Vegan chocolate, raspberry cupcakes with mixed berry filling

Thermomix® Method

• Place a large bowl onto mixing bowl lid and weigh cashews and 400 g of the water into it. Set aside to soak for 2 hours.
• Drain cashews through simmering basket and setaside. Discard soaking water
• Place lemon zest and juice into mixing bowl and grate 15 sec/speed 10.
• Add remaining frosting ingredients, including soaked cashews and remaining 15 g water and blend 10 sec/speed 9.
• Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 9. Transfer into a sealable container and place into refrigerator. Clean and dry mixing bowl.
• Preheat oven to 180°C. Grease and line a muffin tin with 12 paper cases and set aside.
• Place a bowl onto mixing bowl lid and weigh almond milk into it. Add apple cider vinegar and chia seeds and set aside for 3 minutes to activate.
• Place sugar into mixing bowl and mill 30 sec/speed 10. Transfer into a bowl and set aside.
• Place coconut oil into mixing bowl and melt 50 sec/60°C/speed 2.
• Insert butterfly whisk. Add coffee, vanilla and reserved almond milk mixture and mix 4 min/speed 4, until a foamy consistency is achieved. Remove butterfly whisk.
• Add flour, cocoa powder, bicarbonate of soda, baking powder, salt and reserved sugar and mix 40 sec/speed 2, until smooth. Transfer sponge mixture into prepared muffin cases and bake for 25-30 minutes (180°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool completely (overnight is better). Clean and dry mixing bowl.
• Place pistachios into mixing bowl and crush 10 sec/speed 4. Transfer into a bowl and set aside.
• Create hole in cupcakes for filling. Gently spoon jam into hole & replace top. Pipe cashew frosting on top. Garnish with crushed pistachios and remaining fresh raspberries, then serve