Delicious chocolate cupcakes with raspberry frosning 🍫 Perfect for Valentines Day or any other day. And they are of course both Vegan and Glutenfree.
You can never go wrong with chocolate 🍫 Chocolate is THE BEST!! 🍫😍 And these chocolate cupcakes with raspberry frosting will definitely turn up the love 😉❤️ The raspberry frosting really goes wonderful with the chocolate. It’s the perfect cupcake combo! Berries and chocolate are a match made in heaven 🍫🍓
If you give these Chocolate Cupcakes a try, let me know! 🍫 Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Is dark chocolate vegan? This is a question that I’m asked quite often, and thankfully the answer to that is YES! Cacao (which chocolate is made of) itself is vegan. While milk is sometimes added (so do look at the ingredients), there are many brands of dark chocolate that are vegan and vegan chocolate even vegan milk chocolate is becoming much easier to find 🍫
Chocolate Cupcakes with Raspberry Frosting
- 80 grams vegan butter (2.8 oz)
- 50 grams dark chocolate (1.8 oz)
- 85 grams buckwheat flour (3 oz or ⅔ cup)
- 75 grams brown rice flour (2.6 oz)
- 45 grams coconut sugar (⅓ cup)
- 30 grams cane sugar (⅕ cup)
- 1½ tsp baking powder
- 2 tbsp cacao powder
- 1 tbsp ground flax seeds
- 1 dl non-dairy milk (0.4 cup)
- 1 tsp salt
- 3 dl powdered sugar (1⅓ cups)
- 30 grams vegan butter (1 oz)
- 80 grams raspberries (2.8 oz)
Add the vegan butter and dark chocolate to a small pot and melt it on low heat. Stir it a few times while it melts.
In a large bowl mix together buckwheat flour, brown rice flour, baking powder, coconut sugar, cane sugar, ground flax seeds, cacao powder and salt.
Pour in the non-dairy milk and the melted butter/chocolate and mix well.
Let it sit while you preheat the oven to 200C°/390F°
Put 6-8 paper or silicone muffin cups on a baking tray and distribute the dough evenly into the muffin cups. I like to gease the cups with a little vegan butter just to make sure that the muffins/cupcakes are super easy to get out.
Bake the cupcakes/muffins in the oven for approx. 12 minutes.
Let the cupcakes/muffins cool completely.
Add the raspberries to a blender or food processor and blend them into a puré.
Run the pureed raspberries through a sieve. You might need to stir the puree around in the sieve. The raspberry sauce/juice might be quite thick and therefore stick to the bottom of the sieve so remember to run a spoon under the sieve a few times.
Add the powdered sugar and vegan butter to a bowl and whisk/mix it together with a handmixer. Add the raspberry sauce/juice a little at a time while whisking until you get the preferred frosting texture. Store in the fridge until use.
Spread the frosting on top of the chocolate cupcakes. You can also add the frosting to a piping bag a pipe it onto the chocolate cupcakes. If you want a lot of frosting on your cupcakes you might need to make a larger batch of frosting.
In the mood for more chocolate? 🍫 Then you should definitely try these Orange Chocoalte Truffles 🍫
This recipe is available both in English and Danish (click the flag below to switch language)