Description
These Vegan Blackberry Chocolate Cupcakes are rich, moist, and bursting with juicy berry flavor. Dark chocolate meets sweet-tart blackberry in this elegant yet easy dairy-free dessert — perfect for parties, date nights, or a refined Halloween treat!
Ingredients
Scale
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tsp apple cider vinegar
- 3/4 cup organic cane sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh or frozen blackberries (plus extra for garnish)
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Mix wet ingredients: In a bowl, whisk almond milk and vinegar. Let sit 5 minutes to curdle. Add sugar, oil, and vanilla. Mix well.
- Combine dry ingredients: In another bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- Mix batter: Add dry ingredients to wet, stirring until just combined. Fold in blackberries gently.
- Bake: Fill liners 3/4 full. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
- Frost & serve: Frost with vegan chocolate or blackberry buttercream. Top with a fresh berry if desired.
Notes
Store cupcakes in an airtight container for up to 3 days. Frozen blackberries may bleed a little into the batter, giving a beautiful swirl effect. These pair beautifully with blackberry jam-filled centers or vegan ganache.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes, Vegan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan chocolate cupcakes, blackberry cupcakes, dairy free dessert, eggless chocolate cupcakes, halloween vegan dessert, berry chocolate cupcakes