Ingredients:

  • 125g All-purpose flour
  • 45g Dutch-processed unsweetened cocoa powder
  • 150g Coconut sugar
  • 0.75 tsp Baking powder
  • 0.75 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 large Egg
  • 120ml Low-fat buttermilk
  • 60ml Avocado oil
  • 1 tsp Pure vanilla extract
  • 120ml Hot brewed coffee
  • 150g Fresh raspberries
  • 1 tbsp Maple syrup
  • 1 tsp Rosewater
  • 1 tsp Chia seeds
  • 115g Grass-fed butter, softened
  • 250g Organic powdered sugar, sifted
  • 1 tbsp Raspberry puree
  • 1 tbsp Greek yogurt

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin.
  2. Sift the 125g flour, 45g cocoa, 150g coconut sugar, baking powder, baking soda, and salt into a large bowl.
  3. Whisk the egg, 120ml buttermilk, 60ml avocado oil, and 1 tsp vanilla extract in a separate bowl until smooth.
  4. Combine the wet and dry ingredients slowly. Don't overmix!
  5. Pour in the 120ml hot coffee and stir gently until the batter is thin and glossy.
  6. Fill the liners about two thirds full and bake for 20 minutes until a toothpick comes out clean.
  7. Simmer 150g raspberries, 1 tbsp maple syrup, and 1 tsp rosewater in a pan for 5 minutes until the fruit breaks down.
  8. Stir in 1 tsp chia seeds and let it cool. Note: The seeds will thicken the juice into a jam.
  9. Core the cooled cupcakes using a small knife and spoon a teaspoon of filling into each hole.
  10. Beat 115g softened butter with 250g powdered sugar until pale and fluffy.
  11. Mix in 1 tbsp raspberry puree and 1 tbsp Greek yogurt until the frosting is silky and pink.
  12. Pipe the frosting over the filled cupcakes and garnish with a fresh berry or a dried rose petal.