Delicious and decadent, these vegan chocolate cupcakes are topped with a luscious raspberry frosting. Top with fresh raspberries for an extra-special touch.
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Chocolate and raspberry is a match made in heaven.
Whether it's (vegan) white chocolate and raspberry cookies or a chocolate cake topped with raspberry icing, I can't think of a better combination.
These chocolate raspberry cupcakes are no exception to this.
Delicious chocolate cakes are topped with a naturally-sweetened frosting made with fresh raspberries. This makes a softer icing that's lighter in colour but it tastes absolutely delicious.
Making vegan cupcakes
It's easier than you might think to make vegan cupcakes.
Despite popular belief there really is no need for complicated egg replacers.
I've made the recipe below time and time again and it always turns out perfectly.
NB: If you tuck into a cake before it's cooled properly you might find it a bit crumbly but once cooled they hold together beautifully.
Piping icing onto cupcakes
I have decorated the cupcakes in the photos with a piping bag fitted with a closed star nozzle*.
If you're new to piping and looking for help with which piping nozzle to use I've found this video by Bigger Bolder Baking to be helpful.
However, you can also spread the frosting onto these chocolate raspberry cupcakes with a spoon if you prefer.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following instructions to make these cupcakes.
For the vegan chocolate cupcakes:
- 300ml dairy free milk
I have tested these cupcakes with both almond milk and oat milk and both turned out well. - 1 tablespoon lemon juice
You could substitute white wine vinegar or apple cider vinegar. - 150g dairy free spread
For best results use vegan block butter. Here in the UK I like to use Naturli. Flora is also good. - 60g maple syrup
Agave syrup also works well. - 1 teaspoon instant coffee granules
You need instant coffee granules for this recipe - not ground coffee or espresso powder. - 275g self raising flour
This is regular white flour that has the raising agent added. If you don't have any you can use plain flour and add 2 teaspoons of baking powder. - 1 teaspoon bicarbonate of soda
This reacts with the lemon juice and helps your cakes to rise. - 175g caster sugar
A fine white sugar, I like to use fairtrade golden caster sugar where possible. - 4 tablespoons cocoa powder
Check the ingredients to be sure that your cocoa powder is vegan. Unsweetened cocoa powder is best.
For the frosting:
- 150g dairy free spread
For best results use vegan block butter rather than the kind of spread that comes in a tub. - 400g icing sugar
Also known as confectioners sugar. Be sure to sift your icing sugar to remove any lumps. - 1 tablespoon vegan milk
To help blend the icing sugar and spread together to form a frosting. - Raspberries
Use six raspberries to make your pink frosting and more to decorate each individual cake.
Storing
Once iced these cupcakes can be stored for up to three days in an airtight container.
If you have leftover icing this can be kept in the fridge for 3-5 days in an airtight container until you're ready to use it.
If it's gone a little hard you can loosen it with a teaspoon of dairy free milk at a time.
Freezing
These cupcakes can be frozen un-iced for up to three months.
When ready to eat them remove from the fridge and defrost completely at room temperature before decorating.
If you like this you might like these two ingredient chocolate raspberry hearts or these white chocolate hearts.
Pin vegan chocolate cupcakes with raspberry frosting for later
How to make vegan chocolate cupcakes with raspberry frosting
If you have made this recipe and loved it please consider leaving a comment and rating below.
It's important that you let the cakes cool completely before applying the frosting.
Vegan chocolate cupcakes with raspberry frosting
Ingredients
- 300 ml almond milk or other plant milk
- 1 tablespoon lemon juice or white wine vinegar
- 150 g dairy free spread for best results use vegan block butter
- 60 g maple syrup
- 1 teaspoon instant coffee granules
- 275 g self raising flour
- 1 teaspoon bicarbonate of soda
- 175 g caster sugar
- 4 tablespoon cocoa powder
For the frosting
- 150 g dairy free spread for best results use vegan block butter
- 400 g icing sugar sifted
- 1 tablespoon almond milk if needed
- 6 raspberries crushed plus more for decoration
Instructions
To make the cakes
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a muffin tin with 15 cupcake cases.
- Put the milk in a jug or bowl and add the lemon juice or white wine vinegar. Set aside.
- Put the dairy free spread, maple syrup and coffee granules into a small saucepan and melt over a low heat. Stir occasionally.
- Sift the flour, bicarbonate of soda, caster sugar and cocoa powder together and mix well.
- Pour in the milk and the melted spread and stir well.
- Spoon into the cake cases until they’re ¾ full.
- Bake in the pre-heated oven for 25 minutes or until they’re firm to the touch
- Allow to cool in the tin for five minutes then cool completely on a wire rack.
For the frosting
- Beat the dairy free spread until soft and creamy. An electric mixer will do the best job if you have one.
- Add half the icing sugar and the crushed raspberries and beat well.
- Gradually add the rest of the icing sugar. If it seems too firm add the almond milk gradually until you have the right consistency.
- Once the cakes are cool either spread or pipe the frosting onto the cakes.
- Decorate with fresh raspberries.
- Store in an airtight container.
Notes
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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trackyd
made these today with soya milk and butter and left out the coffee. Very yummy and easy to make. frosting went down really well, i used frozen raspberries.
Cook Veggielicious
Thanks so much for taking the time to comment Tracy - so glad you enjoyed them