- 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.
- 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?
- 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.