The Perfect Dark Chocolate Blackberry Cupcakes Recipe

Rich, decadent dark chocolate blackberry cupcakes promise a luxurious dessert experience that will make your taste buds dance.

Sweet berries complement the intense cocoa notes in this irresistible treat.

Bakers passionate about bold flavors will adore this delightful combination.

Chocolate lovers seek unique desserts that surprise and delight the senses.

Each bite delivers a perfect balance of deep chocolate and bright fruity undertones.

Surprisingly simple ingredients create a sophisticated treat that looks like it came from a professional bakery.

Dive into this recipe and prepare to impress everyone at your next gathering.

Dark Chocolate Blackberry Cupcakes Bursting with Rich Flavor

• Boost Flavor Complexity: Dark chocolate and blackberry create an unexpected, luxurious flavor combination that transforms an ordinary cupcake into a gourmet dessert experience.
• Simplify Baking Process: The recipe requires basic ingredients and straightforward mixing techniques, making it accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Celebration Treat: Perfect for special occasions like birthdays, summer parties, or elegant gatherings where guests crave a sophisticated yet approachable dessert with a stunning visual appeal.
• Customize with Ease: Bakers can adjust the blackberry intensity by controlling the amount of puree in the buttercream or garnishing with fresh berries for extra personal flair.

Ingredients for Dark Chocolate Blackberry Cupcakes

• Flour: A key ingredient that provides structure to the cupcakes.
• Cocoa Powder: Delivers rich, deep chocolate flavor and dark color.
• Sugar: Adds sweetness and helps create a tender texture.
• Baking Soda, Baking Powder: Essential leavening agents that help the cupcakes rise.
• Salt: Enhances the overall flavor of the cupcakes.

• Buttermilk: Adds moisture and helps create a tender crumb.
• Vegetable Oil: Ensures the cupcakes remain soft and moist.
• Egg: Provides binding and structure to the batter.
• Vanilla Extract: Adds a warm, sweet background flavor.
• Hot Water: Helps dissolve the cocoa powder and creates a light batter.

• Blackberries: Fresh berries that add natural sweetness and texture to the cupcakes.
• Butter: The base for creating a creamy, rich buttercream frosting.
• Powdered Sugar: Provides sweetness and helps create a smooth frosting consistency.
• Blackberry Puree: Infuses the frosting with intense berry flavor.
• Heavy Cream: Helps adjust the frosting's texture and spreadability.

How to Bake Perfect Chocolate Blackberry Cupcakes

Step 1: Prepare Baking Space

Preheat the oven to 350°F. Line a muffin tin with cupcake liners, creating a perfect stage for your delicious treats.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Granulated sugar
• Baking soda
• Baking powder
• Salt

Ensure everything is well combined and free of lumps.

Step 3: Combine Wet Ingredients

• Buttermilk
• Vegetable oil
• Egg
• Vanilla extract

Whisk these ingredients until they form a smooth, harmonious mixture.

Step 4: Create Cupcake Batter

Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined.

Slowly add hot water, which will create a thin, silky batter. Carefully fold in chopped blackberries, distributing them evenly throughout the mixture.

Step 5: Bake Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Slide the muffin tin into the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean. Remove from the oven and let cupcakes cool completely on a wire rack.

Step 6: Whip Up Blackberry Buttercream

• Powdered sugar
• Blackberry puree
• Vanilla extract

If the frosting seems too thick, incorporate a splash of heavy cream to achieve a smooth, spreadable consistency.

Step 7: Decorate and Serve

Transfer the blackberry buttercream to a piping bag. Beautifully pipe the frosting onto the cooled cupcakes, creating swirls of deliciousness.

Serve and watch everyone’s eyes light up with joy!

Tips for Moist and Decadent Cupcakes

• Add an extra tablespoon of vegetable oil to ensure the cupcakes remain incredibly soft and tender.
• Toss chopped blackberries in a light dusting of flour before folding into the batter to prevent them from settling at the bottom.
• Replace hot water with strong brewed coffee to enhance the deep, rich chocolate taste without adding coffee flavor.
• Chill the blackberry buttercream for 10-15 minutes before piping to achieve cleaner, more defined frosting swirls.
• Substitute all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon xanthan gum for better texture and structure.

