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Dark Chocolate Blackberry Cupcakes Recipe
Ben Carraoli

Dark Chocolate Blackberry Cupcakes Recipe

I recently baked a batch of these Dark Chocolate Blackberry Cupcakes, and the result was pure bliss. The deep, rich chocolate flavor perfectly balances the tartness of fresh blackberries, creating a truly unforgettable dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Calories: 275
Ingredients Method

Ingredients
  

  • For the Cupcakes:
  • 1 ½ cups All-Purpose Flour: This is the structural base of your cupcakes giving them a tender crumb.
  • ¾ cup Unsweetened Cocoa Powder: For that deep intense chocolate flavor that defines the recipe.
  • 1 ½ cups Granulated Sugar: Provides the right amount of sweetness to balance the cocoa and blackberries.
  • 1 ½ tsp Baking Powder: The leavening agent that helps the cupcakes rise and become fluffy.
  • ½ tsp Salt: A small amount enhances all the other flavors.
  • 2 Large Eggs: Use room temperature eggs to help bind the batter and add moisture.
  • ¾ cup Buttermilk: Its slight tang and acidity contribute to a tender moist cupcake.
  • ½ cup Vegetable Oil: Ensures the cupcakes stay moist and soft long after baking.
  • 1 cup Dark Chocolate Chips: Adds extra pockets of melted chocolate goodness throughout the cake.
  • 1 cup Fresh Blackberries: The star ingredient providing a burst of tart, fruity flavor.
  • For the Blackberry Buttercream Frosting:
  • 1 cup Unsalted Butter: Make sure it's softened to room temperature for a smooth creamy frosting.
  • 4 cups Powdered Sugar: The base of the frosting providing sweetness and structure. Sift it to avoid lumps.
  • ¼ cup Blackberry Puree: Made from fresh blackberries this gives the frosting its beautiful color and flavor.

Method
 

  1. First, preheat your oven to 350°F (175°C). While the oven heats up, line a standard 12-cup muffin tin with paper cupcake liners. This step prevents the cupcakes from sticking and makes cleanup much easier.
  2. In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Sifting is an important step as it removes any lumps and aerates the ingredients, leading to a lighter cupcake.
  3. In a separate medium-sized bowl, whisk together the large eggs until they are light and frothy. Then, add the buttermilk and vegetable oil, continuing to whisk until the mixture is smooth and well combined. This wet mixture is key to the cupcakes' moisture.
  4. Gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, stir until everything is just combined. Be careful not to overmix the batter, as this can lead to tough, dense cupcakes.
  5. Now it’s time to add the dark chocolate chips. Gently fold them into the batter until they are evenly distributed. This ensures you get a delightful bit of melted chocolate in every single bite of your finished cupcake.
  6. Carefully fill each cupcake liner about two-thirds full with the batter. This gives them enough space to rise without overflowing. Bake in the preheated oven for 18-20 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  7. Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. While they cool, prepare your blackberry buttercream frosting. Once the cupcakes are fully cooled, pipe or spread the frosting on top and garnish with a fresh blackberry.