Healthy Raspberry Chocolate Cupcakes
Serves 12
10 mins prep
20 mins cook
30 mins total
These healthy raspberry chocolate cupcakes are usciously moist with sweet and creamy frosting– you’d never guess that it’s packed with healthful ingredients!
Cupcakes
Frosting
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Preheat oven to 350 F. In a large bowl, mix together flour, flaxseed, baking powder, cinnamon, erythritol, and salt. Blend until evenly combined.
In a seperate bowl, beat the egg and add in the honey and yogurt. Blend until smooth.
Pour the liquid ingredients into the dry ingredients. Stir together while slowly pouring the milk in to thin the batter. Add in the chocolate chips and blend evenly.
Lightly grease a muffin tin and place 2 teaspoons of batter into each muffin cup. Next, lay 2-3 raspberries on top of the batter. Pour remaining batter on top of raspberries to create a "raspberry filling" in the muffin.
Top each muffin with 1-2 raspberries and bake for 15-20 minutes or until a toothpick comes out clean.
While cupcakes bake, blend the peanut butter, cocoa powder, and sweetener together with a food processor or handheld mixer for a fluffy and smooth frosting.
Allow the muffins to cool then top with the frosting and sprinkles.
