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Vegan Blackberry and Chocolate Cupcakesù

Vegan Blackberry and Chocolate Cupcakesù
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Indulge in these perfectly moist and fluffy Vegan Blackberry and Chocolate Cupcakes that combine juicy blackberries with rich cocoa for a delicious, plant-based treat. Ideal for vegans and anyone looking for a cruelty-free dessert, these cupcakes balance fruity freshness with decadent chocolate, making them perfect for any occasion from casual snacks to celebrations.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup granulated sugar

Wet Ingredients

  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract

Mix-ins

  • 1 cup fresh blackberries, chopped
  • ½ cup vegan chocolate chips (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly grease it to prevent sticking, setting the stage for perfectly rising cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and sugar. Sifting ensures a smooth batter and even baking.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, apple cider vinegar, vegetable oil, and vanilla extract. The vinegar activates the baking soda in the dry mix for a tender texture.
  4. Blend Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep the cupcakes light. Fold in chopped blackberries and vegan chocolate chips carefully so they are distributed evenly.
  5. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Decorate: Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, decorate with your favorite vegan frosting or simply dust with powdered sugar for a quick touch.

Notes

  • Ripeness Matters: Use ripe but firm blackberries to avoid too much juice leaking into the batter.
  • Room Temperature Ingredients: Ensure almond milk and oil are at room temperature for better blending.
  • Don’t Overmix: Stir until ingredients are just combined to maintain a light and fluffy texture.
  • Check Oven Temperature: Use an oven thermometer for accurate baking results and to prevent dry cupcakes.
  • Test for Doneness: Insert a toothpick into cupcake center; it should come out clean or with a few moist crumbs, not wet batter.

Nutrition

Keywords: vegan cupcakes, blackberry cupcakes, chocolate cupcakes, plant-based dessert, dairy-free, egg-free, cruelty-free dessert

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