How to make Vegan Chocolate Raspberry Cupcakes recipe

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These vegan chocolate raspberry cupcakes are a delicious and unique treat. The moist chocolate cupcakes are filled with a sweet raspberry jam and topped with a creamy vegan chocolate frosting. The combination of the rich chocolate and tart raspberry is sure to please any vegan sweet tooth. These cupcakes are easy to make and sure to be a hit at any gathering. Enjoy!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the melted vegan butter, sugar, and vanilla extract until light and fluffy.
Add the almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before filling.
Using a small spoon, scoop out a small hole in the center of each cupcake and fill with raspberry jam.
In a small bowl, melt the vegan chocolate chips in the microwave in 30-second intervals, stirring in between each interval, until melted and smooth.
Using a spoon or a piping bag, top each cupcake with the melted chocolate.

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