Vegane Schoko-Heidelbeer Cupcakes  - Three chocolate cupcakes with cream and a blueberry on a wooden board

Vegan Chocolate and Blueberry Cupcakes

Simple ingredients with a truly delicious result: Our vegan chocolate and blueberry cupcakes are easy to make and taste wonderful.



Preparation Time

20 min.

Waiting Time

25 min.


12 Servings

  • 150 ml Joya Coconut Rice Drink
  • 300 g flour
  • 180 g sugar
  • 3 tsp Weinstein baking powder
  • 1 tsp baking soda
  • 4 tsp cocoa powder
  • 0.5 tsp salt
  • 150 ml rapeseed oil
  • 100 g blueberries
  • 20 g vegan chocolate


  1. In a mixing bowl, mix all the dry ingredients (sifted flour, baking powder, sugar, cocoa powder, baking soda and salt) well.
  2. Then add the Joya Coconut Rice Drink with the rest of the liquid ingredients and stir until a slightly viscous batter has formed.
  3. Distribute suitable paper cases on a muffin baking tray and fill each case 1/3 full with batter (the bottom must be well covered).
  4. Then place a few blueberries and a piece of chocolate, to taste, in the middle of each case.
  5. Divide the remaining batter among the cases. When filling the cases, make sure there are no splatters of batter on the muffin tin as they will quickly burn.
  6. Bake in the oven at 180 degrees for approx. 20 minutes.

There are various options for the vegan frosting. In our recipe we opted for a mixture of coconut milk (with a high coconut content), soy cream, powdered sugar, whipped cream stabilizer and vanilla beans.

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