Name: Vegan Chocolate Cupcakes with Raspberry Hearts
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 cupcakes
Ingredients: For the Cupcakes:; 1 cup almond milk; 1 tsp vinegar; ¾ cup sugar; ⅓ cup canola or other vegetable oil; 2 tsp vanilla extract; 1 cup all-purpose flour; ⅓ cup unsweetened cocoa powder; ¾ tsp baking soda; ½ tsp baking powder; A pinch of salt; 12 raspberries for the chocolate "hearts"; Chocolate chips for stuffing the raspberries; For the Frosting:; 1 stick vegetable shortening (8 tbsp), at room temperature; 1 stick vegan "butter", (at room temperature); 1/4 cup raspberries; 1/4 cup chocolate chips run through a food processor so they are in little bits and not powdered. You want the flecks to show up in the frosting; 1 1/2 cups confectioners' sugar or powdered sugar