Creative Variations on Blackberry Cupcakes

• Berry Bliss Cupcakes: Replace blackberries with raspberries for a tangy, vibrant flavor profile that complements the dark chocolate base.
• Nutty Chocolate Haven: Sprinkle chopped almonds or hazelnuts on top of the buttercream for added crunch and richness.
• Mocha Magic Cupcakes: Incorporate a shot of espresso into the batter to enhance the deep chocolate notes and create a more complex taste.
• Lavender Chocolate Dream: Mix dried lavender into the buttercream for an elegant, aromatic touch that pairs beautifully with the dark chocolate and berry undertones.

Best Pairings for Chocolate Blackberry Cupcakes

• Pair Dark Rich Wine: Select a robust port wine or a full-bodied cabernet sauvignon that complements the deep chocolate and tangy blackberry flavors, enhancing the cupcake's luxurious profile.
• Mellow Coffee Match: Brew a smooth espresso or dark roast coffee with subtle chocolate undertones to create a harmonious balance with the cupcake's rich dark chocolate base.
• Creamy Accompaniment: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to contrast the intense chocolate and provide a cool, silky texture.
• Fruit Accent: Garnish with fresh blackberries or a small blackberry compote to amplify the fruit notes and add a vibrant, fresh element to the dessert experience.

Storing Chocolate Blackberry Cupcakes

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent buttercream from sticking.

Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Keep cupcakes at room temperature for 1-2 days if serving soon. Cover loosely with a clean kitchen towel to maintain moisture.

Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds. For frozen cupcakes, let them come to room temperature naturally to preserve the buttercream’s texture.

FAQs

• Can I use frozen blackberries instead of fresh ones?

Yes, you can use frozen blackberries. Thaw and drain them completely before adding to the batter to prevent excess moisture.

• How do I make blackberry puree for the buttercream?

Blend fresh or frozen blackberries in a food processor, then strain through a fine-mesh sieve to remove seeds. Measure the required amount for the recipe.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender, moist cupcake. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes as a substitute.

Dark Chocolate Blackberry Cupcakes Recipe

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4.9 from 31 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Dark chocolate blackberry cupcakes blend rich cocoa with tangy berries in a sophisticated dessert. Silky ganache and fresh blackberry compote elevate this indulgent treat, promising pure delight with each elegant bite.

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Ingredients

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Main Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup fresh blackberries
• 1/2 cup buttermilk
• 1/2 cup hot water

Dry Ingredients:

• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients and Additions:

• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Buttercream Ingredients:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup blackberry puree
• 1/2 teaspoon vanilla extract
• 12 tablespoons (3/4 cup) heavy cream

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Instructions

1. Warm the oven to 350°F and arrange cupcake liners in a muffin tin, ensuring even spacing.
2. Combine dry ingredients in a mixing bowl, whisking flour, cocoa powder, sugar, baking soda, baking powder, and salt until thoroughly blended.
3. In a separate container, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth and well-incorporated.
4. Gradually merge wet ingredients with dry mixture, stirring until just combined, creating a consistent batter.
5. Pour hot water into the batter, which will become noticeably thin, then gently fold chopped blackberries throughout the mixture.
6. Distribute batter evenly into cupcake liners, filling each approximately two-thirds full to allow proper rising.
7. Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center of a cupcake.
8. Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before frosting.
9. Prepare buttercream by beating butter until creamy and fluffy, then gradually incorporating powdered sugar, blackberry puree, and vanilla extract.
10. Adjust buttercream consistency with heavy cream if needed, creating a smooth, spreadable texture.
11. Use a piping bag to elegantly frost each cooled cupcake with blackberry buttercream, creating decorative swirls.

Notes

• Use room temperature ingredients to ensure smooth and even mixing, preventing lumpy batter and creating a more consistent texture.
• Gently fold blackberries into the batter to avoid crushing them, maintaining their shape and distributing them evenly throughout the cupcakes.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better structure.
• Adjust blackberry puree quantity in buttercream to control intensity of fruit flavor and prevent overly runny frosting.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 258 kcal
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 35 mg