Decadent Dark Chocolate Blackberry Cupcakes Recipe
Introduction
Indulge in these rich dark chocolate blackberry cupcakes that perfectly balance decadent chocolate with the fresh tang of blackberries. They are a delightful treat for any chocolate lover looking to add a fruity twist to classic cupcakes.
Ingredients
- 1 cup dark chocolate
- 1 cup blackberries
- 1 ½ cups all-purpose flour
- Additional ingredients as needed for cupcake batter and frosting (e.g., sugar, eggs, butter, baking powder)
Instructions
- Step 1: Prepare your cupcake batter by mixing the flour with the other basic ingredients such as sugar, eggs, butter, and baking powder. Gently fold in chopped dark chocolate pieces and blackberries, saving some whole berries for topping if desired.
- Step 2: Portion the batter into a lined cupcake tin and bake at 350°F (175°C) for about 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Step 3: Allow the cupcakes to cool completely before frosting. Use your favorite frosting, such as a dark chocolate ganache or a simple buttercream, and decorate with additional blackberries on top.
Tips & Variations
- For extra moist cupcakes, gently toss the blackberries in a small amount of flour before adding to the batter to prevent sinking.
- Try using white chocolate frosting for a contrasting flavor and color.
- Substitute fresh blackberries with frozen if fresh are out of season, but thaw and drain them well before use.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. If frozen, thaw completely before frosting or serving. Reheat refrigerated cupcakes slightly in the microwave for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other berries instead of blackberries?
Yes, blueberries or raspberries work well as alternatives and pair nicely with dark chocolate.
How can I prevent the blackberries from making the cupcakes too wet?
Coating the blackberries lightly with flour before folding them into the batter helps absorb excess moisture and keeps the cupcakes from becoming soggy.
PrintDecadent Dark Chocolate Blackberry Cupcakes Recipe
Delight in these rich and moist Dark Chocolate Blackberry Cupcakes, featuring the perfect balance of deep chocolate flavor and sweet-tart blackberries. These cupcakes are baked to perfection and topped with a simple frosting to complement the luscious chocolate base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup fresh blackberries, washed and patted dry
For the Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened dark cocoa powder
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Blackberries, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even distribution.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth.
- Make Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in boiling water and mix gently to form a smooth batter; the batter will be thin.
- Add Blackberries: Carefully fold in the fresh blackberries to incorporate them without breaking them too much.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and allow cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat softened butter until creamy. Gradually sift in powdered sugar and cocoa powder, alternating with heavy cream, and beat until fluffy. Stir in vanilla extract.
- Frost Cupcakes: Once cupcakes have completely cooled, pipe or spread the frosting evenly on top of each cupcake.
- Garnish and Serve: Garnish each cupcake with a fresh blackberry on top for a decorative touch and serve.
Notes
- Ensure blackberries are fresh and dry to prevent batter from becoming too watery.
- Boiling water helps intensify the chocolate flavor and creates a moist texture.
- Frost cupcakes only when completely cool to prevent melting.
- You can substitute buttermilk with 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice set for 5 minutes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Keywords: dark chocolate, blackberry, cupcakes, baked dessert, chocolate cupcakes, berry desserts
