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!
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
- 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.
Store in refrigerator for up to 2-3 days.