Blackberry Chocolate Cupcakes
User Reviews
5.0
99 reviews
Excellent
Blackberry Chocolate Cupcakes
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These 8-ingredient vegan double chocolate blackberry muffins are moist, fluffy, and packed with melty chocolate chips and juicy blackberries or the berries of your choice (fresh or frozen!). For a versatile, egg-free, dairy-free breakfast, snack, or dessert!
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Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- ¾ cup of cocoa powder
- 1 Tablespoon of baking powder
- ¾ teaspoon of salt
- 1 ½ cups of water
- ½ cups of Canola Oil
- 2 teaspoons of vanilla
- 1 cup of fresh or frozen blackberries
- ½ cup of dairy-free semisweet chocolate chips
Instructions
- Preheat oven to 375F. Prepare 12 muffin cups with liners.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well. Add water, oil, and vanilla and stir until just combined. Take care not to over-mix.
- Fold in blackberries and dairy-free chocolate chips.
- Spoon batter into muffin pan.
- Bake for 25 minutes or a tester inserted into the middle comes out clean.
- Allow to cool completely before frosting.
Equipments used:
Notes
- Don’t overmix the batter: Overworked gluten can lead to tough, dense, and oddly shaped muffins.
- Make sure the baking powder is in date: Otherwise, the muffins won’t rise the way they should.
- Adjust the sugar amount: Feel free to slightly reduce the sugar in the recipe to personal preference. We haven’t tried substituting the sugar for a sugar-free sweetener, as it’s likely to affect the cake texture.
- Treat these as muffins or cupcakes: Enjoy them frosting-free, or make a more decadent vegan chocolate blackberry cupcake treat with the addition of buttercream icing (we recommend berry flavored!)
- Use your berry of choice: Blueberries, raspberries, cherries, blackberries, etc., will all taste great inside the vegan double chocolate muffins.
- Use fresh or frozen berries: We prefer to use frozen for delicate berries (like raspberries). However, fresh or frozen should work (no need to thaw first).
- To make mini vegan chocolate blackberry muffins: Test that they’re baked after 15 minutes. Or until a toothpick inserted into the center comes out clean.
- To make a loaf: While we haven’t tried, it should be possible. Simply increase the baking time until an inserted toothpick comes out clean (check on it first at 35 minutes and every few minutes after).
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Sodium
255mg
(11%)
Potassium
125mg
(4%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
26IU
(1%)
Vitamin C
3mg
(3%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 255mg | 11% |
| Potassium | 125mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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