Chocolate-Orange-Raspberry Cupcakes with Chocolate Raspberry Frosting


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
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



  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.


  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