Hey, friends! I've got a bit of news...this week marks the first week of my Tuesday Tidbits! What in the world are Tuesday Tidbits?? Just bits of delightful, delicious, and divine little things that I encounter throughout my week. Recipes that have blown me away. Random and possibly ridiculous little thoughts. Pictures from my farm life. Pancakes. Polaroids. Puppies. An assortment of lovely things. I'll be making weekly posts to share these things with you! My Tuesday Tidbits will be posted tomorrow (cause it'll be Tuesday, wow!)
For now, here's a little something for your Valentine's day!
I don’t know. There’s something magical about raspberry and chocolate. They were made for one another. It’s like they’re soulmates or something.
So obviously it only makes sense that we make a dessert out of chocolate and raspberry for Valentine's day. Somehow in my family we always end up having raspberry chocolate something on February 14th.
Bake up your cupcakes, dig out the center, eat the parts you dig out (my favorite part of this whole recipe), and fill them with an easy blender raspberry sorbet. Stick them in the freezer for a bit while you go make a coffee or put on some Valentine's red lipstick (I don't know). Pull them out and drizzle-drizzle with a magical instantly hardening chocolate shell. Oh. My. Lordy.
It's a little hard to defend the case of a chocolate cupcake. It's a cupcake. How healthy is it going to get? But I mean, they're free of refined sugar, and the sorbet part is mostly raspberries, so you're basically having a salad, right? I’m joking, but compared to your typical cupcake, these are significantly healthier and contain real, wholesome ingredients.
The soft sorbet kind of melts into the chocolate cupcake a little bit, making the flavors and textures meld just enough. When I eat it, (cause I can be a slob) my plate ends up with this crazy pile of cake and sorbet and chocolate bits, and it’s just amazing.
Raspberry Sorbet Chocolate Cupcakes
Yield: 12-14 cupcakes
- 2 cups almond meal/flour
- 2 T coconut flour
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp instant espresso powder
- 4 eggs
- 1 T vanilla
- 1/4 cup softened butter or melted coconut oil
- 1/2 cup agave or maple syrup
- 3 cups frozen raspberries
- 1/3 cup maple syrup or agave
Chocolate sauce (recipe here--do a double batch)
Preheat the oven to 325 degrees.
Mix together the almond meal, coconut flour, cocoa powder, baking soda, salt, and espresso powder. Combine the eggs, vanilla, butter, and maple syrup in a large bowl and beat on high speed until the mixture is thicker and lighter in color, about 3 minutes. Add the dry ingredients and mix well.
Line a muffin pan with papers and evenly distribute all the batter betwen each of the muffin cups. Bake at 325 for 20-22 minutes, until they bounce back upon gently touching the tops of them. Allow them to cool.
Once the cupcakes have cooled, you’ll want to make your raspberry sorbet. Just blend up the raspberries with the maple syrup in a high power blender or food processor until it’s smooth.
Place the sorbet in the freezer while you dig out the centers of each of the cupcakes. Now place a heaping spoonful of sorbet into each center of the cupcakes, letting it mound on the top. Immediately place all the cupcakes in the freezer for an hour.
Mix up the chocolate sauce and get your cupcakes from the freezer. You can either dunk the tops of the cupcakes in the sauce or you can drizzle it. Either way, the goal is to seal in the sorbet. The sauce should harden within a few minutes. Serve the cupcakes immediately, or you can store them in the freezer for up to a few days and allow them to thaw before serving (honestly, it’s just going to be a lot neater to serve them immediately).