Cupcakes have a lot going for them. They’re a perfect, individual serving size of rich cake and fluffy frosting. How do you take this simple treat and give it a touch of gourmet elegance? A double dose of chocolate topped with a sweet swirl of raspberry frosting is good way to start. The rich creaminess of chocolate chips and cocoa powder pairs brilliantly with the sweet juiciness of raspberries, making this treat perfect for any occasion.
Raspberry-Frosted Double Chocolate Cupcakes
Ingredients
Cupcakes
1 cup whole wheat pastry flour
¾ cup sugar
1/3 cup unsweetened cocoa powder
¼ cup chocolate chips
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
1 cup soy milk
1/3 cup safflower oil
1 tsp. apple cider vinegar
1 tsp. vanilla extract
Frosting
3-½ cups powdered sugar
4 oz. non-hydrogenated shortening
4 oz. non-hydrogenated margarine
¼ cup raspberry juice
2 Tbsp. soy milk
Directions
- Preheat oven to 350 degrees F. Line a cupcake tin with 12 liners.
- In a large bowl, combine milk and apple cider vinegar. Let sit for a few minutes to curdle. Add sugar, oil and vanilla to the bowl. Beat until frothy.
- In a separate bowl, mix together pastry flour, cocoa powder, baking soda, baking powder and sea salt until well combined. Add this mixture to the wet ingredients and stir to combine. Fold in chocolate chips.
- Scoop batter into cupcake tins and bake for 13 to 15 minutes.
- Using a stand mixer equipped with a paddle attachment, beat shortening and margarine until soft.
- Add powdered sugar and beat for 3 minutes on high. Scrape down the sides once or twice as necessary.
- Add raspberry juice and soy milk and beat for 4 more minutes.
- Once cupcakes have finished baking, remove from oven and let cool fully before topping with raspberry frosting.