Dark Chocolate Cupcakes with Raspberry Filling

dark chocolate cupcakes with raspberry filling
dark chocolate cupcakes with raspberry filling

It’s a long holiday weekend in the U.S., and that calls for a special dessert. Special doesn’t mean complicated, but maybe more than a plate of cookies. That got me thinking … hmmm, cupcakes are still easy … but, FILLED cupcakes are easy and noteworthy. Now, to decide on the flavors … raspberry and chocolate are always a hit. Armed with my choices, I came up with a delicious dark chocolate cupcake and then an easy-but-tasty raspberry frosting.

Admittedly, I had a lot of changes to make. To veganize the cupcakes, I made buttermilk from soy milk and apple cider vinegar. Then I replaced the butter with canola oil, and the eggs with aquafaba. For high altitude, I reduced the total amount of leaveners and increased the flour. The frosting was easier, as I swapped out dairy items with their non-dairy counterparts. Although I may not have needed to make the frosting. As fantastic as these were filled, my hubby loved them without frosting. That’s okay; more raspberry frosting for me!

Dark Chocolate Cupcakes with Raspberry Filling adapted from Food & Wine and Food Network

for the cupcakes
1/2 cup soy milk
1.5 tsp apple cider vinegar
3/8 cup natural cocoa powder (not Dutch process)
1/4 cup boiling water
1/4 cup canola oil
3 TBS aquafaba
3/4 tsp vanilla extract
1 cup + 1 TBS all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
3/4 cup vegan granulated sugar
for the filling / frosting
6 TBS cold vegan butter
2 TBS vegan shortening
3 cups vegan powdered sugar, sifted
2 tsp non-dairy milk
1/2 tsp vanilla extract
3 heaping TBS raspberry fruit spread

Preheat oven to 350F with a rack in the middle of the oven. Line a standard muffin tin with paper cups and set aside. Place soy milk in a jar and add the apple cider vinegar. Place the lid on the jar and shake gently to combine. Let sit for 15 minutes to curdle.

Put cocoa powder in a large heatproof bowl. Add boiling water and whisk until a smooth paste forms. Whisk in curdled milk, oil, aquafaba, and 3/4 tsp vanilla until combined. In a medium bowl, sift flour with baking soda, baking powder, salt, and granulated sugar. Add the dry ingredients to the wet ingredients, and stir to combine.

Spoon the batter into the muffin cups until they are half full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few crumbs. Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, make the filling. Place the vegan butter and shortening in the bowl of a stand mixer and beat until smooth. Add the powdered sugar 1/2 cup at a time, alternating with the non-dairy milk and 1/2 tsp vanilla, until it is smooth and creamy. Add the raspberry fruit spread and beat until creamy.

Spoon the filling into a pastry bag fitted with a large star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it halfway in. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. Repeat until all cupcakes are filled. Use the remaining filling to pipe tiny rosettes on the tops of the cupcakes. Store frosted cupcakes in the refrigerator in an airtight container.

Until next time, happy baking!

Chocolate-Filled Chocolate Cupcakes

chocolate filled chocolate cupcakesToday is all about chocolate with my chocolate-filled chocolate cupcakes. I saw a recipe for chocolate lava cupcakes and figured that who could go wrong with chocolate and more chocolate. Let’s just say my chocoholic hubby was very excited.

The changes I made to the recipe I adapted were extensive because I felt the recipe would make too much batter. I down-sized the measurements and then reduced the baking powder more to account for high altitude. Then I added more liquids for the dryness at altitude. The last big alteration was to omit the frosting because they seemed a bit sugar-laden for my tastes. I saved some filling and used the extra ganache for a nice topping. Yep, hubby was glad to be a taster.

Chocolate-Filled Chocolate Cupcakes adapted from Vegan in the Freezer
For the Cupcake Filling
6 oz semi­sweet chocolate, chopped
1/4 cup non-dairy milk
2 TBS powdered sugar
For the Cupcake Batter
1 cup + 1.25 tsp non-dairy milk
1.5 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup coconut oil, melted and then cooled
1.5 tsp vanilla extract
1.25 cups + 1 TBS all ­purpose flour
1/3 cup cocoa powder
1.25 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Line a muffin tin with 12 paper liners. Melt chocolate for filling. Whisk in milk and powdered sugar. Set aside. In a bowl, start batter by adding milk and apple cider vinegar. Let sit for 15 minutes to curdle, then add sugar, oil and vanilla. Whisk until well mixed. In another bowl whisk together flour, cocoa powder, baking powder and salt. Add dry ingredients to wet ingredients and whisk until mixed.
Fill cupcake liners 1/3 full with batter. Place a dollop of filling in center of each cupcake, with extra filling reserved for garnish. Do not let filling touch sides of liners. Use remaining batter to fill each cupcake liner 2/3 full. Bake for 22-24 minutes. Let cool completely. Drizzle remaining filling over tops of cupcakes to garnish.

Until next time, happy baking!