I’m not usually a huge buttercream fan, but this one – maybe because of the splash of fresh raspberry – has me thinking twice. Time to get messy in the kitchen!
Recipe: Chocolate Chocolate Chip Cupcakes with Whipped Raspberry Buttercream (makes 10-12)
What You Need (for the cupcakes):
- 1 cup coconut milk (I used vanilla; unsweetened would also be perfect)
- 1 tsp apple cider vinegar
- 3/4 cup turbinado sugar
- 1/3 cup canola/veg/melted coconut oil
- 2 tsp vanilla bean paste/extract
- 1 cup all-purpose flour
- 1/3 + 2 tbsp cup cocoa powder
- 1 tsp instant coffee granules (or finely ground coffee)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2/3 cup mini chocolate chips
What You Do (for the cupcakes)
- Preheat oven to 350.
- Line a muffin tin with 12 liners, or lightly grease
- Whisk together the coconut milk and vinegar in a large bowl. Let sit for a few minutes.
- Sift or carefully whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Add the coffee to the milk/vinegar mixture, and whisk to combine. Add vanilla, oil and sugar and stir well to combine.
- Add the dry ingredients to the wet (aim for 3 increments) and mix to combine thoroughly. Don’t overmix.
- Gently stir in the chocolate chips.
- Scoop the batter into the tray/liners (using a cookie dough scoop makes this very easy!), filling each about 3/4 of the way. Bake about 20 minutes, until a toothpick inserted into the center of one comes out clean. Let cool in the tray for at least 15 minutes, and then remove and transfer to a cooling rack.
What You Need (for the frosting)
- 1/4 cup nonhydrogenated margarine (I use Earth Balance sticks)
- 1/4 cup nonhydrogenated shortening (I use Earth Balance sticks)
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tbsp raspberry juice/puree (see instructions below!)
What You Do (for the frosting)
- To make the raspberry juice, blend fresh or thawed frozen raspberries in a blender or food processor and remove the seeds by pressing through a sieve, or just put the berries in the sieve over a bowl and press with a fork to extract the juice (I did the latter!).
- Beat the “butters” together until completely combined.
- Add the sugar and beat until fluffy.
- Add the vanilla and raspberry, and beat on med/high for 5 minutes.
- To get an even lighter/fluffier texture, switch at this point to a whisk attachment on a mixer and whip for 2-3 minutes.
- Once the cupcakes are cooled, spread or pipe the frosting on. If you have some extra raspberries, stick one on top of each cupcake!
EXTRA: What You Need (for chocolate drizzle)
- 1 tbsp coconut oil
- 2 tbsp powdered sugar
- 2 tbsp coconut milk
- 2 tbsp cocoa powder
- 1.5 oz dark chocolate
- 1/2 tsp vanilla
- pinch salt
What You Do (for chocolate drizzle)
- If your coconut oil is solid, warm in a small pan over low/med heat. If it’s already liquid, gently warm in a small pan.
- Add the dark chocolate to the oil in the pan (still over heat), stirring until it melts in completely.
- Remove the pan from the stovetop, and whisk in all of the other ingredients until completely combined and smooth.
- Let cool and thicken, and drizzle over cupcakes with a spoon or fine piping tip.