Red Raspberry, Triple Chocolate Cupcakes
 
 
Author:
Ingredients
  • For the Cupcakes:
  • 1 cup sugar
  • 1 ½ cups gluten-free flour (I used King Arthur)
  • ½ tsp. salt
  • ¼ tsp. cocoa
  • 1 Tbls. baking soda
  • 2 Tbls. vinegar
  • 1 tsp. vanilla
  • ⅓ cup oil (can use refined coconut oil)
  • 1 cup warm water
  • For the Gananche:
  • 4 oz. semi-sweet chocolate, chopped
  • 4 oz. heavy cream
  • 1 pint Red Raspberries (choose the best ones)
  • 2 oz. White chocolate
  • 1 tsp. coconut oil
Instructions
  1. For the cupcakes:
  2. Combine all dry ingredients.
  3. Combine all wet ingredients.
  4. Mix the two together until smooth.
  5. Divide into 12 cupcake papers in cupcake pan.
  6. Bake for about 15 minutes or until toothpick comes out clean.
  7. Allow to cool.
  8. For the Gananche:
  9. Heat cream to almost boiling.
  10. Pour overtop of chocolate and allow to sit for about 5 minutes.
  11. Stir until smooth.
  12. Immediately dip cupcake tops in ganache and top with three red raspberries.
  13. Chill to set ganache.
  14. Melt white chocolate and 1 tsp. refined coconut oil and drizzle onto cupcakes.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/red-raspberry-triple-chocolate-cupcakes/