Full of healthy fats and fiber, these mini chocolate cupcakes are a decadent treat that is quick and easy to make.

Makes 24 mini cupcakes


For the cupcakes:

  • 1/3 cup virgin coconut oil
  • 3 ounces unsweetened chocolate, chopped
  • 1/4 cup honey
  • 1/4 cup coconut sugar
  • 4 large eggs, room temperature
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

For the frosting:

  • 1/2 cup (packed) pitted Medjool dates
  • 2 medium ripe avocados, pitted
  • 1/4 cup canned coconut milk (full fat)
  • 3 TBSP unsweetened cocoa powder or raw cacao powder
  • 2 TBSP honey, plus more to taste
  • 1 tsp (packed) finely grated orange zest
  • 1 tsp vanilla extract
  • 24 fresh raspberries, for garnish


  1. Preheat the oven to 350ºF. Line 24 cups of a mini muffin pan with mini paper liners.
  2. In a small pot over low heat, whisk together the coconut oil, chocolate, honey, and coconut sugar until melted and smooth.
  3. Transfer to a large mixing bowl and let sit for about 10 minutes.
  4. In a small bowl, combine the coconut flour, baking soda, baking powder, and salt.
  5. With an electric mixer, beat the eggs into the chocolate mixture until combined.  With the mixer running, gradually add the flour mixture and beat until fully combined.
  6. Spoon about 1 tablespoon of batter into each muffin cup, spreading the tops to be smooth. Bake for 13-15 minutes until a toothpick inserted into a cupcake comes out clean. Cool completely before frosting.
  7. To make the frosting, place the pitted dates in a bowl and cover with hot water. Soak for 10-30 minutes.
  8. Drain, and add the softened dates to the bowl of a food processor fitted with the steel blade. Scoop the avocado flesh into the bowl and add the remaining frosting ingredients.
  9. Process until thick and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
  10. Frost your mini chocolate cupcakes with the frosting and garnish with raspberries.