Plain vanilla cupcakes are always delicious, but sometimes a little more flavor is fun too. These raspberry chocolate cupcakes are the perfect way to celebrate any occasion.
Servings12- 14 cupcakes
1cupnon-dairy plain yogurt
2 1/2teaspoonsbaking powder
1/3cupdairy-free semi-sweet chocolate chips
1/2cup1 stick vegan "butter", softened
1 1/2tablespoonsplant-based milk
Additional fresh berries and chocolate chips for topping as desired
Preheat oven to 350 degrees F (180 C) and grease (or line with paper liners) a 12-count cupcake pan.
In a medium mixing bowl. Add sugar, oil, yogurt, milk, and vanilla. Stir in the salt, baking powder, and flour until smooth, then add chocolate.
Spoon batter into pan and fill each slot nearly to the rim. Bake for 22 - 25 minutes or until toothpick comes out clean. Remove from oven and allow them to cool for about 5 minutes then loosen from pan and place on cooling rack to finish.
Pour the raspberries into a medium bowl and mash with a whisk. Add the other ingredients for filling and whisk until smooth.
Beat butter with 1 cup of powdered sugar, then slowly add in the rest. Add salt, vanilla, and milk and beat until light and fluffy. Divide in half and beat cocoa powder and additional tablespoon of milk into one half and add about 3 tablespoons of the prepared filling to the other half.
Fill a pastry bag fitted with star tip with remaining filling and pipe into centers of cupcakes. To frost cupcakes with striped frosting fill two separate piping bags (without tips) with each flavor. Put both bags in a larger piping bag with large star tip and pipe frosting on your cupcakes.
Top cupcakes with raspberries and chocolate chips if desired.