Chocolate Raspberry Cupcakes for Love Your Heart

American heart month, heart healthy desserts, gluten free chocolate cupcakes, chia jam, silken tofu frosting

Do people generally have opinions on leap years? Like/don’t like? Does it matter?

I never did, till earlier this year when I realized being a salaried employee during a leap year kind of sucks. Now before you get all “at least you have a job” let me say, of course I’m thankful I have a job and I’ve enjoyed many benefits of being a salaried employee. But it dawned on me that hourly employees have the advantage when it comes to leap years, because us salaried folks will work an extra 8 hours this year without ever getting paid for it. A perfect solution, in my humble opinion, would be to give all the salaried people an extra vacation day to use this year. Too bad I don’t get to make those decisions.

But you know what the wonderful thing about leap years is, the one that cancels out all that bad stuff I’ve been irrationally dwelling on? The fact that it gives us a 5th day this month to celebrate Love Your Heart!

American Heart Month, Heart Healthy Recipes

To recap, we’ve celebrated four very important meal times:

  • February 1st: Breakfast at Cara’s Cravings
  • February 8th: Lunch at Prevention RD
  • February 15th: Snacks at Super Healthy Kids
  • February 22rd: Dinner at Healthy Food for Living

But naturally we’ve saved the best for last! Whoever said breakfast is the most important meal of the day obviously never had dessert.

black bean chocolate cupcakes, heart healthy dessert

Oh, Dessert. I always have room for you. I could eat you every day (oh wait, I do) and I will never call you cruel names like “too rich” or “too sweet.”

And if leap year means I get to have one extra dessert this year, then I’m deciding I very much like leap years.

black bean chocolate cupcakes, gluten free cupcakes, dairy free chocolate cupcakes

Even though we’re eating dessert this week, don’t think we forgot about that whole heart-healthy thing! These Chocolate Raspberry Cupcakes are just about everything I’d want in a sticky-sweet and decadent jam-filled fudge cupcake with silky ganache frosting, with the added bonus of heart-healthy ingredients:

Black Beans
Like all legumes, black beans pack a hefty serving of soluble fiber- the best kind for lowering cholesterol and reducing the risk of heart disease.

Flax Seeds
Bean cakes typically require  a lot of eggs, but I reduced the number by replacing some with “flax eggs.” 1 tablespoon flax seed mixed with 3 tablespoons of warm water makes a great egg substitute in many baking recipes. (I don’t know if you can omit all the eggs and make the recipe vegan – I tried this for one test run of this recipe and it didn’t turn out so well. But if you know more about vegan baking than I do, feel free to experiment!) Flax seeds are one of the best sources of alpha-linolenic acid (ALA), an type of omega-3 essential fatty acid known to reduce clotting and LDL (“bad”) cholesterol levels. Consuming plenty of ALA increases heart health.

Almond Butter
Natural almond butter (I made mine myself by processing freshly roasted almonds!) is high in fat but remember, it’s the good kind. Almonds contain plenty of monounsaturated fat, just like the kind found in olive oil which we know is so good for the heart. Many studies show that a diet containing heart-healthy nuts is linked to reduced risk of heart disease and lower cholesterol levels.

Chia Seeds
Chia seeds are a powerful little food! Like flax seeds, the oil contained in chia seeds is follow of essential omega-3 fatty acid ALA. Chia seeds also contain many protective antioxidants.

Raspberries
These colorful berries are rich in powerful powerful antioxidants which have been shown to reduce blood pressure and increase good cholesterol. They are also a great source of fiber.

And our old friends tofu and chocolate.

dairy free buttercream, silken tofu ganache, silken tofu chocolate frosting

While not necessarily a heart-healthy ingredient, I’d also like to point out the use of xylitol. Xylitol is a naturally-occurring sugar alcohol which can be extracted from various plants. Granulated xylitol has just about the same level of sweetness as cane sugar, with 40% less calories. Xylitol is often used in diabetic-friendly foods because it does not affect insulin levels, and it’s even good for your teeth! I found that xylitol worked well in this baking application in terms of texture and structure, and did not produce any strange aftertastes whatsoever. The only other things you need to be aware of are that xylitol is dangerous to dogs, so you if you have a pooch you’ll want to keep yuor xylitol far away. And, for some people it can produce a bit of intestinal discomfort, so if you know you’re sensitive to sugar alcohols, you might want to avoid it. (There’s a good and bad side to just about every sweetener I know, unfortunately.) I’ve been seeing xylitol show up on lot of other healthy-living blogs lately, so it’s certainly gaining in popularity and reputation.

