These cupcakes are packed with double the chocolate and bright, refreshing flavors of raspberry.
INGREDIENTS
For the Batter:
1 cup all-purpose white flour
¾ cup coconut sugar
6 tablespoon cacao powder
¾ cup coconut milk
⅓ cup olive oil
½ teaspoon baking powder
1 teaspoon baking soda
1 cup California Giant raspberries
Pinch sea salt
Handful of chocolate chips
For the Frosting:
¾ cup butter or vegan butter, room temp
¾ cup cacao powder
3 cups powdered sugar
¼ cup coconut milk
¼ cup California Giant raspberries, mashed or pureed
Pinch of sea salt
DIRECTIONS
Start by preheating your oven to 350F and line a muffin or cupcake tin with cupcake liners. In a medium size mixing bowl, mix all the ingredients together (except the raspberries) until combined. Once the mixture has been evenly combined, gently fold in the raspberries - careful not to break them. Pop in the oven to bake for 17-20 minutes, or until the center is cooked through.
While the cupcakes cool, make the frosting by adding all the ingredients into a large mixing bowl. Use an electric whisk (or manually with a spatula) to beat the ingredients together. Once it is well combined and the cupcakes have cooled, frost each one evenly. Enjoy!
Locate the 16-Digit Trace code.
Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!