If you love the combination of chocolate and raspberry - these easy vegan cupcakes are for you! They have a rich chocolate ganache topping and a juicy raspberry center.
Chocolate and raspberry are such a luxurious flavor combination! They go together perfectly in these irresistible vegan chocolate cupcakes.
They are topped with a rich and mousse-like chocolate ganache for the ultimate treat.
This recipe can make either mini cupcakes (as pictured) which are perfect for sharing at parties or a batch of 12 standard sized cupcakes for a generous and delicious dessert!
These yummy cupcakes are:
- Vegan
- Dairy-free
- Eggless
- Fluffy
- Moist
- Simple
- Indulgent
- Romantic
- And Super Chocolaty!
Ingredient tips
Here's everything you need to make these vegan chocolate raspberry cupcakes:
Sugar: Choose organic or vegan-certified sugar to keep these vegan-friendly!
Oil: I used vegetable oil, but any neutral-tasting oil, such as canola or sunflower oil, will work well.
Chocolate: I recommend using bars of quality vegan dark chocolate that you like the taste of. I used Lindt chocolate with 70% cocoa content.
Coconut milk: Choose full-fat coconut milk that comes in a can for the best results.
Step by step pictures
Here's how to make these delicious vegan chocolate cupcakes. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - In a large mixing bowl, combine the flour, sugar, salt, baking powder, baking soda, and cocoa powder.
Step 2 - In a measuring cup or small bowl, combine the vegetable oil, water, vanilla extract, and vinegar.
Step 3 - Add the wet ingredients to the dry ingredients and gently stir into a smooth batter.
Step 4 - Fill the batter into a lined muffin pan, and place raspberries in the center. Use 3 evenly spaced raspberries in a standard cupcake, or 1 raspberry if making mini cupcakes.
Step 5 - Bake until the cupcakes are firm on the edges and spring back towards the center when touched or a toothpick comes out clean,
Step 6 - While the cupcakes cool, make the ganache by combining hot coconut milk with chopped chocolate.
Step 7 - Let the ganache cool, and then beat with an electric which until it becomes lighter in color, fluffier, and holds its shape.
Step 8 - Fill the ganache into a piping bag and pipe it onto the top of the cooled cupcakes.
Top tip! I highly recommend you line your muffin tin with paper liners to make them easy to get out of the pan!
Substitutions and variations
Boost the raspberry flavor, by adding freeze-dried raspberries on top of the ganache and a fresh raspberry on top.
You can also add a spoonful of raspberry jam on top of the cupcake before piping on the ganache.
Gluten-free: I haven't tested a gluten-free version. If you want to try, replace the all-purpose flour with a 1:1 Gluten-Free Baking Blend with xantham gum.
Instead of coconut milk, you can use a store-bought vegan heavy cream to make the ganache.
You can also use frozen raspberries in the filling, just add a minute or two extra to the baking time so that the batter cooks fully.
Frosting: I love the not so sweet taste of the vegan chocolate ganache.
But you can customize these cupcakes with any frosting of your choice - chocolate buttercream or raspberry frosting are also gorgeous. Get inspired with these Vegan Frosting Recipe Ideas!
You can also skip the ganache too and just enjoy them plain or topped with fresh raspberries dusted in powdered sugar.
Storage
Store in an airtight container in the fridge for up to 3 days.
Serve at room temperature for best flavor.
More ideas
You can find this recipe in our collection of The Best Vegan Valentine's Day Desserts. Check it out for more romantic recipes!
Vegan Chocolate Fudge (just 2 ingredients!)
Vegan Chocolate Truffles (easy and delicious!)
Vegan Chocolate Mousse (healthy and protein-rich recipe)
Recipe
Vegan Chocolate Raspberry Cupcakes
Equipment
- Muffin Pan or
Ingredients
For the cupcakes
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) organic granulated sugar
- 6 tablespoons (45 g) cocoa powder unsweetened
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup (80 ml) vegetable oil
- 1 cup (240 ml) water
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ¼ cup (135 g) fresh raspberries washed and dried
For the ganache
- 8 ounces (225 g) vegan dark chocolate
- ¾ cup (180 ml) full fat coconut milk
Instructions
- Preheat oven to 350°F or 180°C. Line a standard muffin pan with 12 paper liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. Use a whisk to evenly mix the ingredients.1 ½ cups (180 g) all-purpose flour, 1 cup (200 g) organic granulated sugar, 6 tablespoons (45 g) cocoa powder, ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a measuring cup or small bowl, combine the vegetable oil, water, vinegar and vanilla extract.⅓ cup (80 ml) vegetable oil, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, 1 cup (240 ml) water
- Add the wet ingredients to the dry ingredients. Using a spatula, gently stir until you have a smooth batter.
- Fill the batter into the lined muffin pan.
- Place three raspberries into each cupcake. Space them evenly, point side down, just into the batter.1 ¼ cup (135 g) fresh raspberries
- Bake for 20-22 minutes until the cupcakes are firm on the edges and spring back towards the center when touched. You can also test if the batter is fully cooked with a toothpick, taking care to avoid a raspberry.
- Cool the cupcakes for 10 minutes in the pan, then transfer to a cooling rack and allow to cool completely before decorating.
- In the meantime, make the ganache.
- Chop the chocolate very finely.8 ounces (225 g) vegan dark chocolate
- Add the coconut milk to a microwave-safe bowl and heat in 30 second intervals until just hot. Alternatively, heat in a medium saucepan until it is hot but not simmering.¾ cup (180 ml) full fat coconut milk
- Add the chocolate to the hot coconut milk. Whisk gently until all the chocolate has melted.
- Cool the ganache until it is firm, but not solid. You can leave it on the counter to cool to room temperature, or chill in the fridge and check on it every 10 minutes.
- Whip the ganache using a hand mixer, starting at low speed until the ganache starts to hold ridges for at least 15 seconds. Scrape down the sides to make sure everything is whipped evenly.
- Increase the mixer to medium-high speed and continue to beat the ganache until it is light, fluffy, paler in colour and the mixer trails hold their shape.
- Transfer the ganache into a piping bag fitted with a piping tip of your choice, such as a 1M or 2A, and pipe the ganache on top of the cupcakes.
- For extra decoration, add a sprinkle of freeze-dried raspberries, grated chocolate or fresh raspberries on top.
Notes
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
Leave a Reply