• 130 grams (1 cup) flour
  • 50 grams (1/2 cup) almond flour
  • 20 grams (1/4 cup) cocoa powder
  • 160 grams (2/3 cup) coconut milk 17%
  • 20 grams (1 1/2 tablespoons) coconut butter
  • 70 grams (1/4 cup) applesauce
  • 80 grams (2/3 cup) coconut sugar
  • 10 grams (2 teaspoons) baking powder
  • pinch of salt
  • vanilla extract to taste


  • 120 grams (1/2 cup) coconut milk 17%
  • 80 grams (3/4 cup) raspberry puree
  • 50 grams (1/4 cup) cocoa butter
  • 100 grams (3/4 cup) grated cocoa
  • 90 grams (1/2 cup) powdered coconut sugar


  • Mixing Bowls

    You'll need separate bowls for dry and wet ingredients. Using different sizes can make the process easier.

  • Whisk

    Ideal for blending your ingredients smoothly. Make sure it's sturdy for mixing thicker batters.

  • Muffin Tins

    Use paper liners to prevent sticking and make cleanup a breeze.

  • Oven

    Preheat to the specified temperature for perfect muffins every time.

  • Toothpick

    For checking if the muffins are baked through. If it comes out clean, they're done!

  • Blender

    Great for making smooth berry purees for your frosting.

  • Water Bath

    Used for melting cocoa butter and grated cocoa gently without burning.


Step 1

1. Preheat the oven to 356F (180C) and line a muffin tin with paper liners.

Step 2

Ensuring the oven is thoroughly preheated helps in achieving even baking.

Step 3

2. In a large bowl, mix together the dry ingredients: flour, almond flour, cocoa powder, baking powder, and salt.

Step 4

Sifting the dry ingredients can help in avoiding lumps.

Step 5

3. In a separate bowl, combine the wet ingredients: coconut milk, coconut butter, applesauce, coconut sugar, and vanilla extract.

Step 6

Ensure that the coconut butter is melted for easy mixing.

Step 7

4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing.

Step 8

Overmixing the batter can result in dense muffins.

Step 9

5. Fill the muffin liners about 2/3 full with the batter.

Step 10

Using an ice cream scoop can make this step easier and ensure evenly sized muffins.

Step 11

6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Check the muffins at the 25-minute mark to avoid overbaking.

Step 13

7. Let the muffins cool completely on a wire rack before frosting.

Step 14

8. For the frosting, mash the raspberries in a blender until smooth. You can use both fresh and frozen berries.

Step 15

Adding a pinch of sugar can enhance the flavor of frozen berries.

Step 16

9. Bring the raspberry puree to a boil, then simmer briefly before straining it through a sieve to remove seeds. Let it cool.

Step 17

10. In a heatproof bowl, melt the cocoa butter and grated cocoa over a water bath (double boiler) until smooth.

Step 18

Stir continuously to prevent the cocoa from burning.

Step 19

11. Add the powdered coconut sugar to the melted mixture and mix until well combined.

Step 20

12. Gradually add the room temperature coconut milk and cooled raspberry puree, mixing until the frosting is smooth.

Step 21

13. Cover the frosting with cling film so it touches the surface to prevent a skin from forming. Refrigerate for a couple of hours to let it stabilize.

Step 22

For a quicker setting time, place the frosting in the freezer for 30 minutes.

Step 23

14. Once the frosting is set, use it to decorate the cooled muffins. Enjoy!


Picture this: a lazy Sunday brunch with your closest friends, and you bring out a tray of these fantastic muffins. They're moist, beautifully topped with a luscious frosting, and simply irresistible.πŸ’– Arrange them on a lovely platter with some fresh berries on the side for a pop of color and a touch of elegance. These muffins are also perfect for **parties or gatherings** where you want to make an impression. Serve alongside a selection of teas and coffee, and watch them disappear in no time. β˜•πŸ§ Feeling cozy? Pair these treats with a warm cup of hot cocoa, and cuddle up with a blanket and a good book. πŸ“š They also make an excellent after-school snack for kids, especially when packed in their lunchboxes with a little love note. πŸ“πŸ’› Oh, and don't forget brunches and potlucks! These muffins are **showstoppers** that everyone will be talking about. Swap the standard toast for these delightful creations, and watch your brunch game level up instantly.


Want to make these muffins **gluten-free**? Simply substitute the flour with gluten-free flour. Your muffins will remain delightful and safe for gluten-sensitive eaters. 🌾🚫 For a **vegan** option, swap the coconut butter with a vegan margarine or any plant-based butter of your choice. πŸƒ You can also use a flaxseed substitute for the applesauce, in a ratio of 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water to replace one egg's moisture. These easy tweaks ensure everyone, regardless of dietary restrictions, can enjoy these muffins. 🌱✨


  • Do I need to sift the dry ingredients?

    Sifting ensures there are no lumps and that the ingredients are well combined. It's a good practice, especially for beginners.

  • Can I use regular sugar instead of coconut sugar?

    Yes, but coconut sugar adds a unique flavor and has a lower glycemic index. Feel free to experiment!

  • How can I make the frosting thicker?

    If your frosting is too runny, let it chill in the fridge longer or add a bit more powdered sugar.

  • Why did my muffins sink in the middle?

    Muffins can sink if the batter is overmixed or if the oven door is opened too early during baking.

  • Can I make the batter ahead of time and bake later?

    It's best to bake the batter immediately to ensure fluffy muffins. The baking powder is activated once it's mixed with wet ingredients.

  • How do I store the muffins to keep them fresh?

    Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition facts

Rich cupcakes with chocolate & berry frosting
Recipe Yield:12 muffins
Calories:Per serving
Calories (Min - Max):250 - 280
Total Fat:15g
Saturated Fat:10g
Total Carbohydrate:30g
Total Sugars:20g