These 8-ingredient vegan Blackberry Chocolate Cupcakes are moist, fluffy, and packed with melty vegan chocolate chips and juicy blackberries or the berries of your choice (fresh or frozen)!
While we’ve shared several muffin recipes that we’d happily eat for breakfast (like these oil-free banana muffins or pineapple walnut muffins), sometimes we’re in the mood for something a little more decadent. Luckily, that’s where options like these vegan blackberry muffins with double chocolate come in!
These vegan blackberry muffins are moist, fluffy, and bursting with fresh, tart blackberries and sweet, decadent dairy-free chocolate flavor. In fact, the combination of sweet-tart berries with the rich, sweet vegan chocolate makes these blackberry muffins so wonderfully delicious they’ll disappear in no time!
Plus, you can enjoy these vegan double chocolate berry muffins year-round by swapping out your berries of choice (raspberries, blueberries, chopped strawberries, etc.) and using them from fresh or frozen! With the rest of the recipe comprising inexpensive pantry staples, this recipe is an impressive low-budget treat for any dairy-free chocolate berry cake fan!
Even better, this vegan double chocolate blackberry muffin recipe is ridiculously simple, too—all you need is one bowl, no special equipment (just a whisk!), and a handful of simple ingredients. They are also freezer friendly, making for a great make-ahead snack, dessert, or even breakfast if you want (we won’t judge!)
Want to try more vegan berry bakes? Check out these blueberry banana muffins, peach blueberry muffins, or this raspberry bread pudding!
This vegan double chocolate blackberry muffin recipe is surprisingly versatile. Here are just a few ways to experiment:
Whether you want to make a frosting or glaze, it’s best to puree then sieve the berries before adding the puree to the mixture for smooth icing.
1) First, preheat the oven to 375F/190C and prepare a muffin tin with liners (or grease the muffin tin).
2) Then, in a large mixing bowl, combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, and salt), and mix to combine.
3) Add the water, oil, and vanilla and stir until just combined. Be careful not to overmix the batter, as it can overwork the gluten and lead to dense vegan blackberry muffins.
4) Then, carefully fold the blackberries (or berries of your choice) and vegan chocolate chips into the batter. You can leave the berries whole or slightly mash them, depending on how big you want the pieces distributed through the muffins.
5) Divide the dairy-free chocolate berry batter between the muffin liners. Then, bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are fine, but no wet batter).
6) Finally, allow the vegan chocolate berry muffins to cool on a wire rack for at least 30 minutes (or entirely if you plan to add a frosting)—enjoy!
If you’d like to plan ahead. You can prepare the muffin batter a day in advance, minus the baking powder and berries, and store it covered in plastic wrap in the refrigerator. When you want to bake the blackberry muffins, remove the batter from the fridge for at least 30 minutes to come to room temperature, fold in the berries and leavening agent, and bake.
Once baked, you can store the muffins on the counter (loosely covered) for 2-3 days. Alternatively, store them in the refrigerator for 5 days.
If you want to freeze the vegan chocolate blackberry muffins, then lay them out on a large baking tray to flash freeze before transferring them to a freezer-safe bag for up to 3 months.
Either allow the muffin/s to thaw in the refrigerator overnight, on the counter for several hours, or in a microwave (30-40 seconds)/toaster oven.
The combination of rich vegan chocolate cake with berries makes these more of a dessert (or vegan valentine’s day treat) than a breakfast muffin. However, feel free to enjoy one alone or with a side/topping of your choice, such as:
We haven’t tried, though our best recommendation is to experiment with all-purpose gluten-free flour. King Arthur’s and Bob’s Red Mill would be our brands of choice.
If you try, let us know how it worked out in the comments.
There is no need, though frozen berries may be ‘heavier’ in the batter, so we recommend only folding ⅔ into the batter and then pressing the remaining berries into the top of each muffin before baking.
We haven’t tried. However, unsweetened applesauce or vegan Greek yogurt would be our go-to oil replacers. You may find that the resulting cakes are denser. Let us know if you try.
Good question! While it should be possible, Dutch cocoa has a neutral pH, unlike regular cocoa (which is acidic), so it can interact differently in bakes. Luckily, it should work fine when paired with baking powder.
Photos by Alfonso Revilla
Joshua says
I always have blackberries at home. Never thought of turning them into decadent cupcakes though. Glad I did! It tasted amazing!
Andrea White says
They'd be great in these cupcakes! Let us know if you try it out 🙂
Gina House says
So decadent and delicious! Blackberries are a favorite in our house 😀
Andrea White says
Love the decadent ones!
Anaiah says
These blackberry chocolate cupcakes are a new favorite! I love the flavor combo.
Andrea White says
Agreed! My new fave!
Nancy Wu says
so moist and soft! Love the addition of blackberries!
Andrea White says
Gives it a nice extra bit of sweetness!
Teodora Grujic says
Yum! My daughter loves this!
Andrea White says
Yay! So glad she loves this one!
Amanda says
What a brilliant cupcake recipe!
Andrea White says
Right?! Loveeeee it!
Andrea White says
These muffins are sooo good!
nomss.com says
pinned for later. this recipe looks divine!
Lucas Gian says
Can't wait to try this recipe! I love muffins and I will definitely make this tonight.