Tag Archives: raspberry

Chocolate Almond Brownie Cupcakes

Makes 12



  • 2 Tbsp coconut oil
  • 2 Tbsp olive oil
  • 1 cup brown sugar
  • 1 flax egg (beat 1 Tbsp ground flax meal and 1/4 cup of water)
  • 3/4 cup almond milk (or other plant milk)
  • 2 tsp baking powder
  • 2 tsp baking soda (bi-carb soda)
  • 1/2 cup gluten free self-raising flour
  • 1 cup almond flour
  • 1 cup almond meal
  • 1/4 cup coco powder


  • 1 Tbsp coconut oil
  • 1 Tbsp boiling water
  • 2 Tbsp coco powder
  • 1-2 cups icing sugar


  • 50g dark chocolate finely chopped
  • 12 fresh raspberries


  1. Preheat oven to moderate, 180-200 degrees Celsius in a fan force oven (350-390 Fahrenheit)
  2. Melt coconut oil in medium pot
  3. Remove from heat
  4. Add olive oil and brown sugar and stir
  5. Make flax egg in a cup by whisking flax meal and water with a fork
  6. Add to pot and stir quickly
  7. Add almond milk to pot and whisk to break up lumps
  8. Whisk baking powder and soda to pot and whisk
  9. Add flour and almond meal to pot and stir.
  10. Line 12 hole cupcake tray with patty pans
  11. Divide mixture between the 12 holes
  12. Cook for 30-45 minutes or until a skewer comes out clean when you insert it into a cupcake
  13. Allow to fully cool before icing cupcakes or the icing with just melt off
  14. Icing is optional but to make it:
  15. Using electric beaters in a large mixing bowl beat coconut oil boiling water and coco powder
  16. Slowly add icing sugar 1/4 cup at a time while continuing beating until the icing is a good consistency to spread
  17. If you add too much icing sugar and the mixture gets too thick just add water I recommend a teaspoon at at time it doesn’t take much to make it a runny mess
  18. If it’s too runny it will drip off as you can see in my picture and if it’s too thick it is hard to spread
  19. I like it about the consistency of peanut butter
  20. Then decorate with berries and chocolate
  21. Sometimes I use almonds or coconut instead