Yield 16 cupcakes
1/4 cup of butter (can substitute coconut oil)
1/4 cup of coconut oil
1 cup of dark chocolate chips or 6 ounces of chocolate bar pieces
4 eggs, separated
1/2 cup of strongly brewed (DECAF!) coffee
1 tablespoon of vanilla extract
1/3 cup of coconut flour
1 tablespoon of tapioca flour
2 tablespoons of cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
1/3 cup of raw coconut nectar (can substitute raw honey or maple syrup
Preheat the oven to 350 degrees and line a muffin tin with liners.
In a small saucepan or microwave-safe bowl, melt together the butter, coconut oil, and dark chocolate chips. Once the ingredients are melted, remove them from the heat and stir often to prevent from congealing. Set aside for later.
Whisk together the yolks, coffee, and vanilla extract. With a spatula, slowly stir in the chocolate mixture, making sure to combine well.
To the bowl, sift the coconut flour, tapioca flour, cocoa powder, baking soda, and salt. Fold in with the spatula, being careful not to over-mix.
In the bowl of a stand mixer, beat together the egg whites with the cream of tartar. Start slowly, then increase the speed to medium-high. Once soft peaks form, slowly drizzle in the raw coconut nectar.
VERY carefully, fold the egg whites into the bowl with the chocolate.
Using a large spoon, gently pour two heaping scoops into the bottom of each muffin liner. Plop in 2 raspberries per space and cover the tops with another heaping scoop of batter. Keep repeating this process until you run out of batter.
Bake until a toothpick comes out clean in the center and the tops AND bottoms are firm to the touch, about 25 to 30 minutes. Let cool completely on a wire rack before frosting with Raspberry Frosting.