Chocolate Raspberry Cupcakes
November 17, 2016
These dense, fudgy cupcakes are a chocolate lover’s dream, with no added sugar and no added fat. Fresh raspberries add sophistication, making them a perfect special-occasion dessert. Whole wheat pastry flour is milled more finely and made from lower-protein wheat, so it’s more delicate and better for baking muffins, cakes, cookies, and quick breads while still offering all the benefits of a whole grain. These are best served the day they’re made.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 12 cupcakes
Directions
1Preheat oven to 350ºF. Lightly spray a 12-cup muffin pan with nonstick cooking spray, or line muffin cups with paper liners and lightly spray liners.
2Place dates in a small bowl. Cover with 3/4 cup hot water. Cover bowl and let sit until dates are soft, about 10 to 15 minutes.
3In a food processor fitted with a metal blade, process softened dates and any remaining soaking liquid until smooth. Set aside.
4In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5In a medium mixing bowl, whisk together date puree, almond milk, maple syrup, vanilla, and cider vinegar.
6Stir wet ingredients into dry ingredients, mixing gently just until smooth. Fold in raspberries.
7Spoon 1/4 cup batter into each muffin cup.
8Bake until toothpick inserted in a cupcake comes out clean, about 10 to 15 minutes.
9Place muffin pan on a rack and let cupcakes cool in the pan for 10 minutes, until cupcakes pull away slightly from the edges of the muffin cups.
10Remove cupcakes from pan.
11Serve warm or let cool to room temperature.
Nutrition Facts
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