Chocolate-Raspberry Cupcakes

Chocolate-Raspberry Cupcakes

Serves 12
These vegan treats are perfect with a light spreading of fruit-sweetened raspberry jam instead of frosting.
  • 3/4 cup unbleached white flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon powdered egg-replacer (such as Ener-G)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup expeller-pressed canola oil
  • 2/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plain unsweetened soy milk
  • 1 teaspoon cider vinegar
  • 1/4 cup fruit-sweetened raspberry jam, more for spreading (optional)
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Preheat the oven to 375°F. Line 12 muffin-tin cups with paper liners.

In a medium bowl, combine flours, cocoa powder, egg-replacer, baking powder, baking soda and salt.

In the large bowl of an electric mixer, beat oil with maple syrup on medium speed for 1 minute. Add vanilla and beat until well combined. On low speed, alternately beat in flour mixture and soy milk, beginning and ending with flour mixture. Beat in the apple cider vinegar.

Spoon a scoop of batter into each muffin cup. Spoon 1 teaspoon raspberry jam into the center of each cup. Spoon remaining batter evenly over raspberry jam.

Bake 20 to 25 minutes, or until done when tested with a toothpick. Turn cupcakes out onto a wire rack to cool completely.

If desired, lightly spread some fruit sweetened raspberry jam over the tops of the cupcakes prior to serving.
Nutritional Info: 
Per Serving: Serving size: 1 cupcake , 160 calories (50 from fat), 6g total fat, 0.5g saturated fat, 190mg sodium, 26g carbohydrates, 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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