How to make Vegan Banana Nutella Nirvana Cupcakes recipe
February 2, 2023
How to make Vegan Cookies & Cream Fusion Cupcakes recipe
February 2, 2023These vegan Chocolate Raspberry Ripple Cupcakes are a delicious and unique twist on a classic dessert. The cupcakes are made with a rich, dark chocolate cake base and are filled with a sweet raspberry jam. The cupcakes are then topped with a light and fluffy vegan chocolate frosting and a sprinkle of fresh raspberries. The combination of the dark chocolate and tart raspberry flavors make these cupcakes a truly indulgent treat. They are perfect for any special occasion or just to enjoy as a sweet treat. Enjoy these vegan Chocolate Raspberry Ripple Cupcakes and indulge in a delicious and unique dessert.
Instructions:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted vegan butter, sugar, almond milk, and vanilla extract 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.
To fill the cupcakes, use a small spoon to scoop out a small hole in the center of each cupcake. Fill each hole with raspberry jam.
To make the frosting, melt the vegan chocolate chips in the microwave in 30 second intervals, stirring in between each interval until melted and smooth.
In a large bowl, beat together the softened vegan butter, powdered sugar, almond milk, and vanilla extract until light and fluffy.
Add the melted vegan chocolate chips and mix until combined.
Frost the cooled cupcakes with the vegan chocolate frosting and top with fresh raspberries.
Enjoy!
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter, melted
1 cup granulated sugar
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup vegan chocolate chips, melted
1/2 cup vegan butter, softened
2 cups powdered sugar
1/4 cup almond milk
1 teaspoon vanilla extract
Fresh raspberries, for garnish
