- 1/2 C. hazelnuts
- 2 1/4 C. self-rising flour
- 3/4 C. cocoa powder
- 1 1/2 C. turbinado sugar
- 2 tsp. vanilla
- 1/2 C. corn oil
- 12 oz. soy milk
- 1 C. frozen raspberries
- powdered sugar
Preheat the oven to 350 F. Toast the hazelnuts in a skillet, turning frequently, for five minutes or until they start to brown. Be careful not to burn them. Cool the toasted hazelnuts then chop them.
Sift the flour, cocoa powder, and baking powder into a bowl. Mix in the sugar. Add the vanilla, oil, and soy milk. Beat the mixture with an electric mixer until it has the consistency of a thick batter. Fold in the raspberries and hazelnuts. Fill cupcake papers 2/3 and cook for 25 minutes. Dust with powdered sugar.