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Vegan Blackberry and Chocolate Cupcakesù

Vegan Blackberry and Chocolate Cupcakesù
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Delight in rich, moist Vegan Blackberry and Chocolate Cupcakes that perfectly balance decadent dark cocoa with the juicy pop of fresh blackberries. This plant-based dessert is sweet, fruity, and indulgent, suitable for vegans and anyone who loves delicious, cruelty-free treats. The tender crumb and luscious flavor blend make these cupcakes an irresistible addition to your baking repertoire.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar

Wet Ingredients

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

Add-ins

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

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and are easy to remove.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and granulated sugar until well combined. This creates a uniform base for your batter.
  3. Combine Wet Ingredients: In a separate bowl, mix the plant-based milk, apple cider vinegar, vegetable oil, and vanilla extract. The vinegar will help activate the baking soda for a tender crumb.
  4. Bring the Batter Together: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix or the cupcakes may become dense.
  5. Fold in Blackberries and Chocolate Chips: Gently fold fresh blackberries and dairy-free chocolate chips into the batter, ensuring they are evenly distributed without breaking the berries too much.
  6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Frost: Allow the cupcakes to cool completely on a wire rack before adding your favorite vegan frosting or glaze for the perfect finishing touch.

Notes

  • Fresh Blackberries Only: Use fresh rather than frozen berries to prevent excess moisture in the batter.
  • Don’t Overmix Batter: Stir just until ingredients come together to keep cupcakes soft and fluffy.
  • Measure Flour Correctly: Use the spoon-and-level method to avoid dense cupcakes from too much flour.
  • Room Temperature Ingredients: Plant-based milk and oil at room temperature blend more easily for smoother batter.
  • Test for Doneness: Start checking cupcakes at 20 minutes to prevent overbaking and dryness.

Nutrition

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

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