Anyway. Back to these cupcakes. I am so excited to share them with you for our last round of Love Your Heart, as they are ultimate proof that a dessert can be both inanely indulgent and nutritionally powerful at the same time. And, by the way, they are gluten-free and dairy-free too, as an added bonus if it matters to you!

But they’re not alone!  My girls have brought their game again this week, and have each come up with some amazing sweet, heart-healthy treats.

Nicole baked a sophisticated Meyer Lemon and Blackberry Olive Oil Polenta Cake.

Lauren is treating us to Dark Chocolate Chunk Frozen Yogurt.

And Amy and Natalie have whipped up this adorable Fruit Tart.

This week it is extra important that you visit them all because our giveaway is super huge and you can leave comments on each and every blog to up your entries!

whole grains, heart healthy ingredients

We are giving away a big prize pack of heart-healthy whole grains and other goodies from Bob’s Red Mill. I happen to love their products, and I know you will too. In case you don’t get everything your heart desire’s, there’s a $25 gift card included too, bringing the total prize value up to $100. I told you it was huge!

Here’s how to enter (leave a separate comment for each of the following possible entries):

  • Mandatory entry: Follow Bob’s Red Mill on Twitter
  • Subscribe to Cara’s Cravings
  • Share these cupcakes on Pinterest
  • Mention this giveaway on Facebook or Twitter, with a link back to this page

And then, go visit Nicole, Lauren, and Amy and Natalie for more chances to win!

Giveaway Rules: No purchase necessary. The contest will close on Sunday, March 4th at 11:59pm EST, at which point a winner will be chosen via random number generator. Winner must supply a valid email address in the commenting form. Winner will be contacted and have 4 days to respond, at which point s/he forfeits the prize and another winner will be chosen. Winner will provide name, email address, shipping address and phone number and give me permission to supply this information to the sponsor of the giveaway item.

silken tofu ganache, xylitol frosting, xylitol cupcakes

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Raspberry Filled Chocolate Cupcakes

Yield: 12 cupcakes

A heart-healthy yet indulgent dessert! Free, Dairy Free Chocolate Cupcakes filled with Raspberry Chia Jam and smothered in silky Ganache.

Ingredients:

Frosting
3 tablespoons coconut oil
9 tablespoons (45gm) cocoa powder
3/4 cup (150gm) xylitol
6 oz firm silken tofu
1/2 teaspoon vanilla extract
4 tablespoons arrowroot starch

Chia Jam
3 tablespoons chia seeds
1/2 cup water
4oz raspberries, fresh or frozen (thawed if frozen)
2 packets of stevia

Cupcakes
3 tablespoons flax seed meal
3/4 cup warm water
1 3/4 cups cooked black beans
2 eggs
1 tablespoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons almond butter
1/2 cup xylitol
1/2 teaspoon pure stevia extract
1/2 cup cocoa powder
1 tsp baking soda
1.5 tsp baking powder

Directions:

Make the Frosting:

In a small saucepan, combine coconut oil, cocoa powder, adn xylitol. Cook over medium-high heat, stirring often, until xylitol has dissolved and the mixture is smooth, about 5 minutes. Remove from heat.

Place the tofu in a food processor or blender and add the chocolate mixture. Process until smooth, then blend in vanilla extract. Finally, blend in arrowroot starch until no lumps remain. Pour the frosting into a bowl, and refrigerate, covered, for at least 6 hours or overnight.

Make the Chia Jam Filling:

In a small bowl, stir together the chia seeds and water. Let stand for 10 minutes. The mixture will form a gel. Transfer to a small food processor or blender and add the raspberries and stevia, and pulse to combine. Pour back into the bowl and refrigerate, covered, for at least one hour before assembling the cupcakes.

