Chocolate Raspberry Filled Cupcakes with Frosting

For the cupcakes, combine coconut sugar, melted coconut butter, milk of choice (almond), applesauce, baking powder, cassava flour, and cacao powder. Mix well until a batter forms. Pour the batter into cupcake liners. Bake at 350°F for 18-22 minutes. Once completely cooled, cut an opening in the center of each cupcake and fill with raspberry jam. For the frosting, combine full fat coconut milk and almond milk (quantities not specified, adjust to desired consistency). Frost the cupcakes and optionally top with chocolate chips and freeze-dried raspberries.