Double Chocolate Raspberry Cupcakes

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

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
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!

Double Chocolate Raspberry Cupcakes

INGREDIENTS

For the batter:

For the frosting:

DIRECTIONS

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