Double Chocolate Raspberry Cupcakes

Name: Double Chocolate Raspberry Cupcakes
Yield: 10
Ingredients: 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; 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

Serves10

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!

Double Chocolate Raspberry Cupcakes

INGREDIENTS

For the Batter:

For the Frosting:

DIRECTIONS

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