Make the cupcakes:
Preheat oven to 325ºF. Line 12 muffin cups with paper liners.

Pour the warm water over the flax seed meal in small bowl and stir to combine. Let stand 10 minutes.

In a food processor, combine the black beans, flax seed mixture, eggs, vanilla, apple sauce, and almond butter. Process for several minutes, until completely smooth, stopping occasionally to scrape down the sides of the bowl. Add xylitol and stevia and process again. Sprinkle in cocoa powder, baking soda, and baking powder, and pulse until combined.

Divide the batter evenly among prepared muffin cups, filling each 2/3-3/4 to the top.

Bake for 22-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.

Assemble the cupcakes:
Using a paring knife, carefully cut a cone shape out of the top of each cupcake. Place about 1 teaspoon of chia jam into the empty hole, and then gently replace the top. Repeat with remaining cupcakes (you will only need about 1/3 of the jam.)

Remove the frosting from the refrigerate and transfer to a bowl, or the bowl of a stand mixer. Using a hand-held electric mixer or the paddle attachment on the stand mixer, whip the frosting for about one minute to lighten it. Frost the cupcakes as desired.

Store frosted cupcakes in the refrigerator, covered.

Nutrition Facts:

Amount Per Serving
Calories 198.3
Total Fat 7.9 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.7 g
Cholesterol 30.8 mg
Sodium 110.7 mg
Potassium 46.8 mg
Total Carbohydrate 35.1 g
Dietary Fiber 4.9 g
Sugars 0.7 g
Protein 6.9 g

Cara Lyons, www.carascravings.com

This post is linked to Allergy Friendly Lunchbox LoveSlightly Indulgent Tuesdays, and Allergy Free Wednesdays.

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130 Responses to “Chocolate Raspberry Cupcakes for Love Your Heart”

  1. Pingback: Love Your Heart: Meyer Lemon and Blackberry Olive Oil Polenta Cake + Giveaway! | Prevention RD

  2. 2

    Lauren @ Healthy Food For Living — February 29, 2012 @ 6:39 am Reply

    These cupcakes look absolutely delicious!! I love the chocolate-raspberry flavor combination =).

  3. 3

    Dawn — February 29, 2012 @ 6:39 am Reply

    My favorite quote of the day, “Now before you get all “at least you have a job””. AMEN sista! Yeah the leap year thing is sucky for salaried folks. What doesn’t suck? These cupcakes!

  4. 4

    Dawn — February 29, 2012 @ 6:39 am Reply

    already LOVE BRM on twitter.

  5. 5

    Dawn — February 29, 2012 @ 6:40 am Reply

    Of COURSE subscribe to your cute self.

  6. Pingback: Love Your Heart It’s a Fruit Tart!

  7. 6

    Michelle @ Esculent Dreams — February 29, 2012 @ 7:32 am Reply

    mark my words, these will be the first things i make when i’m back home from my trip.

    i’ve already subscribed to your wonderful page! :)

  8. 7

    Michelle @ Esculent Dreams — February 29, 2012 @ 7:32 am Reply

    i’m following bob’s red mill on twitter!

  9. 10

    Emily P — February 29, 2012 @ 8:32 am Reply

    love the incorporation of black beans! i followed them on twitter

  10. 11

    Emily P — February 29, 2012 @ 8:33 am Reply

    i subscribed to you, thanks to prevention RD :)

  11. Pingback: Dark Chocolate Chunk Frozen Yogurt « Healthy Food For Living

  12. 12

    Emily @ A Cambridge Story — February 29, 2012 @ 8:44 am Reply

    Wow, if this is what heart healthy eating looks like -sign me up! I follow Bob’s on twitter!

  13. 13

    Emily @ A Cambridge Story — February 29, 2012 @ 8:44 am Reply

    And am subscribed to your blog :)

  14. 14

    Nicole — February 29, 2012 @ 9:06 am Reply

    I follow Bob’s Red Mill

  15. 15

    Nicole — February 29, 2012 @ 9:07 am Reply

    I posted recipe on Pinterest

  16. 16

    Nicole — February 29, 2012 @ 9:07 am Reply

    I mentioned it on facebook!

