Gooey Chocolate Cupcakes with Raspberry-Rose Frosting
I was asked to bring dessert to our 4th of July family gathering and as a lover of desserts, I just cannot decide between fruity and chocolatey. Ever. And so in addition to my 4th of July Apple Pies, I created these chocolate cupcakes with an ooey gooey chocolate center and a patriotic red frosting made with fresh raspberries and natural rose oil. The result is a decadent treat with a fresh, fruity-floral twist.
To make 24 of these cupcakes perfect for any occasion you’ll need:
For the cupcakes:
- 2-1/2 cups unbleached, all-purpose flour
- 2/3 cup baking cocoa
- 1-1/2 cups sugar
- 1/2 tsp salt
- 6 tbsp apple sauce
- 2-1/4 cups water
- 1 tsp pure vanilla
- 2 tbsp apple cider vinegar
- 2 tsp baking soda
- 1/2 cup vegan chocolate chips
For the frosting:
- 1/2 cup Earth Balance buttery stick (softened)
- 1/4 non-dairy milk
- 3 cups powdered sugar
- 1-1/2 tsp vanilla
- 6-8 fresh raspberries
- 1 tsp rose oil
Preheat the oven to 375 degrees. In a large bowl, whisk together the dry cupcake ingredients. In a separate bowl, combine the wet ingredients. Stir the wet into the dry until blended and fill cupcake liners half-way. Then sprinkle a few chocolate chips into the center of each one like so:
Then with the remaining cupcake batter, fill in the top of each cupcake to cover the chocolate chips completely. Bake for 25 minutes then allow to cool completely before frosting.
To make the frosting, using an electric mixer or hand held mixer, place together the Earth Balance and non-dairy milk and cream them together. Add 1.5 cups of the powdered sugar and beat well to combine. Add the other 1.5 cups of powdered sugar and beat the mixture until it’s light and fluffy. Then wash and pat dry the raspberries and just throw them into the frosting whole. Stir until the raspberries break apart and the icing turns an even, reddish color. Add the rose oil and mix well again.
Frost the cooled cupcakes and top with something festive for the holiday. Happy 4th of July to all of you!