Double-Chocolate Blackberry Mini Cakes

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!

Double-Chocolate Blackberry Mini Cakes

Honor

I was trying to make muffins but decided these were too sweet for breakfast. The slightly tart berries are a nice contrast to the rich, dark chocolate. Try subbing raspberries or blueberries!

5 from 2 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 12 cakes

Calories 280 kcal

METHOD Oven

DIET Vegan

Ingredients

  

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• 2 cups of all-purpose flour
• 1 cup of sugar
• 3/4 cup of cocoa powder
• 1 Tablespoon of baking powder
• 3/4 teaspoon of salt
• 1 1/2 cups of water
• 1/2 cups of canola oil
• 2 teaspoons of vanilla
• 1 cup of fresh or frozen blackberries
• 1/2 cup of semisweet chocolate chips

Instructions

 

• 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.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 255mgPotassium: 125mgFiber: 3gSugar: 21gVitamin A: 26IUVitamin C: 3mgCalcium: 83mgIron: 2mg

Keyword berries, blackberries, budget, cake, chocolate, chocolate chips, cocoa, cupcakes, dessert, fruit, plant based on a budget, plantbased, vegan

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