Dreamy whipped cream coupled with luscious chocolate ganache makes these cupcakes enticing for your Valentine.

　　

Ingredients

makes 9

　　

Batter

1/4 cup coconut flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon sea salt

　　1/2 teaspoon baking soda

　　4 large eggs

　　1/4 cup grapeseed oil

　　1/2 cup agave nectar

　　6 tablespoons raspberry fruit spread

　　Chocolate Ganache (page 92)

　　Whipped Cream Frosting (page 93)

　　1 cup fresh raspberries

　　1/4 cup mini chocolate chips (semisweet)

　　

Step 1

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

　　

Step 2

To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

　　

Step 5

To assemble the cupcakes, remove each from its liner. Flip each cupcake upside down, and use a paring knife to carve out a circle just a bit larger than the size of a quarter and about 1 inch deep in the bottom center of each cupcake. Save the bottom pieces to reseal the cupcakes after filling. Use the knife to hollow out a bit more around the inside of the cupcakes, discarding the crumbs.

　　

Step 6

Place 2 teaspoons of fruit spread into the cavity of each cupcake. Trim the cupcake bottom pieces to make them thinner, then seal the cupcakes with the bottom pieces.

　　

Step 7

Frost the cupcake tops with the Chocolate Ganache. Top with the Whipped Cream Frosting, cover with raspberries, sprinkle with mini chocolate chips, and serve immediately.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.