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