Chocolate Raspberry Cupcakes

Ingredients

• 1 cup soy milk
• 1 ½ Tablespoons Celia's chocolate raspberry balsamic vinegar
• 1/3 cup olive oil
• 1 tsp vanilla extract
• ¾ cup sugar
• 1 cup all purpose flour
• 2 Tablespoons almond meal/ground almond
• 1/3 cup cocoa powder
• ¾ teaspoons baking soda
• ½ teaspoons baking powder
• ¼ salt
• Frosting ingredients:
• ½ cup fresh or frozen raspberries plus extra to garnish cupcakes
• 1 Tablespoon sugar
• 1 Tablespoon Celia's chocolate raspberry balsamic vinegar
• ½ cup butter
• 2 Tablespoons cocoa powder
• 3-4 cups confectioner’s sugar

Directions

1. Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. 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. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
2. Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!

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