Decadent 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
Scale
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
