Chocolate and blackberry cupcakes

dairy-free, vegan-friendly

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings 9 cupcakes

Calories 650 kcal

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 sprinkl

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.

Whip the chilled whipping cream together with the blackberry jam. Using a piping bag, frost the cupcakes right before serving.

Keyword Blackberry, Chocolate