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Dark Chocolate Blackberry Cupcakes Recipe

Dark Chocolate Blackberry Cupcakes Recipe


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4.9 from 31 reviews

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

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

  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