• Skip to main content
  • Skip to primary sidebar
Vegan Dessert Ideas
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
  • ×

    Home » Cakes

    Vegan Chocolate Raspberry Cupcakes

    Published: Feb 14, 2023 · Updated: Feb 14, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    50 minutes

    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.

    Cupcakes on a cooling rack.
    Jump to:
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Storage
    • More ideas
    • Recipe


    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:

    Ingredients for cupcakes: water, all-purpose flour. granulated sugar, cocoa powder, vegetable oil, baking powder, baking soda, salt, vanilla extract, apple cider vinegar, raspberries, coconut milk and dark chocolate.

    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.

    Flour, sugar, salt, baking powder, baking soda, and cocoa powder in a mixing bowl.

    Step 1 - In a large mixing bowl, combine the flour, sugar, salt, baking powder, baking soda, and cocoa powder.

    Vegetable oil, water, vanilla extract, and vinegar in a measuring jug.

    Step 2 - In a measuring cup or small bowl, combine the vegetable oil, water, vanilla extract, and vinegar.

    Adding the wet ingredients to dry ingredient to make the batter.

    Step 3 - Add the wet ingredients to the dry ingredients and gently stir into a smooth batter.

    A mini cupcake tray filled with chocolate batter and raspberries.

    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.

    Baked mini chocolate cupcakes with a raspberry in the middle.

    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,

    Finely chopped chocolate in a bowl with cococnut milk.

    Step 6 - While the cupcakes cool, make the ganache by combining hot coconut milk with chopped chocolate.

    Fluffy vegan chocolate ganache with mixer trails in.

    Step 7 - Let the ganache cool, and then beat with an electric which until it becomes lighter in color, fluffier, and holds its shape.

    Mini chocolate cupcakes topped with whipped ganache on a cooling rack.

    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.

    A vegan chocolate cupcake topped with ganache, shaved chocolate and raspberries.

    Storage

    Store in an airtight container in the fridge for up to 3 days.

    Serve at room temperature for best flavor.

    A cupcake cut in half revealing a juicy raspberry inside.

    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

    A vegan chocolate cupcake topped with ganache, shaved chocolate and raspberries.

    Vegan Chocolate Raspberry Cupcakes

    Vegan Dessert Ideas
    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.
    Print Pin Save Saved!
    Prep Time 20 mins
    Cook Time 20 mins
    Assembly Time 10 mins
    Total Time 50 mins
    Servings 12 cupcakes or 36 mini cupcakes
    Category Cakes
    Cuisine American

    Equipment

    • Measuring cups and spoons or
    • Kitchen Scale
    • Mixing Bowls
    • Muffin Pan or
    • Mini Muffin Pan
    • Paper Liners
    • Silicone spatula
    • Electric Mixer
    • Piping Bag and Tips

    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 all-purpose flour, 1 cup organic granulated sugar, 6 tablespoons 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 vegetable oil, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, 1 cup 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 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 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 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

    Measuring tips
    For best accuracy measure with a kitchen scale.
    If using cups to measure flour, use the spoon and level method. Scooping directly from the package can lead to overmeasuring flour and dry, crumbly results.
    Mini cupcakes
    For mini cupcakes, as pictured in the post, prepare 36 mini muffin wells with paper liners, or grease very well. Place just 1 raspberry in the center of each cupcake and reduce baking time to 10-12 minutes.

    Nutritional Estimate Per Serving

    Calories 332kcal | Carbohydrates 41g | Protein 4g | Fat 18g | Saturated Fat 9g | Polyunsaturated Fat 4g | Monounsaturated Fat 4g | Trans Fat 0.05g | Cholesterol 1mg | Sodium 188mg | Potassium 243mg | Fiber 4g | Sugar 22g | Vitamin A 12IU | Vitamin C 3mg | Calcium 46mg | Iron 4mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

    More Cakes

    • Vegan Pumpkin Bread
    • Vegan Lemon Loaf
    • Vegan Vanilla Mug Cake
    • Lemon Mug Cake
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vicky, a chick, winks, waves and sends a heart.

    Hi, I'm Vicky!

    I'm the Vegan Dessert Ideas mascot and I'm here to help and inspire you to make delicious plant-based desserts.

    More about me →

    Inspiring ideas

    • 25 Vegan Easter Desserts & Treats Everyone Will Love!
    • Best Vegan Chocolate Dessert Recipes: 40+ Delicious Ideas!
    • 35+ No-Bake Vegan Desserts (Easy & Quick Recipes!)
    • 40+ Best Vegan Gluten-Free Desserts for Everyone to Enjoy!

    Popular recipes

    • Vegan Chocolate Covered Strawberries
    • Vegan Chocolate Mousse with Silken Tofu
    • Vegan Apple Cinnamon Muffins
    • Vegan Puff Pastry Apple Tart

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure

    Newsletter

    • Sign up for new dessert inspiration straight to your inbox!

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2022 Vegan Dessert Ideas