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Vegan Blackberry and Chocolate Cupcakesù

Vegan Blackberry and Chocolate Cupcakesù
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These Vegan Blackberry and Chocolate Cupcakes combine moist, tender crumb cupcakes with the juicy tartness of fresh blackberries and rich dark cocoa. Completely plant-based and easy to make, they offer a perfect blend of chocolatey richness and fruity brightness, ideal for parties or a sweet treat any time.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet Ingredients

  • 1 cup plant-based milk (almond, oat, or soy recommended)
  • 1 tablespoon apple cider vinegar
  • ½ cup maple syrup or agave syrup
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh blackberries
  • ½ cup dark chocolate chips (dairy-free, optional)

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure even baking and easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until smooth and lump-free.
  3. Combine Wet Ingredients: In a separate bowl, mix plant-based milk with apple cider vinegar and let it sit for a few minutes to create vegan buttermilk. Then add vegetable oil, maple syrup, and vanilla extract, whisking until smooth.
  4. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together to combine, being careful not to over-mix to keep the batter fluffy.
  5. Fold in Blackberries and Chocolate Chips: Carefully fold in fresh blackberries and optional dark chocolate chips, distributing evenly without crushing the berries.
  6. Fill and Bake: Spoon the batter evenly into the cupcake liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Decorate: Allow cupcakes to cool completely on a wire rack before frosting or serving to maintain perfect texture and avoid melting any frostings.

Notes

  • Use fresh blackberries instead of frozen to prevent excess moisture in the batter.
  • Measure flour correctly by spooning and leveling to ensure light cupcakes.
  • Gently fold ingredients; avoid overmixing to prevent dense cupcakes.
  • Allow the batter to rest 5 minutes before baking to activate baking soda.
  • Test for doneness with a toothpick; it should come out clean or with a few crumbs, not wet batter.

Nutrition

Keywords: vegan cupcakes, blackberry cupcakes, chocolate cupcakes, plant-based desserts, dairy-free, egg-free, gluten-free option

Find it online: https://recipesbykaeli.com/vegan-blackberry-and-chocolate-cupcakes/