Chocolate Cupcakes with Pink Velvet Frosting


  • 1 ½ cups (360ml) almond flour
  • ¼ cup (60ml) cocoa powder
  • 1 teaspoon (10ml) baking powder
  • Pinch of salt
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) olive oil
  • ¼ cup (60ml) water
  • 4 eggs
  • 1 tablespoon (15ml) vanilla extract

For the Pink Frosting

  • 1 cup (240ml) cream cheese
  • 1 teaspoon (10ml) vanilla extract
  • 1 tablespoon (15ml) butter, softened
  • 3 tablespoons (45ml) coconut milk
  • ¼ cup (60ml) honey
  • 1 tablespoon (15ml) beet puree or all natural red food colouring


  1. Preheat oven to 325oF (160oC).
  2. Add almond flour to the bowl of a stand mixer. Add cocoa powder, baking powder and salt.
  3. In a separate bowl, crack eggs. Add vanilla, honey, olive oil, water to eggs and whisk.
  4. Turn stand mixer on low and pour wet ingredients into dry.
  5. Line a muffin tin with cupcake liners. Pour batter into muffin tin.
  6. Bake 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool and frost with pink frosting (see recipe).

For the Pink Frosting

  1. Add cream cheese, butter, vanilla, honey, coconut milk to the bowl of a stand mixer. Add beet puree. Whip until smooth.
  2. Add frosting to a piping bag and swirl onto cupcakes.
  3. Top with mint. Enjoy!