The vegan rasmataz: raspberry-mocha cupcakes with raspberry frosting

4 servings
15 min
20 min
Very Easy


Number of serving: 4
Makes about 16 cupcakes

Whole wheat flour 1 cup

AP 2 cup flour

3/4 cups sugar

2 teaspoons of baking soda

1/2 cup cocoa powder

1/4 teaspoon espresso powder

1/3 cup applesauce

1 teaspoon vanilla 1/2

2 tbsp balsamic vinegar dissolved in 1/4 cup water

3/4 cup ground espresso, cooled

3/4 cup + 2 tablespoons raspberry puree

Vegan raspberry glaze:

1/2 cup non-hydrogenated vegetable shortening (Crisco All-Vegetable)

1/2 cup vegan margarine (Earth Balance)

From 2 cups confectioners sugar

1 teaspoon vanilla extract

1/4 cup plain soy milk

2 cups fresh raspberries

Beet root powder (optional for color)

Coffee beans dark chocolate coated


  • Preheat oven to 350F.
  • In a large bowl, whisk together flour, sugar, baking soda, cocoa and espresso powder.
  • In a bowl or a small cup graduated glass, combine your applesauce, vanilla, vinegar / water, espresso, and puree.
  • Slowly pour in your dry ingredients, stirring to mix well.
  • Pour into cupcake liners and bake for 15 minutes, or until your tester comes out clean. Cool before frosting.
  • Vegan raspberry glaze:
    Using a blender, combine shortening and margarine together until fluffy.
  • Add the extract. Add the sugar and milk, alternating between the two, mixing on high for about five minutes.
  • When the frosting appears stable, slowly add the raspberries.
  • Add coloring if desired.
  • Of the pipe cooled cupcakes and decorate with chocolate covered espresso beans.
  • Order on, or place it in the fridge for later.


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