Vegan Raspberry Chocolate Cupcakes
Ingredients
Dry
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup natural unsweetened cocoa powder (68g)
- 1 cup sugar (200 g)
- 2 tsp espresso powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet
- 2 cups dairy-free milk + 1 tbsp apple cider vinegar (vegan buttermilk)
- 1/2 cup neutral oil (I used canola oil)
- 2 tsp vanilla extract or vanilla bean paste
Raspberry frosting
- 3/4 cup vegan butter (room temperature)
- 1 3/4 cups powdered sugar (227g)
- 3/4 cup freeze-dried raspberries (24g)
- 1 tsp vanilla bean paste
- 1/4 tsp salt
Filling
- raspberry jam
Preparation
Whisk together the dairy-free milk and apple cider vinegar to create vegan buttermilk and set aside for 5 minutes.
In a large bowl, combine the dry and wet ingredients and mix well; make sure to sift the dry ingredients to remove any clumps.
Pour the cupcake batter into a lined muffin pan and bake at 350°F (175°C) for 18-20 minutes. This recipe makes 15-17 cupcakes.
Measure out the freeze-dried raspberries, blend them into a fine powder using a blender, and sift out the seeds to obtain raspberry powder.
To make the frosting, use a stand mixer to whip the butter, then gradually add the powdered sugar, raspberry powder, vanilla, and salt.
Transfer the frosting to a piping bag and place it in the fridge to chill, as it can become melty at room temperature.
Allow the cupcakes to cool completely, then use a thick frosting tip to remove the center of each cupcake and fill the hole with raspberry jam.
Frost each cupcake with the raspberry frosting, and if desired, add fresh raspberries and shaved chocolate on top.
