Vegan Chocolate Cupcakes Topped With Raspberry Dairy-Free Buttercream Icing

chocolate cupcakes with pink raspberry buttercream

If you want something that contains chocolate, raspberry, and buttercream but you want it vegan, then you NEED to make these. The sweet, oh-so-ooey-gooey center of the cupcakes will have any dessert fan drooling. From work morning teas to kid-friendly playdate food, there’s no place these cupcakes won’t bring a smile to people’s dial. The perfect indulgence – these Vegan Chocolate Cupcakes are the quintessential afternoon treat alongside a cup of tea,  coffee, or whatever you fancy!

Vegan Chocolate Cupcakes With Dairy-Free Raspberry Buttercream

Serves: 12


For the Cupcakes:
1 cup plain unsweetened almond milk (or other dairy-free milk of choice)
1 teaspoon apple cider vinegar
1/2 cup granulated sugar*
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of salt

For the Raspberry Buttercream Icing:
1/2 cup frozen raspberries, thawed
1/4 cup coconut oil (solid at room temperature)
2 cup powdered sugar
1 tsp vanilla extract


For the Cupcakes:
1. Preheat the oven to 180°C (or 350ºF).
2. Line a muffin tin with cupcake liners and set aside.
3. Whisk together the soy milk and apple cider vinegar in a large bowl and then set aside for a couple minutes until it curdles.
4. Add the sugar, oil, vanilla extract, and beat until foamy.
5. In a medium-sized separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
6. Add the dry into the wet ingredients and mix until smooth.
7. Using an ice cream scoop, pour batter into cupcake liners 3/4 of the way full.
8. Bake for 18 to 20 minutes, until a toothpick inserted into the center, comes out clean. Transfer to a cooling rack and let cool completely.

For the Raspberry Buttercream Icing:
1. Place raspberries in a bowl and microwave until the raspberries are melted. Put the raspberries in a sieve over a bowl. You need to push the raspberries through a sieve to get rid of the seeds and just use the juice, which is about 1 tbsp.
2. With an electric mixer, beat half of the juice with coconut oil, vanilla extract and 1 1/2 cups of powdered sugar. Add more powdered sugar until the right consistency is achieved.


*If you want to have a sweeter cupcake add 1/4 more sugar for a total of 3/4 cup.

This recipe was republished with permission from The Plantiful Life here.