- 1 cup soy milk
- 1 1/2 Tbsp J. Olive Co. Dark Chocolate balsamic
- 1/3 cup J. Olive Co. EVOO
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 2 Tbsp almond meal
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4oz (1/2 cup) fresh raspberries plus 12 raspberries
- 1 Tbsp granulated sugar
- 1 Tbsp J. Olive Co. Dark Chocolate balsamic
- 1/2 cup butter
- 2 Tbsp cocoa powder
- 3-4 cups confectioners’ sugar
- Preheat oven to 350 degrees F. Line muffin pan with paper liners.
- Whisk together the soy milk and vinegar, set aside for 5 minutes (mixture will curdle). Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth (do not over mix).
- Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
- Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
Recipe and image from Love and Olive Oil