The weather may not elude to it, but for me, June always screams summer. Between my birthday, the first cone of the season, and spotting Ontario strawberries at the market, I couldn't be more excited that summer has arrived!
The past few weeks have been BUSY (weddings, more weddings, and building a food cart), and posts have been somewhat less frequent, but there's always time for dessert, right? Especially when covered in whipped cream and fresh berries.
EASY CHOCOLATE CUPCAKES WITH SUMMER BERRIES // makes 12
Keep this recipe in your back pocket for all those last minute summer gatherings. Quick to throw together and oh so delicious!
Preheat oven to 350. Line a muffin tin with paper liners.
Ingredients:
1 1/2 cups spelt flour
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 cup + 2 T canola oil
1 T apple cider vinegar
1 tsp vanilla
1/2 cup brewed coffee
1/2 cup water
1 1/2 cups mixed berries, cut into smaller pieces if large (strawberries, blueberries, blackberries)
1/2 T sugar (white, brown or coconut)
whipping cream
What to do:
In a large bowl, whisk together the dry ingredients. Make a well at the centre.
Working quickly, pour in the wet ingredients and stir, just until combined and free of lumps. Transfer to the lined muffin tin.
Bake for 15-20 minutes, until a tooth pick comes out clean. Transfer to a wire rack and let cool.
While the cupcakes are baking, combine the berries and sugar in a bowl and set aside.
To serve, remove the wrapper from the cupcake. Place each cupcake in a small bowl, top with a heaping scoop of whipped cream and a spoonful or two of berries. Serve immediately.