These cupcakes are packed with double the chocolate and bright, refreshing flavors of raspberry.
INGREDIENTS
For the batter:
1 cup all-purpose white flour
3/4 cup coconut sugar
6 tbsp cacao powder
3/4 cup coconut milk
1/3 cup olive oil
1/2 tsp baking powder
1 tsp baking soda
1 cup California Giant Berries Raspberries
Pinch sea salt
Handful of chocolate chips
For the frosting:
3/4 cup butter or vegan butter, room temp
3/4 cup cacao powder
3 cups powdered sugar
1/4 cup coconut milk
1/4 cup California Giant Berries 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 berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!