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vegan chocolate cupcakes

vegan chocolate cupcakes with raspberry buttercream frosting

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. 

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. Preheat 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 okay.

  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 tablespoons.

  9. 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.

  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.