Blackberry Chocolate Cupcakes

These 8-ingredient vegan double chocolate blackberry muffins are moist, fluffy, and packed with melty chocolate chips and juicy blackberries or the berries of your choice (fresh or frozen!).


– 2 C of all-purpose flour – 1 C of sugar – ¾ C of cocoa powder – 1 tbsp of baking powder – ¾ tsp of salt – 1 ½ C of water – ½ C of canola oil – 2 tsp of vanilla – 1 C of fresh or frozen blackberries – ½ C of dairy-free 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 dairy-free chocolate chips. Spoon batter into muffin pan.

Bake for 25 minutes or a tester inserted into the middle comes out clean. Allow to cool completely before frosting.