Are you team muffins or cupcakes? I have always been team muffin. Mostly because of the frosting, which is usually made with butter and powdered sugar. And the vegan version is often made with hydrogenated shortening, which is even worse.
The first version of this recipe, had a vegan buttercream made with cashews, cacao butter and coconut cream, but the process was a bit too long (soaking cashews overnight, refrigerating coconut cream, etc.) and the cream was definitely too rich to pair with chocolate cupcakes.
That’s why I ended up changing the frosting in this recipe with a super easy whipped cream, colored with blackberry jam and sprinkled with thyme for some freshness. I am still team muffins, but these cupcakes are just so good, especially if you love chocolate as much as I do 😉
This recipe might be one of the easiest recipe ever! Please make sure to sift the dry ingredients and to not over mix the batter. Fold in the blackberries very gently using a rubber spatula to avoid mashing them.
I hope you guys enjoy this recipe! As always, I’d be very happy to see your re-creations of my recipe! Tag me on Instagram @foodie.yuki or send me your pics in DM.
Chocolate and blackberry cupcakes
- Muffin cases, muffin mold
Ingredients for the cupcakes (dry)
- 125 g (1 cup) all purpose flour
- 30 g (2 1/2 tbsp) raw cacao powder
- 50 g (1/4 cup + 1 tbsp) Moscovado or coconut sugar
- 50 g (1/4 cup) light brown sugar
- 3/4 tsp baking soda
- 1/4 tsp sea salt
Ingredients for the cupcakes (wet)
- 50 g (1/4 cup) coconut oil, melted, at room temp or other neutral oil
- 60 ml ( 1/4 cup) espresso coffee, warm
- 1/2 tsp vanilla bean paste
- 1/2 tsp white vinegar
- 160 ml (2/3 cup) water
- 1/2 cup fresh blackberries
Ingredients for the frosting
- 300 g coconut or other whipping cream chilled
- 2-3 tbsp blackberry jam, seeds removed
- fresh thyme to sprinkle
Make the cupcakes
- Preheat the oven to 180 C / 356F degrees and line a muffin tray with 9 cases.
- In a large bowl, sift together the dry ingredients.
- In a small bowl, combine the wet ingredients.
- Pour the wet mixture over the dry ingredients and mix until just combined (don’t over mix).
- Using a rubber spatula, gently fold in blackberries into the batter.
- Divide the batter equally (I used an ice cream scooper) between the 9 muffin cases and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Leave to cool completely before frosting.
Make the frosting
- Whip the chilled whipping cream together with the blackberry jam. Using a piping bag, frost the cupcakes right before serving.