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The perfect chocolatey little snack! These Chocolate Raspberry Cupcakes will quench your sweetness craving. Baked using our yummy Natvia Zero Added Sugar Baking Chocolate, enjoy knowing you’re saying NO to added sugars!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 10
  • Prep: 15 minutes
  • Cook: 25 minutes

The perfect chocolatey little snack! These Chocolate Raspberry Cupcakes will quench your sweetness craving. Baked using our yummy Natvia Zero Added Sugar Baking Chocolate, enjoy knowing you’re saying NO to added sugars!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 10
  • Prep: 15 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • CUPCAKE:
  • 125 g Unsalted Butter (1/2 cup)
  • 100 g Natvia Baking Dark Chocolate, roughly chopped
  • 200 g Natvia Raspberry Fruit Spread
  • 1/2 teaspoon Xanthan Gum
  • 1 tablespoon Cacao
  • 2 Eggs, beaten
  • 30 g Natvia Sweetener
  • Pinch Salt
  • 150 g Gluten Free Self Raising Flour
  • ICING:
  • 125 g Unsalted Butter, softened
  • 35 g Cacao (1/3 cup)
  • 1/2 teaspoon Vanilla
  • 70 g Natvia Sweetener, blitzed to resemble icing sugar

Tips/tricks

  • Top with fresh raspberries or extra grated Natvia Baking Dark Chocolate
  • Replace the Natvia Raspberry Fruit Spread with Natvia Strawberry Fruit Spread for a chocolate strawberry cupcake

METHOD

  1. Preheat oven to 160C (fan forced) and line a 12-hole muffin tray with 10 paper cases.
  2. Place the butter and chocolate into a small saucepan and melt over low heat. Set aside to cool slightly.
  3. In a bowl combine the raspberry fruit spread, Natvia, salt, xanthan gum and eggs, mix until combined and the mixture is smooth.
  4. Pour in the cooled chocolate mixture and flour into the bowl and mix again.
  5. Spoon the mixture evenly between the cases and bake for 25 minutes.
  6. Leave the cupcakes in the tin for five minutes, then transfer to a wire rack to cool completely.
  7. To make the icing, combine all of the ingredients in a bowl. Mix using a wooden spoon until thick and creamy.
  8. Once the cupcakes are cool, use a piping bag to pipe the icing evenly onto the tops of the cakes.

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