Raw cinnamonny cupcakes
There is an ongoing discussion as to the origin of the cupcake. Was it named after being a cake in a cup? Or because the portions of ingredients were measured in cups? And what’s the difference between a cupcake and a muffin? So many questions… guess there’s only one way to find out – let’s get cooking!
Ingredients
Chocolate:
- 1/2 cup semi-sweet chocolate melted
- 1/2 cup date paste subs raisin paste
- 3/4 cup cocoa powder
- 1/3 cup coconut oil or cacao butter
- 1 tsp ground cinnamon freshly ground
- 1 vanilla bean seeds
Raspeberry Filling:
- 150 ml white chocolate melted
- 50 ml coconut cream
- 1 handful raspberries freeze dried
- lime zest from 2 limes
- 8 pecans crushed
Instructions
Chocolate:
- Mix all ingredients until smooth.
- Coat the bottom and sides of cupcake papers with half of the chocolate.
Filling:
- Combine the melted chocolate and coconut cream with a spatula and gently toss around with the rest of the ingredients.
- Add pecans for garnish and a sprinkle of Sea salt.
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