  17. 17

    Amy L — February 29, 2012 @ 9:30 am Reply

    I follow Bob’s Red Mill on twitter @amylou61

  18. 18

    Amy L — February 29, 2012 @ 9:31 am Reply

  19. 19

    JW — February 29, 2012 @ 9:39 am Reply

    I follow them on twitter. I am @JesBWill

  20. 20

    JW — February 29, 2012 @ 9:43 am Reply

    I tweeted and linked this post. @JesBWill

  21. 21

    Ranjani — February 29, 2012 @ 10:07 am Reply

    Your cupcakes are gorgeous and I LOVE your cake stand! And this is definitely an awesome giveaway!
    I followed Bob’s Red Mill on twitter

  22. 22

    Ranjani — February 29, 2012 @ 10:08 am Reply

    And I subscribe to your blog

  23. 23

    janet @ the taste space — February 29, 2012 @ 10:15 am Reply

    What an awesome looking cupcake, Cara! I have never baked with xylitol before.. sounds like a mouthful!

  24. 24

    courtney — February 29, 2012 @ 10:22 am Reply

    yummmmmm these cupcakes look amazing! i follow bob’s red mill on twitter

  25. 25

    courtney — February 29, 2012 @ 10:22 am Reply

    i subscribe to cara’s cravings (google reader)

  26. Pingback: Cara's Cravings » Chocolate Raspberry Cupcakes (Gluten Free and … | Information About Chocolate

  27. 26

    Shannon — February 29, 2012 @ 10:51 am Reply

    these look over the top!! chocolate and raspberry is a great combo :)

    follow BRM on twitter! (@tri2cook)

  28. 27

    Hannah — February 29, 2012 @ 11:24 am Reply

    Would love to win. My question is this: in the ingredients for the topping, there is no mention of tofu, but in the directions, there is mention of tofu????

    • 27.1

      Cara — February 29, 2012 @ 1:34 pm

      That was a typo – thanks for pointing it out! I fixed it – the frosting requires 6oz of silken tofu.

  29. 28

    Cheryl — February 29, 2012 @ 11:53 am Reply

    I’ve subscribed to your site for a while…love it!
    Pinned this recipe and posted it on Facebook.

  30. 29

    Stephanie S — February 29, 2012 @ 12:08 pm Reply

    I already follow Bob’s Red Mill on Twitter (and Facebook)!

  31. 30

    Stephanie S — February 29, 2012 @ 12:09 pm Reply

    I am subscribed to Cara’s Cravings.

  32. 31

    Stephanie S — February 29, 2012 @ 12:10 pm Reply

    I shared these cupcakes on pinterest.

  33. 32

    Stephanie S — February 29, 2012 @ 12:15 pm Reply

    I mentioned the giveaway on facebook and linked your page. :)

  34. 33

    Meme — February 29, 2012 @ 12:18 pm Reply

    Those look sooo good!!! I follow Bob’s Red Mill on twitter @memeinge

  35. 34

    Meme — February 29, 2012 @ 12:18 pm Reply

    I subscribe to Cara’s Cravings too

  36. 35

    Sandra — February 29, 2012 @ 1:00 pm Reply

    I shared these on Pinterest! :) http://pinterest.com/pin/105905028707347987/

  37. 36

    Sandra — February 29, 2012 @ 1:01 pm Reply

    I subscribed to your blog

  38. 37

    Sandra — February 29, 2012 @ 1:01 pm Reply

    I follow Bob’s Red Mill on twitter. I am @sandrawrrr

  39. 38

    Lisa @ Fit in the Midwest — February 29, 2012 @ 1:17 pm Reply

    I follow Bob’s Red Mill on twitter. @FitintheMidwest

  40. 39

    Pat — February 29, 2012 @ 2:01 pm Reply

    I Follow Bob’s Red Mill on Twitter @patis2000

  41. 40

    Pat — February 29, 2012 @ 2:02 pm Reply

    I subscribe to your blog by RSS feeds

  42. 41

    Carly — February 29, 2012 @ 3:46 pm Reply

    Pinned the cupcakes, they look awesome!

