• Preheat oven to 350F and line or grease a 12 cup muffin pan.
• In a medium saucepan on medium heat, cook up the raspberries for the raspberry sauce.
• You can use either frozen berries or fresh berries, they both work the same.
• Once thawed, mash with a spoon and then press through a sieve that is suspended over a large bowl.
• You should have at least 1/3 cup of raspberry puree deseeded now.
• Don't forget to scrape the bottom of the sieve too so you do not leave any puree behind!
• Now sprinkle your box of Simply Delish Raspberry Jel over the puree while whisking.
• Add in the confectioners erithrytol now and whisk well until it is smooth.
• Let it cool then store in a jar until the next day after the cupcakes have set in fridge overnight.

Now its time to make the cake!

• You will need an electric hand mixer or stand mixer to make the cake batter.
• Make sure you use room temperature ingredients so the batter will easily become smooth.
• First we will mix up the wet ingredients.
• Add the eggs and pumpkin puree to a large mixing bowl.
• Whip the large room temperature eggs and pumpkin puree together until it is a uniform color.
• Now beat butter or ghee into the batter and mix well.
• It will have little chunks and you may think it will not work, but if your ghee was at room temperature, it just takes a little more mixing.
• In a small bowl, add all of your dry ingredients and whisk to combine.
• Now add it to the main chocolate cake batter in the mixing bowl.
• Lastly, add in the rest of the ingredients including the extract and crumbled Keto Krisp Bars.
• Mix this all well and don't forget to scrape the sides of the bowl so the ingredients are evenly distributed.
• Evenly stribute batter among the prepared pans or cupcake tin.
• Bake for 20 minutes until toothpick tested clean then let it cool on a wire rack for at least 1 hour.
• After the cupcakes have cooled, put them in an airtight container in the refrigerator overnight.
• The next day use a 1 tsp measuring spoon to scoop out the middle and save the cap.
• Fill a pastry bag or a ziploc bag with the reserved raspberry mixture.
• If you are using a ziploc bag, cut one corner after its filled.
• Now position the piping bag in the center of the cake and pipe the raspberry compote into the middle.
• Replace the cap and gently push down.
• Don't worry, the top of the cake will be covered with creamy chocolate frosting next so you won't see the seam you created with the filling.

Let's make the chocolate ganache frosting!

• Using room temperature ingredients and a whisk attachment, whip the ghee(or butter), cream cheese and coconut oil at medium speed with a mixer for 2-3 minutes until combined and smooth.
• Once it is smooth, turn it down to low speed add in the confectioners erithrytol or sugar free powdered sugar, cocoa and vanilla.
• Whip it very well.
• Now melt the sugar free dark chocolate chips in a small saucepan on low constantly stirring.
• Do not be tempted to put it in the microwave or on high to speed up the process of melting the chocolate or it will separate.
• it is important you pay attention to it on low and remove it from the heat when you see only a few little unmelted chocolate chips.
• While mixing the frosting, slowly drizzle the melted chocolate into bowl.
• Make sure you take the time to scrape the sides of the mixing bowl, then continue mixing until very smooth.
• At the very end, I crank the mixer up to high speed and let it go for a few seconds to get more air into the frosting.
• Now you can pipe or spread the chocolate frosting over cupcakes.
• Store in the fridge up to 5 days.
• Before eating them after they are in the fridge, set on counter for 10 minutes to bring to room temperature so the frosting will soften.