batter on the toothpick, bake for another 2 minutes and test again.
  • Remove from oven and let sit for 5 minutes before removing cupcakes to wire rack to cool completely.
  • Make the frosting: In a stand mixer fitted with a paddle attachment, beat the butter until lightly colored. Add salt, raspberry purée, and raspberry extract. Beat until completely mixed. Add the confectioners’ sugar and run the mixer until it all comes together. Scrape down the sides and mix again. Add the cream, 1 tablespoon at a time, until you get the frosting the consistency you want.
  • Spread the frosting on with a knife, or pipe it on with a piping bag with a large tip. Top each cupcake with hot fudge sauce and a fresh raspberry. Store the cupcakes in an airtight container. They are best in the first 2 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat18g
Saturated Fat11g
Cholesterol40mg
Sodium240mg
Total Carbohydrate48g
Dietary Fiber1g
Sugars38g
Protein2g