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Blackberry Chocolate Cupcakes
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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Blackberry Chocolate Cupcakes [Vegan]

12 cupcakes

Dairy Free

It's recipes like these that really prove how wonderfully berries and chocolate go together. In this case, a chocolate cupcake is lightly sweetened with maple syrup, given a thick layer of chocolate-coconut frosting, and then topped with juicy blackberries. Absolutely divine combination!

Ingredients You Need for Blackberry Chocolate Cupcakes [Vegan]

For the Cupcakes:

1 cup spelt flour
1/4 cup cacao or cocoa powder
1/2 cup desiccated coconut
3/4 teaspoon bicarbonate of soda
A pinch of sea salt
1/3 cup olive oil
1/2 cup maple syrup
1/2 cup plus 2 tablespoons almond milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla
1/2 cup blackberries

For the Chocolate and Coconut Frosting:

1 cup coconut cream
2 tablespoons coconut flour
1 tablespoon maple syrup
1/2 cup dark chocolate
12 blackberries, for topping

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How to Prepare Blackberry Chocolate Cupcakes [Vegan]

Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
Chop the dark chocolate and place into a small bowl.
In a pan, mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
Pour the mixture over the chopped chocolate and stir until all melted.
Add the maple syrup and leave to cool down a bit. Transfer to a refrigerator to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
Preheat the oven to 375°F.
Line 12 hole cupcake tin with cupcake cases.
In a bowl whisk together spelt flour, cacao powder, coconut, bicarbonate of soda, and salt. Set aside.
In a different bowl whisk together olive oil, maple syrup, almond milk, apple cider vinegar, and vanilla. Add to the dry mix and stir together until well combined.
Finally, fold in the blackberries.
Spoon the mixture into your prepared cupcake cases and bake for about 25 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool for 15 minutes before moving onto a wire rack, leaving to cool down completely.
Frost with a generous dollop of chocolate and coconut frosting and top with fresh blackberries.

Notes

Store in refrigerator for up to 2-3 days.

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