Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a mixing bowl, combine the soy milk and balsamic vinegar. Let it sit for about 5 minutes. Then, add the canola oil and vanilla extract, and whisk until well combined.
In a separate bowl, mix together the sugar, all-purpose flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Whisk until there are no lumps.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—it's okay if there are a few lumps!
Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
In a small saucepan, combine the fresh raspberries, granulated sugar, and balsamic vinegar. Cook over medium heat for about 5 minutes. Strain the mixture and let it cool.
In a mixing bowl, beat the butter or margarine until creamy. Gradually add in the cocoa powder and confectioners sugar, alternating with the cooled raspberry sauce until you reach desired consistency.
Once the cupcakes are completely cool, frost them generously with the raspberry chocolate frosting. Top each cupcake with a fresh raspberry.
