Vegan Chocolate Raspberry Cupcakes

Treat yourself to moist, chocolatey vegan cupcakes baked with sweet raspberries.


  • 250 milliliters coconut milk
  • 172 grams castor sugar
  • 175 milliliters canola oil
  • 1 1/2 teaspoon apple cider vinegar
  • 160 grams all-purpose flour
  • 40 grams cocoa powder
  • 3/4 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 400 grams frozen or fresh raspberries
  • Frosting
  • 1 batch Fluffy Vegan Chocolate Buttercream Frosting
  • Freeze dried raspberries to sprinkle


  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. Fit the end of a piping bag with a 1m piping tip and frost in a swirl as demonstrated. Finish off with a sprinkle of crushed freeze dried raspberries.