  43. 42

    Laura @ Gluten Free Pantry — February 29, 2012 @ 3:55 pm Reply

    These cupcakes look absolutely amazing-I want to eat one (or two) right now!

  44. 43

    Heidi @ Food Doodles — February 29, 2012 @ 4:36 pm Reply

    Wow, your cupcakes are so impressive!! They’re beautiful. I especially love the chia jam in the middle and who doesn’t love raspberries and chocolate! Yummy!

  45. 44

    Marnely Rodriguez — February 29, 2012 @ 5:33 pm Reply

    Yum, chocolate and berries are perfect together! I follow BRM on Twitter

  46. 45

    Marnely Rodriguez — February 29, 2012 @ 5:33 pm Reply

    I am subscribed to your blog

  47. 46

    Marnely Rodriguez — February 29, 2012 @ 5:36 pm Reply

    I tweeted

  48. 47

    Bonnie K — February 29, 2012 @ 6:57 pm Reply

    I follow Bob’s Red Mill on Twitter.

  49. 48

    Bonnie K — February 29, 2012 @ 7:00 pm Reply

    I subscribed to Cara’s Cravings.

  50. 49

    Bonnie K — February 29, 2012 @ 7:02 pm Reply

  51. 50

    Joanne — February 29, 2012 @ 8:28 pm Reply

    That is definitely unfair. I vote for extra vacation days also!

    And I also vote for cupcakes. I’m so glad you got to include dessert because it’s my favorite part of every meal. These look amazing! You did this classic flavor combo right.

  52. 51

    Megan — February 29, 2012 @ 8:36 pm Reply

    These cupcakes look amazing! Send some my way! I pinned them.

  53. 52

    Megan — February 29, 2012 @ 8:36 pm Reply

    I already follow Bob’s Red Mill on Twitter.

  54. 53

    Megan — February 29, 2012 @ 8:37 pm Reply

    I already subscribe to Cara’s Cravings.

  55. 54

    Dianne@Maids — February 29, 2012 @ 9:16 pm Reply

    already done :)
    your super awesome cupcakes makes me want to eat it all.
    good day.

  56. 55

    Laura — February 29, 2012 @ 9:47 pm Reply

    i’m following bob’s red mill on twitter

  57. 56

    Laura — February 29, 2012 @ 9:47 pm Reply

    i’m subscribed to cara’s cravings!

  58. 57

    Laura — February 29, 2012 @ 9:48 pm Reply

    i pinned the recipe onto pinterest as well!

  59. 58

    Danielle @ Against All Grain — February 29, 2012 @ 10:09 pm Reply

    I can have ALMOST all of the cupcake ingredients! Can’t wait to make them, with a few changes for my diet. They look fabulous. I don’t have twitter so I guess I won’t be entering this contest, but of course I pinned your fabulous recipe on Pinterest despite the contest! :) Beautiful photos as always, and I assume this was your replacement for those cherries you were looking for!

    • 58.1

      Cara — February 29, 2012 @ 10:21 pm

      ehh, you’re entered, don’t worry ;) Tell me, which ingredients can you not have? I’m always interested to learn so I can try making new things that more people can eat!

  60. 59

    Wendy — February 29, 2012 @ 11:04 pm Reply

    The cupcakes look SO good and have many great ingredients in them. Yum!

  61. 60

    Colette — March 1, 2012 @ 12:28 am Reply

    Following on Twitter!

  62. 61

    Colette — March 1, 2012 @ 12:29 am Reply

    Subscribed to the blog!

  63. 62

    Colette — March 1, 2012 @ 12:30 am Reply

    Cupcakes pinned on Pinterest!

  64. 63

    Kate — March 1, 2012 @ 7:13 am Reply

    I honestly don’t have an opinion either way about leap year. Chocolate cupcakes however? Definite opinion that goes something like “Yum”

  65. 64

    Ashlei — March 1, 2012 @ 8:31 am Reply

    Following Bob’s Red Mill on twitter @ThatAshlei

  66. 65

    Ashlei — March 1, 2012 @ 8:32 am Reply

  67. 66

    Patricia — March 1, 2012 @ 2:22 pm Reply

    I Follow Bob’s Red Mill on Twitter as yourpotofgold.

