Double-Chocolate Blackberry Mini Cakes2013-08-09
- Yield : 12
- Servings : 12
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 60m
I set out to create a new muffin recipe but we all agreed these would lovely for dessert. We enjoyed them as is but feel free to top them with your favorite plant-based frosting.
The slightly tart berries are a nice contrast to the rich, dark chocolate. Try subbing raspberries or blueberries!
- 2 C. all-purpose flour
- 1 C. sugar
- 3/4 C. cocoa powder
- 1 T. baking powder
- 3/4 t. salt
- 1 1/2 C. water
- 1/2 C. canola oil
- 2 t. vanilla
- 1 C. fresh or frozen blackberries
- 1/2 C. semisweet chocolate chips
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 chocolate chips.
Spoon batter into muffin pan.
Bake for 25 minutes or the center of the cupcakes is set and a tester inserted into the middle comes out clean.
Allow to cool completely before frosting or serving.
Average Member Rating
(5 / 5)
2 people rated this recipe