These cupcakes are perfect for everyone looking for an easy and cute cupcake recipe for their Christmas dinner! The pairing of raspberry and chocolate is divine, it's very easy to decorate and it will impress all your guests!  

Yields 30-36 mini cupcakes

Cupcakes batter
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup cocoa powder
Pinch of salt
1/3 cup sugar
1/4 cup canola oil
2/3 cup soy milk
1/2 tsp vanilla extract
1 eggs
Vanilla icing
1 cup butter
3 1/2 cups powdered sugar
2 tbsp soy milk
1 tsp vanilla extract
Raspberry jam
1 cup raspberries
1/2 cup sugar
1/2 tsp lime juice
1 tbsp cornstarch

Red food coloring

1. Preheat the oven to 350F.
2. In a big bowl, combine the flour, baking powder, baking soda, cocoa powder, salt and sugar.
3. Incorporate gradually the canola oil, soy milk and vanilla while mixing with a electric mixer.
4. While mixing, incorporate the eggs one at a time.
5. Add cupcake liners to a cupcake pan. Pour the batter in each cupcake liner. Do not overfill, they rise a lot
6. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
7. Let cool down on a wire rack.
8. To make the buttercream, combine the butter and 1 cup of sugar and mix with an electric mixer.
9. Incorporate the soy milk and vanilla and mix well.
10. Add the remaining 1/2 cup of sugar and mixed until well combined. (if the icing is too dry, add 1 tsp of soy milk)
11. Set aside 1 cup of the buttercream and place in a small piping bags with a star tip.
12. Add 1/8 cup of the raspberry jam and the red food coloring into the remaining vanilla icing and mix well. Place the raspberry icing in a piping bag with a medium size star tip.
13. With the raspberry icing, pipe a big swirl on each cupcake to create the shape of a santa hat. With the white icing, pipe small stars around the bottom of the swirl and one star on top.