Dark Chocolate Blackberry Cupcakes are a delicious treat that combines rich chocolate flavor with sweet and tangy blackberries. These cupcakes are soft, moist, and topped with a smooth blackberry frosting that makes them perfect for any occasion. Whether you’re celebrating a birthday, hosting a get-together, or just treating yourself, these cupcakes are sure to impress!
Why Make This Recipe
This recipe is a fantastic choice for chocolate lovers who also enjoy the unique taste of blackberries. The combination of dark chocolate and fresh fruit offers a delightful contrast that makes each bite special. Plus, making these cupcakes from scratch is fun and rewarding. You’ll love the aroma that fills your kitchen while they bake!
How to Make Dark Chocolate Blackberry Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- 1/2 cup fresh blackberries, mashed
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup blackberry puree (strained to remove seeds)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp heavy cream (if needed)
Directions:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, then stir in the mashed blackberries.
- Alternately add the dry ingredients and buttermilk, mixing gently.
- Stir in the hot coffee until just combined.
- Fill the cupcake liners about 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the softened butter until creamy.
- Add powdered sugar, blackberry puree, and vanilla extract, then beat until fluffy. If needed, add cream to reach desired consistency.
- Pipe the frosting onto the cooled cupcakes.
- Enjoy! For an elegant touch, garnish with a fresh blackberry or a drizzle of melted chocolate.
How to Serve Dark Chocolate Blackberry Cupcakes
Serve these cupcakes at room temperature for the best flavor. You can display them on a beautiful plate or a cupcake stand for an appealing presentation. They make a great dessert after dinner or a sweet snack during the day.
How to Store Dark Chocolate Blackberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best taste.
Tips to Make Dark Chocolate Blackberry Cupcakes
- Use fresh blackberries for the best flavor, but you can substitute with frozen ones if needed. Just make sure to thaw and drain them first.
- Don’t overmix the batter; mix until just combined for soft and fluffy cupcakes.
- If you want a richer chocolate flavor, add a pinch of espresso powder to the batter.
Variation
You can add a chocolate ganache on top of the frosting for an extra layer of chocolate flavor or switch up the fruit and use raspberries or strawberries instead of blackberries.
FAQs
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.Can I freeze these cupcakes?
Absolutely! You can freeze the baked cupcakes without frosting for up to three months. Just thaw them completely before adding frosting.What can I use instead of buttermilk?
If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar added to it. Let it sit for a few minutes before using.
Enjoy making and sharing these delightful Dark Chocolate Blackberry Cupcakes!
Dark Chocolate Blackberry Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee (or hot water) Use hot coffee for deeper flavor.
- ½ cup fresh blackberries, mashed Fresh blackberries recommended for best flavor.
For the Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup blackberry puree (strained to remove seeds)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp heavy cream Use if needed to reach desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix melted butter and brown sugar until smooth.
- Add eggs and vanilla extract, then stir in the mashed blackberries.
- Alternately add the dry ingredients and buttermilk, mixing gently.
- Stir in the hot coffee until just combined.
Baking
- Fill the cupcake liners about 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Add powdered sugar, blackberry puree, and vanilla extract, then beat until fluffy.
- If needed, add cream to reach desired consistency.
Assembly
- Pipe the frosting onto the cooled cupcakes.
- Enjoy! For an elegant touch, garnish with a fresh blackberry or a drizzle of melted chocolate.
