I was inspired to bake these cupcakes when I first started reading about food science in this awesome huge book which explains the basics of food chemistry. When I found the chart outlining basic ingredients necessary for cupcake baking, I immediately thought about Veganomicon’s chewy chocolate raspberry cookies recipe that I am in love with. I was curious to see how that flavour combination would taste in cupcake form. I mean, fruit and chocolate mixed into a cake and topped with sweet, sweet icing? That sounds pretty amazing to me!
So I sat down with my science book like the big dork that I am and figured out a way to make: Chocolate Raspberry cupcakes!
The cupcakes turned out really well. I figured that the raspberry jam would add the flavour that I wanted, but chocolate can be overpowering which is why I decided to add raspberry syrup as well. I wasn’t sure of how much to use, so the first batch was made without any syrup at all (actually, I didn’t have any and I was too impatient to wait until I had some). They turned out light and fluffy with a subtle undertone of raspberry. Overall, pretty good. But they lacked the intensity of raspberry flavour found in the chewy cookies they are supposed to taste like. Turns out that I was right about needing syrup for the recipe.
So another batch was made, this time with two tablespoons of Torini Raspberry Syrup that I finally found at Second Cup coffee shop. The cupcakes did not rise quite as high as the first batch and, therefore, weren’t as fluffy, but there was definitely that deeper raspberry flavour to it that I was hoping for. Batch number two is the winner!
I know that flavoured syrup can be a pain in the ass to find, so you can make these cupcakes without it. I still recommend that you use it, if you can. I chose to ice these with raspberry buttercream icing (add syrup to the icing) topped with chocolate shavings, but it would also taste good with chocolate icing topped with fresh raspberries. Oh and by the way, this recipe is vegan friendly!
CHOCOLATE RASPBERRY CUPCAKES
- 3/4 cup soy milk
- 1 tbsp apple cider vinegar
- 1 cup white flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canola oil
- 2/3 cup white sugar
- 1/2 cup raspberry jam
- 2 tbsp raspberry syrup (the kind used in coffees; don’t use that Hershey’s syrup stuff, it’s too artificial)
Pre-heat the oven to 375°F. Spray a muffin tin with cooking spray, or fill each cup with a cupcake liner. Set aside.
In a measuring cup, combine the soy milk with the apple cider vinegar and set aside. It shouldn’t take long to curdle.
In a large bowl, add the flour, cocoa, baking powder, baking soda, baking powder, and salt. Stir to combine. In a smaller bowl, combine the canola oil, white sugar, raspberry jam, and raspberry syrup. Stir in the soymilk/vinegar solution.
Add the wet ingredients from the small bowl into the larger bowl and stir to combine. Stir the batter until the major clumps are gone. Using a large tablespoon or an ice-cream scoop, distribute the batter equally amongst each cup in the cupcake tin. Fill each one about three-quarters full.
By now the oven should be finished preheating, so put the tray in the middle rack and bake for 15-25 minutes. The actual time will vary depending on the temperature of your oven. Mine is abnormally hot, so about 15 minutes usually does it. Insert a toothpick or a knife in the middle of a cupcake to test if they are done. When it comes out clean, it means the cupcakes are done.
Allow to cool, then go crazy with icing them. Or not, whichever you prefer.
Overall, I would have to say that these cupcakes definitely remind me of the chewy chocolate raspberry cookies. They will never taste exactly the same because cupcakes are never chewy, but these are good enough for me. I hope you enjoy them as much as I do!
Thanks for stopping by today,