Vegan Raspberry Chocolate Chip Mini Brownie Cupcakes (Truffle flavor!)

2 cups unbleached flour --> 2/3 cup

2 cups sugar --> 2/3 cup

3/4 cup unsweetened cocoa powder --> 1/4 cup

1 teaspoon baking powder --> 1/4 tsp + dash (.33 goal)

1/2 teaspoon salt --> 1/8 + dash (=.125, .16 goal)

1 cup water --> 1/3 cup

3/4 cup vegetable oil --> 1/4 cup

1 teaspoon vanilla --> 1/4 + dash (.33 goal)

1 cup Easy Life vegan chocolate chips --> 1/3 cup (or chopped walnuts)

~2 tbsp organic raspberry preserves --> 1/2 tbsp + dash 

Second measurements are if making 1/3 the amount (20 mini cupcakes) is desired.

Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, and mix well. 

Stir in the chocolate chips (or chopped walnuts).

Pour into prepped cupcake pan.

(Skip this step for walnut variation) Take a knife and dip it about an inch into the raspberry preserves jar. Create a line roughly in the middle of each cupcake. When finished, perpendicularly graze the top of the cupcake with the knife creating a bit of a marble design. 

Bake for 15 minutes. When they come out of the oven, they will be soft but become more firm as they cool.

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup + 2 tbsp vegetable oil
1/2 teaspoon vanilla
1/2 cup Easy Life vegan chocolate chips
~2 tbsp organic raspberry preserves

Altered from http://justjennrecipes.com/mini-vegan-brownie-cupcakes/2009/03/04/