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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.
INGREDIENTSCupcakes: ¾ cup gluten-free flour blend ½ cup Navitas Organics Cacao Powder 1½ tsp. baking powder ½ tsp. sea salt 2 organic eggs, or vegan egg substitute ¾ cup organic cane sugar ⅓ cup coconut oil, melted 2 tsp. vanilla extract ½ cup plant-based milk of choice ½ cup Navitas Organics Cacao Nibs ½ cup powdered sugar 1 Tbsp. plant-based milk of choice 1 oz. Navitas Organics Cacao Butter 6 Tbsp. butter, room temperature and cut into pieces ½ cup fresh raspberries, plus more to garnish |
DIRECTIONSPreheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside. Make the cupcakes: 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. Remove and let cool completely before removing from the pan and frosting. Make the frosting: In a saucepan over high heat, combine sugar and milk. Bring to a boil while whisking constantly. Immediately reduce heat to low and simmer until sugar is completely dissolved, stirring frequently. Remove pan from heat for 5 minutes to cool, then add cacao butter. Stir until melted. Refrigerate pot for 30 minutes, or until mixture is firm. Remove from refrigerater and use a hand blender to cream the frosting until smooth. In a small bowl, lightly mash fresh raspberries with a fork. Add mashed raspberries to frosting and gently fold in. Frost cupcakes, top with additional raspberries and enjoy!
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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.
Ingredients
- ¾ cup gluten-free flour blend
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½ cup Navitas Organics Cacao Powder
- 1½ tsp. baking powder
- ½ tsp. sea salt
- 2 organic eggs, or vegan egg substitute
- ¾ cup organic cane sugar
- ⅓ cup coconut oil, melted
- 2 tsp. vanilla extract
- ½ cup plant-based milk of choice
-
½ cup Navitas Organics Cacao Nibs
- ½ cup powdered sugar
- 1 Tbsp. plant-based milk of choice
-
1 oz. Navitas Organics Cacao Butter
- 6 Tbsp. butter, room temperature and cut into pieces
- ½ cup fresh raspberries, plus more to garnish
Cupcakes:
White Chocolate Raspberry Cacao Butter Frosting:
Directions
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners and set aside.
Make the cupcakes:
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. Remove and let cool completely before removing from the pan and frosting.
Make the frosting:
- In a saucepan over high heat, combine sugar and milk. Bring to a boil while whisking constantly.
- Immediately reduce heat to low and simmer until sugar is completely dissolved, stirring frequently.
- Remove pan from heat for 5 minutes to cool, then add cacao butter. Stir until melted. Refrigerate pot for 30 minutes, or until mixture is firm.
- Remove from refrigerater and use a hand blender to cream the frosting until smooth. In a small bowl, lightly mash fresh raspberries with a fork. Add mashed raspberries to frosting and gently fold in.
- Frost cupcakes, top with additional raspberries and enjoy!