Chocolate Frosted Cupcakes with Raspberries (GF)

cupcakeI’m not really a “sweets” person. I’ve always considered myself to be more of a “salt tooth” but when you throw raspberries into the mix, I’m game. I made these just to see what gluten-free cupcakes taste like. Man, am I glad I took a stab at this recipe – they are absolutely delicious!

Chocolate Frosted Cupcakes with Raspberries (GF)

The ingredients:

For cupcakes:

  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1½ cups gluten-free all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • Raspberries to garnish

For the frosting:

  • 2 tablespoons coconut oil
  • 1/2 cup butter
  • 1 cup semisweet chocolate chips
  • 6 tablespoons cocoa powder
  • Pinch salt
  • 1/4 cup heavy cream
  • 1/3 cup sour cream
  • 2 teaspoons vanilla
  • 3-1/2 cups sifted powdered sugar

The method:

For the cupcakes:

  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners
  2. Cream the butter and sugar together in a mixer, preferably fitted with the paddle attachment, until light and fluffy – about 3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk. Combine milk and vanilla in a separate bowl.
  4. With the mixer on low, add half the flour mixture to the butter, then the milk mixture and finally the rest of the flour.
  5. Divide the batter into the prepared muffin tins and bake for 20 minutes or until they feel springy to the touch and a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting.

For the frosting:

  1. In a large saucepan, combine the coconut oil, butter, and chocolate chips. Melt over low heat until smooth, stirring frequently, about 3 to 5 minutes.
  2. Remove from the heat and beat in the cocoa powder and salt.Transfer the mixture to a large bowl.
  3. In a small bowl, combine the heavy cream, sour cream, and vanilla; whisk to combine.
  4. Alternately add the powdered sugar and cream mixture to the melted chocolate mixture, beating well after each addition.
  5. Spread frosting on cooled cupcakes and top with raspberries.

Guest Blogger: F. Antonio Cante

I like to spice things up a bit with this blog. I, personally, am not a huge cupcake fan, but I do know an entertaining food review when I see one. Allow me to introduce, F. Antonio Cante – he’s one of my co-workers and the occasional tester of some of my food. He wrote this review about one of our catered cupcakes here at work. Although neither one of us made this treat, I found his review to be uniquely hilarious and outrageously entertaining:

Four score and 3 minutes ago I looked upon the white porcelain plate on which lay the soft white scattered remnants of what can only be described as the Marilyn Monroe of cupcakes, the iPhone of baked goods. The Napoleon Dynamite of desserts. If this cupcake asked me to wash its chonies, I’d say how and when.

The great white hope as I have affectionately come to name this small miracle of baked perfection. A meticulous marriage of soft effervescent  ( I was going to use another word here. I’ll give you a hint it rhymes with HOIST but then I thought nope thats not gonna work. Instead I decided to go with effervescent. Ok back to my review) cake with a generous yet meticulously placed layer of swirled frosting topped with a subtle sprinkling of coconut flakes adorning the top.

A marriage of ingredients hasn’t come together this well since honey nut met Cherrios and cheese decided to hang out with a burger. The ingredients mix together in perfect harmony to form a euphoric explosion of  flavors. Like a haboob of sweetness (haboob, thats a word I don’t get to use as often in the English language as I’d like ok  I think I’ll say it again HABOOB)

All encapsulated in a baked gem in the shape of Justin Beiber’s hair-do. If only we as people could learn to come together like these ingredients we could abolish racism, end poverty and  learn how to drive without texting and let the healing begin.   If you only eat one cupcake this year, then you need to get out more often. But if you eat two cupcakes this year then make sure this is one of them, you will be a better person for it.


F. Antonio Cante

Internationally unknown deep thinker


So what do you guys think? Shouldn’t he start his own blog?!?!