• 1 cup unsweetened almond milk
  • 1 ¼ tsp apple cider vinegar
  • ¾ cup sugar
  • 1/3 oil
  • 2 tsp vanilla extract
  • ½ cup white flour
  • ½ cup white whole wheat flour
  • 1/3 cup cocoa powder
  • ½ teaspoon cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • A pinch of salt
  • ¼ cup of vegan chocolate chips, finely chopped
  • Raspberry filling (recipe follows)
  • Buttercream icing (recipe follows)

Valentine’s Day is right around the corner. Time for candy, chocolates, and flowers galore. They say the way to a man’s heart is through his stomach. If that’s the case then these cupcakes are sure to make them swoon. So be careful ☺.

The chocolate cupcakes are super moist, with a hint of cinnamon. The chocolate chips melt into the batter and make the cupcakes rich. Pulse them in a food processor a few times until they are chopped very fine. The raspberry filling is sweet but not too sweet and looks pretty against the dark cake. I added red food dye to the icing to make it bright pink. Feel free to leave it out if you’re not a pink person.

These cupcakes are far from healthy. Really far. But Valentines Day only comes once a year. Make em, share em, love em.

 

Vegan Chocolate Raspberry Cupcakes
Makes 12 cupcakes

Preheat oven to 350°F. Line 12 muffin tins.

Mix almond milk and vinegar until it curdles. Add sugar, oil, and vanilla. Mix until it gets foamy. Sift in dry ingredients (except chocolate chips), stopping 2-3 times to mix lightly. Add chocolate chips and mix until smooth and combined.

Spoon batter into prepared cups and divide evenly (about ¾ full). Bake for 18-22 minutes. Let cool completely before decorating.

Make filling and icing while cupcakes are cooking/cooling. Refrigerate icing. Fill a pastry bag with a piping tip with raspberry filling.

Once the cupcakes are cool, insert your pinky finger into the center of each cupcake, making a little well for the filling. Pipe filling into the well you just made. Use about a teaspoon of filling per cupcake. Spread or pipe icing on each cupcake. Decorate with raspberries and sprinkles.

Raspberry Filling

  • ¼ cup Earth Balance, softened
  • 3 tbls Vegan shortening
  • ¼ cup seedless raspberry jam
  • ¼ tsp vanilla extract
  • ¼ tsp raspberry extract
  • ¾ cup powdered sugar

In a large bowl beat together first 5 ingredients. Add sugar slowly. Mix on high until completely combined. This makes more filling then you need, save the extra to top off a dessert later in the week. Brownies maybe?

Buttercream Icing

  • 5 tbls Earth Balance, softened
  • 3 tbls vegan shortening
  • A splash of almond milk
  • 1 tsp vanilla extract
  • 3 cups powdered sugar.
  • 3 (or more) drops red food dye

In a large bowl beat together first 4 ingredients. Add sugar slowly. Mix on high until completely combined.

 

Get ready to be wowed, these cupcakes wont disappoint.

Look at this pic I took of Lou-Dog while we were playing in the snow.  Pretty funny.

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