Vegan Chocolate Raspberry Cupcakes
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.
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
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