Gluten Free Chocolate Cupcakes (Print Version)

# Ingredients:

→ Cupcake Base

01 - 1 2/3 cups fine almond flour
02 - 1/2 cup cocoa powder, sifted
03 - 1/3 cup tapioca starch
04 - 1/3 cup coconut sugar
05 - 1 teaspoon baking powder
06 - 1 teaspoon baking soda
07 - 1/4 teaspoon sea salt
08 - 1/3 cup maple syrup
09 - 1/4 cup strongly brewed coffee, cooled
10 - 2 eggs
11 - 1/3 cup avocado oil or neutral flavored oil
12 - 2 teaspoons vanilla extract

→ Raspberry Buttercream

13 - 30-40g freeze-dried raspberries, crushed into powder and sifted
14 - 225g salted butter (2 sticks)
15 - 1 1/2 cups powdered sugar, sifted
16 - 1 tablespoon vanilla extract
17 - 1 tablespoon freshly squeezed lemon juice
18 - 1/2 teaspoon almond extract

→ Optional Toppings

19 - 12 fresh raspberries
20 - Multi-colored or chocolate sprinkles

# Instructions:

01 - Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
02 - In a large mixing bowl, combine almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda, and sea salt.
03 - Add maple syrup, cooled coffee, eggs, avocado oil, and vanilla extract to the dry mixture. Mix just until combined, then portion the batter evenly into the muffin liners.
04 - Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean or with crumbs but no batter, about 15-20 minutes.
05 - Allow the cupcakes to cool completely to room temperature while preparing the frosting.
06 - Cream the butter and sifted raspberry powder together with an electric mixer. Add the powdered sugar and beat until combined. Finally, incorporate vanilla extract, lemon juice, and almond extract, beating until fluffy, 1-2 minutes.
07 - Once cupcakes have cooled, spread or pipe the frosting onto each cupcake using a star tip. Top with fresh raspberries or sprinkles if desired.

# Notes:

01 - These cupcakes are best made and eaten the same day as the frosting becomes denser when refrigerated or frozen.
02 - Refrigerate any extras for up to 3 days, or freeze and thaw in the fridge before serving.

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