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Raspberry Filled Chocolate Chip Cupcakes (Vegan)

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.

Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 - 14 cupcakes

Ingredients

Cake:

  • 1/2 cup oil
  • 1 cup sugar
  • 1 cup plant-based milk
  • 1 cup non-dairy plain yogurt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 1/4 cups flour
  • 1/3 cup dairy-free semi-sweet chocolate chips

Filling:

  • 1/3 cup fresh raspberries
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons vegan "butter" softened

Frosting:

  • 1/2 cup 1 stick vegan "butter", softened
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons plant-based milk

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  • 3 tablespoons cocoa powder
  • 1 tablespoon plant-based milk

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  • Additional fresh berries and chocolate chips for topping as desired

Instructions

  1. Preheat oven to 350 degrees F (180 C) and grease (or line with paper liners) a 12-count cupcake pan.
  2. 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.
  3. 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.

Filling:

  1. Pour the raspberries into a medium bowl and mash with a whisk. Add the other ingredients for filling and whisk until smooth.

Frosting:

  1. 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.
  2. 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.
  3. Top cupcakes with raspberries and chocolate chips if desired.