Chocolate-Orange-Raspberry Cupcakes with Chocolate Raspberry Frosting

Ingredients

CUPCAKES:
1 C soy milk
1 T of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
1/2 T of The Olive Bin's Raspberry Balsamic Vinegar
1/3 C of The Olive Bin's Blood Orange Olive Oil (Fused)
1 tsp vanilla extract
3/4 C sugar
1 C all-purpose flour
2 T almond meal
1/3 C cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
FROSTING:
1/2 C fresh or frozen raspberries
1 T sugar
1 T of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
1/2 C butter
2 T cocoa powder
3 to 4 C confectioner's sugar

Directions

FOR THE CUPCAKES:

  1. Heat oven to 350 F. Line muffin pans with liners.
  2. Mix soy milk and Balsamic Vinegars; set aside 5 minutes. Whisk in sugar, oil and vanilla.
  3. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix.
  4. Fill each cupcake liner with 3 T batter. Bake 18-20 minutes or until toothpick comes out dry. Cool on rack.

FOR THE FROSTING:

  1. Crush raspberries. Set aside.
  2. Mix sugar and Balsamic Vinegar, and let sit for 15 minutes. Add in raspberries.
  3. Cream butter until light and fluffy. Add cocoa and 1 cup confectioner's sugar. Mix in crushed raspberry mix. Add remaining confectioner's sugar until frosting reaches desired consistency.
  4. Put on cool cupcakes, and enjoy!

Additional Info

These truffle-inspired cupcakes are incredibly flavorful - perfect for any party or event!

Associated Products

Blood Orange Olive Oil
Dark Chocolate Dark Balsamic
Raspberry Dark Balsamic