Julie Hasson

Raspberry Chocolate Cupcakes

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Julie Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

vegan diner   vegan pizza  Vegan Casseroles

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Raspberry Chocolate Cupcakes

  • Author: Julie Hasson
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Description

Here’s an easy recipe for vegan chocolate cupcakes, which are awesome with raspberries. For a pure chocolate version, simply omit the raspberries. The cupcake recipe is adapted from my cookbook 125 Best Cupcake Recipes. The frosting is a new one that I developed exclusively for EDTV. Julie Hasson with guest chef Lupe walk us through this recipe for Raspberry chocolate cupcakes.

Ingredients

Scale
  • Cake
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened Dutch Process cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup canola oil
  • 2/3 cup vanilla soymilk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup fresh or frozen raspberries (not thawed if frozen), optional
  • 1/3 cup semisweet chocolate chips
  • 2 tbsp balsamic vinegar
  • Frosting
  • 1 1/2 cups powdered sugar
  • 1/2 cup unsweetened Dutch Process cocoa powder, sifted
  • 4 tbsp Earth Balance or vegan margarine, softened
  • 3 to 4 tbsp vanilla soymilk, or as needed to make a fluffy frosting
  • 1 teaspoon vanilla extract, optional

Instructions

  1. Cupcakes: In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
  2. In a large bowl, using an electric mixer or whisk, beat together the sugar and oil until combined. Add the soymilk and vanilla, beating just until smooth. Add the flour mixture, beating just until blended. Don’t over-mix. Fold in the raspberries and chocolate chips, if using. Stir in the balsamic vinegar.
  3. Scoop the batter into 12 paper-lined muffin cups. Bake in preheated oven for 25 minutes, or until the tops of the cupcakes spring back when lightly touched. Let cool in pan on rack for 5 minutes. Carefully remove from pan and let cool completely on rack.
  4. Frosting: While cupcakes are cooling, prepare frosting. In a bowl, beat together powdered sugar, cocoa powder, Earth Balance and 3 tablespoons of soymilk with a hand or stand mixer until smooth. Add vanilla, if using, and beat until fluffy, adding the remaining tablespoon of soymilk if necessary, to get a smooth and spreadable frosting. Beat frosting until light and fluffy.
  5. Top cooled cupcakes with frosting and serve.

Notes

Copyright © 2009 Julie Hasson