Gluten-Free Chocolate Raspberry Cupcakes
These gluten-free, chocolate cupcakes with raspberry filling are simple to make and the ideal treat for any celebration.
Preheat the oven to 350 degrees F (175 degrees C).
Line a 12-cup muffin tin with paper liners.
Cream shortening and sugar together in a bowl.
Add eggs one at a time scraping down the sides after each addition.
Mix in vanilla.
Sift coconut flour cacao powder salt and baking powder together in a bowl.
Gradually add to the wet ingredients on low speed.
Once incorporated turn mixer to medium-high and beat until airy about 1 minute.
Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
Bake in the preheated oven for 10 minutes.
Rotate the pan and cook until a toothpick inserted into the center comes out clean 8 to 10 minutes more.