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chocolate raspberry cupcakes recipe by Cook Veggielicious

Vegan chocolate cupcakes with raspberry frosting

Delicious and decadent, these vegan chocolate cupcakes are topped with a luscious raspberry frosting. Top with fresh raspberries for an extra-special touch.
Course Cake
Cuisine American, British
Keyword vegan chocolate cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Total Time 45 minutes
Servings 15
Author Cook Veggielicious

Ingredients

  • 300  ml  almond milk or other plant milk
  • tbsp  lemon juice or white wine vinegar
  • 150  dairy free spread
  • 60 maple syrup
  • tsp  instant coffee granules
  • 275  self raising flour
  • tsp  bicarbonate of soda
  • 175  caster sugar
  • tbsp  cocoa powder

For the frosting

  • 150 g dairy free spread
  • 400 g icing sugar sifted
  • 1 tbsp almond milk if needed
  • 6 raspberries crushed plus more for decoration

Instructions

To make the cakes

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Line a muffin tin with 15 cupcake cases.
  3. Put the milk in a jug or bowl and add the lemon juice or white wine vinegar. Set aside.
  4. Put the dairy free spread, maple syrup and coffee granules into a small saucepan and melt over a low heat. Stir occasionally.
  5. Sift the flour, bicarbonate of soda, caster sugar and cocoa powder together and mix well.
  6. Pour in the milk and the melted spread and stir well.
  7. Spoon into the cake cases until they’re 3/4 full.
  8. Bake in the pre-heated oven for 25 minutes or until they’re firm to the touch
  9. Allow to cool in the tin for five minutes then cool completely on a wire rack.

For the frosting

  1. Beat the dairy free spread until soft and creamy. An electric mixer will do the best job if you have one.
  2. Add half the icing sugar and the crushed raspberries and beat well.
  3. Gradually add the rest of the icing sugar. If it seems too firm add the almond milk gradually until you have the right consistency.
  4. Once the cakes are cool either spread or pipe the frosting onto the cakes.
  5. Decorate with fresh raspberries.
  6. Store in an airtight container.