Double Chocolate Raspberry Cupcakes

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These cupcakes are packed with double the chocolate and bright, refreshing flavors of raspberry.


    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


      • 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!

Follow your berries to the farm.

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!