Chocolate Balsamic Raspberry Cupcakes

Chocolate Balsamic Raspberry Cupcakes are my favorite cupcakes. Love it! I originally discovered this delightful recipe when I helped a friend make them for a wedding. They have such unique ingredients, but it's worth it! 

The recipe comes from the lovely food blog, Love and Olive Oil which is hands down one of my favorite food blogs, the author of which will soon be releasing her own cook book which will be on my shelf. 

Makes 12 cupcakes.


1 cup soy milk
1 1/2 tablespoons balsamic vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal (I leave this out)
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For Frosting:
4oz (1/2 cup) fresh raspberries plus 12 rasperries
1 tablespoon granulated sugar
1 tablespoon balsamic vinegar
1/2 cup butter or margarine, room temperature
2 tablespoons 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, this important!).
Pour into liners. 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 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.

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