These cupcakes are perfectly moist and chocolatey! They're topped with a generous swirl of buttercream frosting that packs a ton of natural raspberry flavor.
Preheat oven to 350°F.
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.
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.
Fold the wet ingredients into the dry ingredients until just combined. Don't over mix. Small lumps in the batter are okay.
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.
Allow the cupcakes to cool on a wire rack completely before icing.
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 tablespoons.
In a large mixing bowl, beat together 1 1/2 cups of powdered sugar with half the portion of coconut oil until combined. 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.
Store left over cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.