• Mealsbymiri

(ad) Blackberry & Chocolate Cupcakes

I love the combination of berries and chocolate for the valentines-day season! It's the perfect way to satisfy those chocolate cravings while still keeping things pink and cute hehe. I've once again teamed up with Nature's Charm and made these absolutely delicious chocolate and blackberry flavoured delights. I hope you make these for a loved one and that you love them as much as I did!


Cupcake base:

220g all purpose flour

120g sugar

50g brown sugar

150g soy milk

150g Nature's Charm evaporated coconut milk

110g neutral oil

30g apple cider vinegar

2tsp baking powder

60g cocoa powder

0.5tsp baking soda

0.75 tsp flaky sea salt

Filling:

150g blackberries

2tsp corn starch + 4tsp water

70g Nature's Charm sweetened condensed coconut milk

Frosting:

40g 26g (juice) blackberries

200g vegan butter

530g powdered sugar

Method:

Combine soy milk and apple cider vinegar and set aside to curdle into a vegan “buttermilk”. Mix flour, sugar, salt, cocoa powder, baking powder and baking soda in a bowl. Add the curdled soy milk, evaporated coconut milk and oil and whisk to combine. Add the batter to muffin liners in a cupcake tray and bake at 180C for about 17 mins until a toothpick inserted comes out clean. Leave them to cool completely.


Make the filling by heating your blackberries in a saucepan and mashing them until smooth. Add the lemon juice and stir to combine. Whisk together cornstarch and water and slowly add to the warm raspberry mix while stirring. Keep stirring over low-medium heat until the mix has thickened. Transfer to a bowl and add the condensed coconut milk. Mix until completely combined and leave it in the fridge to set up.


Make the frosting by beating vegan butter until softened and gradually adding powdered sugar until all is incorporated into a light and fluffy buttercream. If you’re using frozen blackberries, thaw these first and then mash the raspberries until smooth, run them through a strainer so you’re only left with the “juice”. Make sure the blackberry liquid is at room temperature or below and add to the frosting. Beat again until all is combined. Place in the fridge to set up while you fill the cupcakes.


Use an apple corer or large reusable straw to poke out a whole in the centre of the cupcakes and spoon in just enough filling to reach the top of the cupcake. You can tap the cupcake slightly on the counter to ensure no air pockets remain. Repeat until all the cupcakes are filled. Fill a piping bag with the frosting and frost the cupcakes as desired. Add some shaved chocolate and any other garnish you might want and enjoy!


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