Print

Vegan Blackberry and Chocolate Cupcakesù

Vegan Blackberry and Chocolate Cupcakesù
Print Recipe

Vegan Blackberry and Chocolate Cupcakes are a moist, flavorful plant-based dessert combining rich dark chocolate with fresh blackberries. Made with simple pantry staples and free of eggs and dairy, these cupcakes deliver a perfectly balanced sweet and tart taste with a tender, fluffy texture. Ideal for vegan diets and easily customizable to suit personal preferences or dietary needs.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar

Wet Ingredients

  • 1 cup unsweetened almond milk (or oat/rice/soy/coconut milk for nut-free or preference)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh blackberries
  • 1/2 cup vegan chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it to ensure even baking and easy removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and granulated sugar to remove lumps and aerate the mixture for lighter cupcakes.
  3. Combine Wet Ingredients: In a separate bowl, whisk the almond milk with the apple cider vinegar and let sit for 2-3 minutes to curdle slightly, acting as vegan buttermilk. Then stir in the vegetable oil and vanilla extract until fully combined.
  4. Create the Batter: Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined, avoiding overmixing to keep cupcakes fluffy.
  5. Fold in Blackberries and Chocolate Chips: Gently fold fresh blackberries and vegan chocolate chips into the batter, distributing evenly without breaking the berries.
  6. Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Cool: Allow cupcakes to cool completely on a wire rack before frosting or serving.

Notes

  • Use fresh blackberries for the best texture and flavor; thaw and drain frozen berries if needed to prevent sogginess.
  • Mix batter just until ingredients combine to avoid dense cupcakes.
  • Use room temperature almond milk and oil for better mixing.
  • Check doneness with a toothpick before removing cupcakes from oven.
  • Cool cupcakes completely before frosting to prevent melting.
  • Recipe can be customized by swapping berries, using different plant milks, adding nuts, or adding spices like cinnamon or chili powder.

Nutrition

Keywords: vegan cupcakes, blackberry cupcakes, chocolate cupcakes, plant-based dessert, dairy-free, egg-free, vegan baking, chocolate and blackberry dessert

Find it online: https://dailydishez.com/vegan-blackberry-and-chocolate-cupcakes/