Double Dark Chocolate Raspberry Namaste Cupcakes (gluten-free, vegan)

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Well, you may think I almost forgot about these... Sorry, I have been busy away from baking the past few days. Been busy with the garden and planting. Which is totally worth the break. I even feel like playing in the dirt reminds me a lot of playing in the kitchen. Obviously, mixing up some delectable cupcakes is much different than dirt! But, there is something very life giving to get your hands dirty and create good food, even in the plant form!
So cupcakes... :) Need I say more...oh yeah....double...dark chocolate...cupcakes...:) with raspberries too...This is my last Namaste cupcake recipe for a while, and I have enjoyed playing around with their mixes. (Here are two other recent recipe posts using their mixes). Keep up with Namaste's mixes and recipes on their facebook page, HERE. Namaste's mixes are super easy to use and seem to always turn out great. I wanted to make a chocolate chocolate variety with lots of raspberry goodness. So, here is my latest take on a very delicious and tempting cupcake that will have you blushing at it's beauty, and then there's that first bite that will leave you spinning.
Double Dark Chocolate Raspberry Namaste Cupcake Recipe (gluten-free, vegan)1 package Namaste Chocolate Cake Mix3 chia gel eggs (3 TB of chia seed meal mixed with 9 TB of pure water in separate bowl)        *or use 3 farm fresh eggs if you prefer*3/4 cup of melted organic extra virgin coconut oil1 cup of pure watera heaping 1/2 cup of fresh raspberry puree
Mix all of the above ingredients in a large mixing bowl. Make sure all is thoroughly mixed and then pour into muffin/cupcake tins. This recipe should make 12-16 cupcakes depending on how high you fill the cups. I recommend about 3/4 way full to get a nice big cupcake.
Bake in a preheated 350 degree oven for 25 minutes. Let cool completely on cooling rack before frosting. It will be at least 1-2 hours before they are completely cool. Then top with your favorite vegan chocolate frosting a few of mine are listed below...Vegan Chocolate Frosting Recipe2 cups of organic powdered sugar1/3-1/2 cup of Spectrum Organic Palm Oil Shortening1 ounce of completely melted dark chocolate 2-3 TB of cocoa powdersplash of splash to 1 TB of non-dairy milk if you need it to soften up a touch
Put all of the above ingredients in a bowl and use a electric mixer to whisk up until it turns into a creamy frosting. Then top your cupcakes or use a Wilton Decorating tip and bag to make it extra fancy. 
Then top with some shaved dark chocolate (use a potato peeler on a dark chocolate candy bar) and fresh raspberries. 
Or, here is a refined sugar free frosting recipe I love too...
Honey Chocolate Frosting Recipe1/3 cup of raw local honey1/4 cup of extra virgin organic room temperature coconut oil1/3 cup of Spectrum Organic Palm Oil Shortening2-3 TB of cocoa powdersplash of pure vanilla extract 
Whisk up the above ingredients until it turns into a thick frosting. This honey frosting is a bit more soft so you may want to keep that in mind if you want a more stiff frosting for decorating. Then follow the same above instructions for topping your cupcakes.There you have it! A perfect vegan, gluten-free cupcake that will have you lost in love. It is so good and super easy too! BUT, if you are looking for someone to make these sweet little cakes up for you or a special event, please let me know and I will make it happen. Hire me to make your gluten-free party treats great! I would love it!
And, in the meantime I have to get back to the sunshine.... and some summer sun tea. So good!
Much love as always...
Disclaimer: Namaste Food Co. donated the cake mixes for this baking adventure, but they did not give me any monetary reward for stating my review or opinion. My opinion is purely my own and would be completely willing to share that with any one who asks :)