mocha cupcakes with fresh rasperries filling

This is my first recipe/post on this blog, and i really hope you'll like it.

I love this cupcakes..I think raspberries and coffee are sooo special together and, let's say it, chocolate it's always a good idea ;)  It was just an experiment made on a boring sunday but I'm going to bake these delights again and again in the future.. so I've decided to share this simple recipe also with you!

Here's the recipe.. enjoy! 


ingredients 
serves 12 cupcakes

chocolate and coffee cupcakes 
1 cup soy milk
1 tsp apple vinagre
1/3 cup oil**
3/4 cup brown sugar
1 tsp pure vanilla extract
1 tbsp coffee espresso
1 cup flour 00
1/3 cup dark chocolate, grated
1/3 cup cocoa
1 tsp baking powder
2/3 tsp baking soda
1/8 tsp salt

raspberries filling
(by Chloe Coscarelli)
1 cup fresh raspberries

1/2 cup agave syrup

1 tsp lemon juice

1 tsp vanilla extract

1/4 tsp cinnamon

1/8 tsp salt

coffee frosting
1 cup margarine, softened

2 3/4 cup confectioners sugar*

1/4 cup espresso coffee (cooled)

1/2 tsp vanilla extract

for garnish
cocoa powder
fresh raspberries

** the most tastless you can find.
*It depends on your taste, if you prefer something not too sweet then is better using just 2 (or 1 1/2) cups.





procedure


to make the cakes

Preheat the oven to 180° C (350 degrees F), line cupcake pan with 12 cupcake liners or paper. In a large bowl, whisk milk and vinagre and let them chill for a few minutes. Add sugar, oil, espresso and vanilla to the soy milk mixture and beat until a bit foamy. In a separate bowl, mix together flour, grated chocolate, cocoa powder, baking powder, baking soda and salt. Add the dry mixture to the wet one, and beat until no lumps remain. 

to make the sauce
Cook raspberries and agave in a small saucepan over medium heat, until raspberries wilt down. Let cook on low heat for 5 minutes then remove it from heat and mix in vanilla, lemon, cinnamon and salt. Adjust sweetness with more agave if it's necessary. Let cool in refrigerator.

to make the frosting
Cream the margarine with a stand mixer until fluffy (a fork works as well!). Add the half of sugar and beat until incorporated, then add the coffee, vanilla extract and the rest of the sugar. Beat until light and fluffy. Taste and, if it's necessary, adjust. 

to assemble
VERY IMPORTANT: wait until the cakes are completely cooled to assemble them, otherwise the frosting will melt down! 
With a knife, cut away a small cone from each cake, so you'll have an hole in everyone of them. At this time, fill each hole with the raspberry sauce. Pipe the frosting and garnish with cocoa powder and fresh raspberries