Blackberry Chocolate Cupcakes

5 from 33 votes

These vegan Blackberry Chocolate Cupcakes are deliciously moist, fluffy, and packed with melty vegan chocolate chips and juicy blackberries (or the berries of your choice- fresh or frozen!) Level up your next dessert with these decadent 8-ingredient cupcakes!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 280kcal

Author: Honor

Equipment

Ingredients

2 cups of all-purpose flour
1 cup of sugar
¾ cup of cocoa powder
1 Tablespoon of baking powder
¾ teaspoon of salt
1 ½ cups of water
½ cups of canola oil
2 teaspoons of vanilla
1 cup of fresh or frozen blackberries
½ cup of dairy-free 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 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.

Notes

Don’t overmix the batter: Overworked gluten can lead to tough, dense, and oddly shaped muffins.
Make sure the baking powder is in date: Otherwise, the muffins won’t rise the way they should.
Adjust the sugar amount: Feel free to slightly reduce the sugar in the recipe to personal preference. I haven’t tried substituting the sugar for a sugar-free sweetener, as it’s likely to affect the cake texture.
Treat these as muffins or cupcakes: Enjoy them frosting-free, or make a more decadent vegan chocolate blackberry cupcake treat with the addition of buttercream icing (we recommend berry flavored!)
Use your berry of choice: Blueberries, raspberries, cherries, blackberries, etc., will all taste great inside the vegan double chocolate muffins.
Use fresh or frozen berries: I prefer to use frozen for delicate berries (like raspberries). However, fresh or frozen should work (no need to thaw first).
To make mini vegan chocolate blackberry muffins: Test that they’re baked after 15 minutes. Or until a toothpick inserted into the center comes out clean.
To make a loaf: While I haven’t tried, it should be possible. Simply increase the baking time until an inserted toothpick comes out clean (check on it first at 35 minutes and every few minutes after).

Nutrition