Chocolate Cupcakes with Cacao Coconut Frosting

These decadent double chocolate cupcakes are filled with antioxidant-rich cacao, naturally sweetened and loaded with healthy fats, making them the perfect balanced dessert for your next holiday party. Topped with a whipped cacao coconut frosting, these mini cupcakes are sure to satisfy all of your sweet cravings without the sugar crash later. Recipe and photo courtesy of Navitas Organics, submitted by Megan Faletra ofย The Well Essentials.

What You’ll Need


  • 1 cup Gluten-Free Flour
  • 3/4 cup Navitas Organicsย Cacao Powder
  • 1/2 tsp Xanthan Gum
  • 1 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 3/4 cup Coconut Sugar
  • 2 Eggs
  • 1ยฝ tsp Vanilla Extract
  • 2/3 cup Unsweetened Almond Milk
  • 6 Tbsp Navitas Organicsย Cacao Butter, melted
  • 2 Tbsp Raw Honey

Chocolate Coconut Frosting:

  • 12 oz Full-Fat Canned Coconut Cream, chilled
  • 1/4 cup Navitas Organicsย Cacao Powder
  • 4 Tbsp Coconut Sugar
  • 2 Tbsp Navitas Organicsย Cacao Butter, melted
  • 1/8 tsp Sea Salt
  • Optional: Peppermint Candy Cane


Preheat oven to 350 F and line a mini cupcake pan with liners.

In a medium mixing bowl, combine flour, cacao powder, xanthan gum, baking powder and sea salt. Whisk well to remove any clumps and place dry ingredients to the side.

Combine sugar, eggs, vanilla extract, almond milk, cacao butter (melted), and raw honey in a stand-mixing bowl. Mix at a medium speed until well combined. Continue mixing wet ingredients, while slowly adding dry ingredients.

Once batter is smooth, remove bowl from mixer and add one large tablespoon of batter to each mini muffin tin, filling each tin about ยพ full. Bake for 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

Make the Frosting: In a small bowl, combine cacao butter and coconut sugar until sugar is dissolved into cacao butter. Add all remaining frosting ingredients to a large mixing bowl and whip using a stand or hand mixer until smooth and creamy.

Scoop into a piping bag or use a butter knife to frost cupcakes, then top with crushed peppermint candy canes, if desired.

Makes 24 mini cupcakes.