Festive Chocolate Cupcakes (V)

Raspberries are my favorites berries and I love how their flavor enhances the taste of dark chocolate. For my July birthday my daughter Ingrid surprised me with homemade Chocolate-Raspberry Cupcakes. They had a slight resemblance to a scrumptious chocolate cake we enjoyed at Mildreds in London in June 2012. Ingrid's recipe is a combination of parts from Chef Chloe's Chocolate Strawberry Chortcakes, Chef Chloe's raspberry sauce (from her Tiramisu-cupcake recipe) and Ingrid's own tasty chocolate-raspberry frosting.

Chocolate Cupcakes

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup coffee
• ½ cup canola oil
• 2 tablespoons white or apple cider vinegar
• 2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Raspberry Sauce

• 1 cup raspberries (fresh or frozen)
• ½ cup agave nectar or sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice
• 1/8 teaspoon cinnamon
• dash of salt

In small saucepan, heat raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.

Chocolate Raspberry Frosting (generous, enjoy extra as mousse)

• 8 oz vegan cream cheese
• 5 oz raspberries (frozen or fresh)
• 1 cup powdered sugar
• 5 tbsp Earth Balance/margarine
• 1 cup semi-sweet or dark chocolate
• 1/2 tsp vanilla

Melt chocolate and fat together in a pot on low heat, continuously stirring. Whip "cream cheese", vanilla and sugar until fluffy. Add raspberries and chocolate/fat and mix until all ingredients are well blended.

Raspberries and toasted almonds for decor.

Assembly:
Let cupcakes cool completely. Cut a small cone-shaped hole in the middle and add raspberry sauce in the opening. Cut off the piece of cupcake that originally filled the hole and place top back on top of raspberry filling.  For tips on how to fill cupcakes click here. Top with a generous amount of chocolate-raspberry frosting. Decorate with raspberries and toasted almonds, or be creative and decorate with something else. Enjoy!