  68. 67

    Patricia — March 1, 2012 @ 2:30 pm Reply

  69. 69

    Hannah — March 1, 2012 @ 6:07 pm Reply

    That may just be the most decadent-looking healthy cupcake I’ve ever laid eyes on. Wow! I think I’ll be dreaming about that frosting tonight.

  70. 70

    branny — March 1, 2012 @ 6:12 pm Reply

    I follow Bob on twitter! What a great giveaway. Thanks!

  71. 71

    Sarah F. — March 1, 2012 @ 11:56 pm Reply

    Mmm, these look great! Thanks for the recipe! I am following Bob’s Red Mill on Twitter!

  72. 72

    Sarah F. — March 1, 2012 @ 11:57 pm Reply

    I mentioned it on my Twitter page!

  73. 73

    Sarah F. — March 1, 2012 @ 11:58 pm Reply

    Also linked the recipe on Pinterest!

  74. 74

    Gladys — March 2, 2012 @ 4:00 am Reply

    oh wow! speechless ! so awesome!!!!

  75. 75

    Julie — March 2, 2012 @ 5:50 pm Reply

    I follow Bob’s Red Mill on twitter

  76. 76

    Julie — March 2, 2012 @ 5:51 pm Reply

    I tweeted about this giveaway :)

  77. 77

    Julie — March 2, 2012 @ 5:52 pm Reply

    I pinned these lovely cupcakes!

  78. 78

    Julie — March 2, 2012 @ 5:53 pm Reply

    I subscribe to your blog. :)

  79. 79

    meredith — March 2, 2012 @ 7:53 pm Reply

    I Follow Bob’s Red Mill on Twitter

  80. 81

    meredith — March 2, 2012 @ 7:56 pm Reply

    i subscribe to your blog

  81. 82

    StoriesAndSweetPotatoes — March 2, 2012 @ 9:18 pm Reply

    I do follow Bob’s Red Mill. Favorite company ever.

  82. 83

    StoriesAndSweetPotatoes — March 2, 2012 @ 9:19 pm Reply

    Tweeted.

  83. 84

    Suzy — March 2, 2012 @ 9:26 pm Reply

    I followed Bob’s Red Mill! Trying to pin you, too… will let you know if I succeed, my taskbar button isn’t working.

  84. 85

    grace — March 2, 2012 @ 10:27 pm Reply

    leap day? meh, just another day to this gal. these cupcakes are darling, though, and extra special!

  85. 86

    Steph T — March 3, 2012 @ 12:17 am Reply

    I follow Bob’s Red Mill on Twitter!

  86. 87

    Steph T — March 3, 2012 @ 12:17 am Reply

    I subscribe to Cara’s Cravings!

  87. 88

    Steph T — March 3, 2012 @ 12:18 am Reply

    I linked to this giveaway on Facebook!

  88. 89

    Elena V — March 3, 2012 @ 12:24 am Reply

    Thank you for this wonderful post. Raspberry is my favorite since childhood, when I used to pick it off my grandmother’s bushes every summer. I still remember how sweet those berries were.
    I follow Bob’s Red Mill on Twitter as LifesDeepColors.

  89. 90

    Elena V — March 3, 2012 @ 12:27 am Reply

  90. 91

    Elena V — March 3, 2012 @ 12:29 am Reply

    Shared the giveaway and recipe on twitter:

    https://twitter.com/#!/LifesDeepColors/status/175814911652405249

  91. 92

    Marcie — March 3, 2012 @ 9:24 am Reply

    Follow on Twitter

  92. 93

    Marcie — March 3, 2012 @ 9:24 am Reply

    Subscribed in google reader

  93. 94

    Tara — March 3, 2012 @ 1:03 pm Reply

    I don’t tweet, but if I did, I’d certainly follow Bob’s Red Mill. I do, however, subscribe to your blog in my Google Reader. Hope this gets me at least one entry! Thanks for the opportunity! The cupcakes look delish!

