soda, sea salt, and cocoa powder. add your coconut oil to the wet ingredients. now add the wet ingredients into the dry and whisk until just combine. divide into 12 lined muffin tins and bake for 20-24 minutes, until toothpick comes out clean. let cupcakes cool completely. while cupcakes are cooling remove coconut milk from the refrigerator. i find it easiest to pull the sides out on the bottom and cutting across the seam to remove the milk from the box. fold raspberry jam into the coconut milk and then fold the coconut into the mixture. place the mixture back in the refrigerator until ready to fill the cupcakes. when 