Rich and decadent vegan chocolate cupcakes with a raspberry jam filling that takes comfort food to the next level. They’re easy to make, and definitely a crowd pleaser.
WHAT MAKES THESE CUPCAKES HEALTHIER?
These chocolate cupcakes are
These are made with whole wheat flour, sweetened with coconut sugar, and uses apple sauce to replace eggs.
To even make it more special, I thought of adding some tanginess with a raspberry jam filling. I went for ready-made jam this time but you can make your own jam by simply heating up raspberries with a little lemon juice and some sweetener. If you go for store-bought jam, just make sure to pick one that’s all-natural and made with no added sugars.
The frosting is also the best part of these cupcakes which is made from vegan butter, dark chocolate chips and cacao powder. My piping skills are far from perfect but I think I nailed the taste of these cupcakes! Or so my little boy thinks so since he devoured more than one cupcake in just minutes.
If you want to give yourself and your family a treat this week, please make these cupcakes and thank me later.
MORE VEGAN TREATS
If you’re in the hunt for more easy-to-make and delicious vegan desserts, be sure to check these other recipes:
I hope you enjoy these cupcakes as much as me and my boys did! And if you make them, be sure to leave a comment below and let me know how it goes.
- 2 cups unsweetened almond milk or other non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 1/4 cups apple sauce
- 2/3 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 cups whole wheat flour
- 1 1/4 cups coconut sugar or sub with other sugar of choice
- 1 cup unsweetened cocoa or cacao powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan butter, softened
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons dairy-free dark chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or other non-dairy milk
- 1/3 cup raspberry jam
- Pre-heat your oven to 350 deg F. Grease a 12-cup regular-sized muffin tray with baking spray.
- In a bowl, mix the milk and vinegar and let it sit for around 5 minutes to activate. This serves as your ‘buttermilk’ for a more moist cupcake. Then in a bowl, add the apple sauce, vanilla extract, coconut oil, and beat or whisk until well combined. Add the milk-vinegar mixture and whisk again.
- In another bowl, sift the flour, coconut sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt. Then add the dry ingredients into the wet mixture while beating or whisking until it's well-combined and there’s no more lumps. Try not to over-mix so you don't get dense cupcakes.
- Pour the batter into each muffin cup, about 2/3 full. And bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Once cooked, let it cool on a wire rack.
- To make the vegan frosting, beat the softened butter, powdered sugar, cocoa powder, melted chocolate, vanilla extract and at tablespoon of milk until well-combined and fluffy. If it’s too runny or wet, add more powdered sugar or cocoa powder. And if too stiff, add more milk.
- Once cupcakes have cooled down, make a hole at the center (I used a piping tip), and fill it with about a teaspoon of the raspberry jam. Then pipe some vegan frosting on top. Chill in the fridge to set or enjoy immediately. Store in an airtight container and it will keep fresh in the fridge for up to 4 days.