these cupcakes are perfectly moist and chocolatey and they taste really great with a naturally coloured and flavoured raspberry buttercream frosting!
Pre-heat 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 ok.
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.
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.
Store left over cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.