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Chocolate Raspberry Cupcakes

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Chocolate Raspberry Balsamic Vinegar Cupcakes

1 cup soy milk

1 ½ Tablespoons chocolate raspberry balsamic vinegar or Raspberry Balsamic Vinegar from Olive Oil Etcetera
1/3 cup olive oil
1 tsp vanilla extract
¾ cup sugar
1 cup all purpose flour
2 Tablespoons almond meal/ground almond
1/3 cup cocoa powder
¾ teaspoons baking soda
½ teaspoons baking powder
¼ salt

Frosting ingredients:
½ cup fresh or frozen raspberries plus extra to garnish cupcakes
1 Tablespoon sugar
1 Tablespoon chocolate raspberry balsamic vinegar
½ cup butter
2 Tablespoons cocoa powder
3-4 cups confectioner’s sugar

Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.

Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!