Chocolate Raspberry Cupcakes
Adapted from [amazon_link id="1742702066" target="_blank" ]Fast, Fresh, Simple[/amazon_link]
Servings 12 cupcakes
Preheat the oven to 160 celsius (325 fahrenheit) and line a 12 hole cupcake tray with liners.
Place the chocolate and butter in a small heat proof bowl and place over a saucepan of simmering water and stir until melted and smooth. Remove from the heat and set aside.
In a mixing bowl combine the sugar, flour and almond meal and stir to combine. Add the eggs, coconut milk and chocolate mixture and stir to combine. Finally add the raspberries.
Divide the mixture evenly between the cupcake liners and top each with a raspberry. Bake for 12 to 15 minutes, or until just set.
Calories: 292kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 110mg | Potassium: 126mg | Fiber: 2g | Sugar: 9g | Vitamin A: 380IU | Vitamin C: 0.7mg | Calcium: 45mg | Iron: 2.4mg