Raspberry Chocolate Cupcakes
Delicious and indulgent, these raspberry chocolate cupcakes have a rich chocolate base topped with fluffy raspberry frosting.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour 210 g
- ¾ cup natural unsweetened cocoa powder 68g
- 1 cup sugar 200 g
- 2 teaspoon espresso powder
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups dairy-free milk + 1 tablespoon apple cider vinegar vegan buttermilk
- ½ cup neutral oil I used canola oil
- 2 teaspoon vanilla extract or vanilla bean paste
Raspberry Frosting
- ¾ cup vegan butter room temperature
- 1 ¾ cups powdered sugar 227g
- ¾ cup freeze-dried raspberries 24g
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
Filling
- raspberry jam
Instructions
- First, whisk together the dairy-free milk and ACV to create your vegan buttermilk. 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 take out any clumps.
- Add the cupcake batter to a lined muffin pan and bake the cupcakes for 18-20 minutes at 350°F/175°C. This recipe makes 15-17 cupcakes.
- Before making the frosting, measure out the freeze-dried raspberries. Then use a blender to blend them into a fine powder. Use a sieve to sift out all of the seeds, so you are only left with the raspberry powder.
- To make the frosting, use a stand mixer to whip the butter. Then slowly start adding in the powdered sugar, raspberry powder, vanilla, and salt. Transfer the frosting to a piping bag and place it in the fridge before piping, as it can get melty at room temperature.
- Allow the cupcakes to fully cool, then use a thick frosting tip to dig out the center of each cupcake. Fill the hole with raspberry jam.
- Frost each cupcake with the raspberry frosting, then add fresh raspberries and shaved chocolate on top if you wish! Then dig in!
Notes
- Mixing the base: Before adding the wet ingredients to the dry ones, sift out any clumps in the flour so that everything blends smoothly.
- Filling the cupcakes: Choose a frosting tip that’s thick but not too thick to make a hole to pipe the jam. You don’t want the cupcake base to fall apart.
- Sifting: To maintain a smooth texture in the cupcake as well as the frosting, sift both the flours and the freeze-dried raspberry powder before mixing them so that no clumps remain.
Nutrition
Calories: 276kcalCarbohydrates: 38gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 273mgPotassium: 87mgFiber: 2gSugar: 25gVitamin A: 383IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!