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1
Preheat the oven to 350F.
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2
Line 9 muffin cups with paper liners.
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3
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
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4
In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
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5
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
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6
Scoop 1/4 cup of batter into each prepared muffin cup.
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7
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.
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8
Let the cupcakes cool in the pan for 1 hour.
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9
To assemble the cupcakes, remove each from its liner.
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10
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.
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11
Save the bottom pieces to reseal the cupcakes after filling.
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12
Use the knife to hollow out a bit more around the inside of the cupcakes, discarding the crumbs.
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13
Place 2 teaspoons of fruit spread into the cavity of each cupcake.
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14
Trim the cupcake bottom pieces to make them thinner, then seal the cupcakes with the bottom pieces.
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15
Frost the cupcake tops with the Chocolate Ganache.
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16
Top with the Whipped Cream Frosting, cover with raspberries, sprinkle with mini chocolate chips, and serve immediately.
