Blackberry Chocolate Cupcakes
User Reviews
5
Blackberry Chocolate Cupcakes
Description
Blackberry Chocolate Cupcakes are made by mixing dry ingredients like flour, sugar, cocoa powder, baking powder, and salt, then combining them with water, canola oil, and vanilla. The batter is folded with fresh or frozen blackberries and dairy-free chocolate chips before being portioned into muffin liners. Baking at 375°F for about 25 minutes produces cupcakes with a tender crumb and moist texture, punctuated by fruity bursts and chocolate chips.
The balance of cocoa and berries gives these cupcakes a rich yet fruity profile, enhanced by the chocolate chips. The cupcakes hold their shape well and have a pleasant density without toughness when the batter is not over-mixed. This recipe allows for versatility in choice of berries and the option to serve them plain or frosted.
With their comforting chocolate flavor and fresh berry zing, these cupcakes suit casual occasions or snacks. They are ideal for those seeking a dessert combining fruit and chocolate without dairy, but keep in mind the texture depends on careful mixing to avoid toughness.
Notes highlight key baking tips including not overmixing to prevent tough muffins, checking baking powder freshness, and suggestions to reduce sugar or customize with other berries. Using frozen berries is fine, especially for delicate types, and the recipe can be adapted to mini muffins or a loaf with adjusted baking time.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ¾ cup cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 ½ cups of water
- ½ cups canola oil
- 2 teaspoons of vanilla
- 1 cup blackberries fresh or frozen
- ½ cup semisweet chocolate chips dairy-free
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.
Notes
- Avoid overmixing the batter to maintain a tender crumb and proper rise.
- Ensure your baking powder is fresh for effective leavening.
- You can reduce the sugar amount slightly according to taste, but sugar substitutes may affect texture.
- Frozen berries work well, especially for delicate types like raspberries, without thawing.
- Blueberries, raspberries, cherries, or blackberries can substitute the blackberries.
- Mini muffin version bakes in about 15 minutes; check with a toothpick for doneness.
- To make a loaf, increase baking time and check frequently starting around 35 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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