February 7, 2026 | by EASTON GILOWSKI
These chocolate raspberry cupcakes are rich, soft, and perfectly balanced with a tart raspberry centre and naturally pink buttercream. They’re refined enough for a dinner party, but simple enough to make just because you’re craving something chocolatey.
Makes 12 cupcakes
INGREDIENTS
Cupcakes
- 1¾ cups almond milk, warm
- 2 tbsp apple cider vinegar
- ½ cup coconut oil, melted and cooled
- 1 cup cane sugar or coconut sugar
- 1 tbsp vanilla extract
- 1¾ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp Eversio 4 Mushroom Blend
Pink Buttercream
- 1 cup grass-fed butter, softened
- 3–4 cups monk fruit sweetener or powdered sugar
- ½ tbsp beetroot powder
- 2–3 tbsp milk, as needed
To finish
- Raspberry jam
- Fresh raspberries
- Fresh thyme
- Powdered sugar
Makes 12 cupcakes.
DIRECTIONS
Make the buttermilk: Combine the warm almond milk and apple cider vinegar and set aside for 10 minutes.
Prepare the batter: Whisk the sugar and melted coconut oil until smooth. Add the almond milk buttermilk and vanilla, mixing gently. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sea salt, and mushroom blend. Fold the dry ingredients into the wet mixture in two additions, mixing just until combined.
Bake: Preheat the oven to 350°F (175°C). Line a muffin tin and fill each liner about three-quarters full. Bake for 18–22 minutes, until the cupcakes are set. Allow to cool completely before frosting.
Make the buttercream: Beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable.
Assemble: Frost the edges of each cupcake, leaving a small well in the centre. Spoon in raspberry jam, then finish with fresh raspberries, thyme, and a light dusting of powdered sugar.
