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Double Dark Chocolate Cupcakes Recipe

These super moist cupcakes pack tons of rich, chocolate flavor into each bite! Made from simple everyday ingredients plus nutrient-rich superfoods, this easy cupcake recipe will be your new go-to for every occasion. 


3/4 cup Gluten-Free All-Purpose Flour

1/2 cup Navitas Organics Cacao Powder

1½ tsp Baking Powder

1/2 tsp Salt

2 Eggs or Vegan Eggs

3/4 cup Granulated Sugar (or Sugar Alternative)

1/3 cup Coconut Oil, melted

2 tsp Vanilla Extract

1/2 cup Milk of Choice

1/2 cup Navitas Organics Cacao Nibs

White Chocolate Raspberry Cacao Butter Frosting:

1/2 cup Powdered Sugar (or Powdered Erythritol)

1 Tbsp Milk of Choice

1 ounce Navitas Organics Cacao Butter

6 Tbsp Butter, room temperature, cut into pieces

1/2 cup Fresh Raspberries, plus more to garnish


Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

In a medium mixing bowl, whisk the flour, Cacao Powder, sugar, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.

In another medium bowl, whisk the eggs, oil and vanilla together until completely smooth.

Pour the wet ingredients into the dry ingredients and half of the milk. Gently whisk for a few seconds until fully adding the rest of the milk. When completely mixed, add in Cacao Nibs.

Pour or spoon the batter into the liners only halfway to avoid spilling or sinking while the cupcakes bake.

Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.

While cupcakes cool completely, make the frosting: In a saucepan over high heat, combine sugar and milk, bring to a boil.

Reduce heat and simmer until sugar is completely dissolved, stirring frequently.

Remove pan from heat for 5 minutes to cool, before melting Cacao Butter into warm sugar mixture. Stir in butter until melted. Refrigerate pot for 30 minutes until mixture is solid.

Use a hand blender to cream frosting until smooth.

In a small bowl, mash fresh raspberries with a fork, but not too much. Add mashed raspberries to frosting.

Without over mixing, stir in raspberries, then frost cupcakes. Top with additional raspberries and enjoy!

Submitted by Selina Russell of Sweetly Selina