Mucho Mocha Berry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat pastry flour½ cup brown rice flour½ cup unsweetened cocoa powder1 ½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt¾ cup strong coffee, hot¼ cup pure maple syrup1 tbsp canola oil¼ cup thick, unsweetened apple butter1 tablespoon rice wine vinegar1 teaspoon almond extract½ teaspoon vanilla extract1/2 cup slivered almonds1 cup raspberries, processed until slightly chunkypowdered sugar (optional)
Preheat oven to 325°F, grease 12 muffin cups.
In a large bowl, combine flours, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix coffee, syrup, oil, apple butter, vinegar, and extracts.
Add wet ingredients to dry and stir until almost completely blended. Do not beat.
Add almonds and raspberries and fold in until incorporated.
Bake for 20 minutes.
Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine flours, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix coffee, syrup, oil, apple butter, vinegar, and extracts.
Add wet ingredients to dry and stir until almost completely blended. Do not beat.
Add almonds and raspberries and fold in until incorporated.
Bake for 20 minutes.
Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 23.0 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
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