  94. 95

    Olga @ MangoTomat — March 3, 2012 @ 3:57 pm Reply

    These look bey

  95. 96

    Olga @ MangoTomato — March 3, 2012 @ 3:58 pm Reply

    oops, hit enter before finishing the comment ;) These look beyond decadent. and I always like brown/pink combo.

  96. 97

    Carly — March 3, 2012 @ 7:47 pm Reply

    I follow Bob’s Mill on twitter!

  97. 98

    Carly — March 3, 2012 @ 7:47 pm Reply

    I’m subscribed to your blog on bloglovin’ (:

  98. 99

    Carly — March 3, 2012 @ 7:48 pm Reply

    I pinned it!

  99. 100

    Carly — March 3, 2012 @ 7:50 pm Reply

    i tweeted!

  100. 101

    Beth — March 4, 2012 @ 9:19 am Reply

    Follow Bobs on Twitter

  101. 102

    91% Chocolate Lover — March 4, 2012 @ 5:21 pm Reply

    I don’t use twitter, but I subscribed to your blog. These look amazing!

  102. 103

    Natalie J Vandenberghe — March 4, 2012 @ 6:29 pm Reply

    @Lexiquin follows @Bobs_Red_Mill on Twitter
    What a fabulous prize package–thanks for the giveaway!

  103. 104

    Natalie J Vandenberghe — March 4, 2012 @ 6:31 pm Reply

    email subscriber

  104. 105

    Natalie J Vandenberghe — March 4, 2012 @ 6:33 pm Reply

  105. 106

    Natalie J Vandenberghe — March 4, 2012 @ 6:35 pm Reply

    I’m new to Pinterest…so, I’m not sure I did this correctly. I think I Pinned a photo of the cupcakes & I shared it to Facebook
    Hope I did it right ;) I’m still learning…sigh

  106. 107

    Kerstin — March 4, 2012 @ 9:18 pm Reply

    These so pretty healthy so I think they’d be perfect for breakfast, nicely done! :)

    • 107.1

      Cara — March 4, 2012 @ 9:21 pm

      I may or may not have done that this morning ;)

  107. 108

    kia — March 4, 2012 @ 10:23 pm Reply

    Following Bob’s on twitter as @bodhi_bear

  108. 109

    kia — March 4, 2012 @ 10:25 pm Reply

    Pinned and really considering making these decadent lovelies in the near future.

  109. 110

    Mikhaela — March 4, 2012 @ 10:25 pm Reply

    Done done done and done. I am so going to make those cupcakes too!

  110. 111

    El — March 5, 2012 @ 12:40 pm Reply

    They look delicious. Love the raspberry filling!

  111. 112

    Steph (The Cheapskate Cook) — March 7, 2012 @ 11:46 am Reply

    Fantastic photos! I pinned this :-)

  112. 113

    Steph (The Cheapskate Cook) — March 7, 2012 @ 11:46 am Reply

    And am following Bob’s Red Mill on Twitter

  113. 114

    Steph (The Cheapskate Cook) — March 7, 2012 @ 11:47 am Reply

    And tweeted about the giveaway :)

  114. 115

    Amber — March 7, 2012 @ 10:03 pm Reply

    WOW! How yummy.
    Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks.
    Be Well,
    –AFW Hostesses

  115. 116

    Tessa@The Domestic Diva — March 12, 2012 @ 1:02 pm Reply

    Hi Cara! I am featuring these this week on AFW!

  116. 117

    Laura @ Gluten Free Pantry — March 12, 2012 @ 4:09 pm Reply

    Oh my-these cupcakes are making me hungry! What an incredible dessert you created! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  117. Pingback: Allergy Free Wednesdays #8 | Tessa the Domestic Diva

  118. Pingback: Allergy Free Wednesdays #8 | Tessa the Domestic Diva

  119. 118

    Kammie @ Sensual Appeal — March 19, 2012 @ 12:46 am Reply

    Wonderful recipe. Pinned!

  120. 119

    Cassidy @ Cooking Gluten (& Dairy) Free — March 20, 2012 @ 9:57 am Reply

    Wow these look sooo good! I’ve never used black beans when baking (even though I see it frequently) but I think I’ll have to give it a shot and make these! Thanks for the great recipe, and beautiful pictures!

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