Double-Chocolate Blackberry Mini Cakes

2013-08-09

Course: Dessert
Skill Level: Easy

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.

Recipe Type: Desserts Tags: berries, blackberries, budget, cake, chocolate, chocolate chips, cocoa, cupcakes, dessert, fruit, plant based on a budget, plantbased, vegan

Honor

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

Average Member Rating

(3.7 / 5)

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3 people rated this recipe

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