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vegan chocolate cupcakes with raspberry buttercream frosting

Everyone needs a simple chocolate cake recipe in their life! And how cute are these vegan chocolate cupcakes with raspberry buttercream for your next birthday celebration?!

These cupcakes are perfectly moist and chocolatey and the frosting is naturally coloured and flavoured raspberries!

Watch the how to video below or keep scrolling for the recipe.

 

vegan chocolate cupcakes
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Print Recipe

vegan chocolate cupcakes with raspberry buttercream frosting

these cupcakes are perfectly moist and chocolatey and they taste really great with a naturally coloured and flavoured raspberry buttercream frosting! 

Course Dessert
Cuisine American
Keyword buttercream frosting, chocolate, cupcake, raspberry
Prep Time 16 minutes
Cook Time 18 minutes
Total Time 34 minutes
Servings 12 cupcakes
Author Lauren Toyota

Ingredients

chocolate cupcake

  • 1 C soy milk
  • 1 tsp apple cider vinegar
  • 3/4 C raw cane sugar
  • 1/3 cup coconut oil
  • 1 1/2 tsp vanilla extract
  • 1 C unbleached all-purpose flour
  • 1/3 C unsweetened dutch process cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

raspberry buttercream

  • 1 C frozen raspberries, thawed
  • 1/4 C coconut oil, solid at room temperature (you can also use vegan butter softened to room temperature)
  • 2 to 3 C powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Pre-heat oven to 350°F.

  2. You can add all the cupcake batter ingredients listed above to a high powered blender like a vitamix and mix until smooth. Alternatively mix the flour, cocoa powder, baking soda, baking powder, sea salt in one bowl. 

  3. In another bowl mix the soy milk, vinegar, sugar, vanilla extract, and coconut oil (if doing this method ensure you melt the oil to liquid) together in another bowl until smooth.

  4. Fold the wet ingredients into the dry ingredients until just combined. Don't over mix. Small lumps in the batter are ok.

  5. Pour into a muffin pan with liners, each about 3/4 full. Bake for 15 to 18 minutes or until a toothpick comes out clean from the centre of a cupcake.

  6. Baking time may vary depending on your oven (ours were baked in a convection oven so they were closer to 15 minutes). A toothpick should come out clean from the centre of the cupcakes.
  7. Allow the cupcakes to cool on a wire rack completely before icing.

  8. I let my raspberries thaw in the fridge overnight. You need to push the raspberries through a sieve to get rid of the seeds and just use the juice, which is about 3 to 3 1/2 tbsp.
  9. In a large mixing bowl beat together 1 1/2 cups of powdered sugar with half the portion of coconut oil until combined. Then while continuing to mix add half of the raspberry juice and the vanilla extract and another 1 1/2 cups of powdered sugar and the remaining coconut oil.

  10. You want a smooth yet stiff buttercream icing that will be easy to pipe. Add more raspberry juice and/or powdered sugar until the right consistency is achieved.
  11. You can pipe the icing with a piping bag or a zipper bag with a small corner snipped off. Or gently spread icing on top with a knife. Top with vegan friendly sprinkles, shredded coconut, dried fruit or other toppings of your choice!
  12. Store left over cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.

11 comments

  • Brittany 3 years ago

    This could very well be an ignorant question – but if I wanted these to be gluten free, what would I need to do?

    • Lauren Toyota 3 years ago

      just use the 1 to 1 gluten free flour sub. Bob’s red mill makes an all purpose substitute flour

  • Jacqueline 3 years ago

    Is there a way to substitute the apple cider vinegar?

  • CA 2 years ago

    Any suggestions for a substitute for coconut oil? My daughter is allergic.

    • Lauren Toyota 2 years ago

      use vegetable oil

  • Sarah 2 years ago

    Do you think you could freeze the cupcakes and then defrost before icing?

    • Lauren Toyota 2 years ago

      hmmm I don’t think so!? I worry about the consistency getting messed up from thawing. Better fresher! BUT again, I haven’t tried it so if you were willing to, let me know what happens!

      • Sarah 2 years ago

        Thanks, will do!

  • Tanya Koudelka 2 years ago

    Made these last night and they were loved by all!! Will be making these again for sure. Thanks for the amazing recipes 🙂

  • BryanS 2 years ago

    This recipe is fantastic! I love all your recipes and it is so great having someone experienced like you to figure out all the equivalencies. Have you ever done or considered doing a soaked sponge cake desert like a tiramisu?

    There is this dessert I had at Walt Disney World that has sooo much cream and other non-vegan ingredients that I am a little intimidated to even try to figure it out. I am overseas right now working for the Army and have "jonesing" for a "Zebra Dome". The recipe can be found at http://www.disneyfoodblog.com/2009/06/23/recipe-bomas-zebra-domes/

    Do you think you can make this and see how it comes out? Or maybe just take a look at the recipe and suggest how I could make this vegan?
    I mean, specifically, I don’t know what will work for gelatin, and ganache. Pretty sure I can do a decent sponge cake (though if you have a favorite recipe that would be great too). Also the substitutes for egg…applesauce, flax seed, prunes, or EnerG egg replacer…can those be used when the recipe calls for just egg white?

    Thanks in advance for any help you can provide!

    • Lauren Toyota 2 years ago

      so glad you liked it! Well I actually have a tiramisu trifle in the cookbook that will be coming out Feb 2018! So unfortunately or fortunately you’ll have to wait for our recipe 😉

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