Double-Chocolate Blackberry Mini Cakes

2013-08-09
  • 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!

Ingredients

  • 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

Method

Step 1

Preheat oven to 375F. Prepare 12 muffin cups with liners.

Step 2

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.

Step 3

Fold in blackberries and chocolate chips.

Step 4

Spoon batter into muffin pan.

Step 5

Bake for 25 minutes or the center of the cupcakes is set and a tester inserted into the middle comes out clean.

Step 6

Allow to cool completely before frosting or serving.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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Comments (4)

  1. posted by April on August 21, 2013

    Can the Oil be replaced with something else? We do completely oil free. Thanks!

      Reply
    • posted by Honor on August 21, 2013

      Hello April! I haven’t tried this recipe using an oil-replacer but I imagine applesauce would work nicely here. Let us know how it goes!

        Reply
  2. posted by Cheryl Scarrott on September 29, 2013

    These are so good – especially warm. I replaced the oil with home-made apple sauce.

      Reply
    • posted by Honor on September 29, 2013

      I’m glad to know the applesauce substitution worked nicely, Cheryl. Thank you for the feedback!

        Reply

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