Description:
These decadent dark chocolate cupcakes are complemented by the natural sweetness and tang of fresh blackberries. The rich chocolate flavor perfectly balances with the juicy, slightly tart blackberries, making each bite an indulgent treat. With a creamy blackberry buttercream frosting to top it off, these cupcakes are a perfect combination of rich chocolate and fruity freshness!
Origin:
These cupcakes combine two classic favorites: dark chocolate and berries. The inspiration comes from the harmonious pairing of dark chocolate and fruit, a combination cherished in various desserts worldwide. The rich chocolate base is elevated with the addition of fresh blackberries, creating a dessert that’s perfect for any occasion.
Ingredients (Makes 12 cupcakes):
For the Dark Chocolate Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder (preferably dark)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup buttermilk (or whole milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water (or brewed coffee for a deeper flavor)
- 1/2 cup fresh blackberries (you can also use frozen, thawed)
For the Blackberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 2-3 cups powdered sugar (depending on desired sweetness)
- 1 tsp vanilla extract
- 2 tbsp blackberry puree (from fresh or frozen blackberries)
- 1-2 tbsp heavy cream (or milk for a lighter version)
- A pinch of salt
Optional Ingredients:
- A few extra fresh blackberries for garnish
- Dark chocolate chips to mix into the batter for an extra chocolatey bite
- A drizzle of melted chocolate for decoration
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the Cupcake Batter:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk together the granulated sugar, brown sugar, egg, buttermilk, vegetable oil, and vanilla extract until smooth and combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Next, pour in the hot water (or coffee) and stir until smooth — the batter will be thin, but that’s okay.
Gently fold in the fresh blackberries (or gently mash them if you prefer a smoother texture). If you’re adding dark chocolate chips, now’s the time to fold them in as well.
3. Bake the Cupcakes:
Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Blackberry Buttercream Frosting:
While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the softened butter until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract, blackberry puree, and a pinch of salt. Mix until smooth.
If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency. If the frosting is too runny, add more powdered sugar until it’s firm enough to pipe.
5. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the blackberry buttercream onto the cupcakes. You can use a piping bag for a more decorative look or simply spread it with a knife for a rustic touch.
6. Garnish & Serve:
Garnish with a fresh blackberry on top or drizzle with a bit of melted dark chocolate for an extra indulgent touch. Serve and enjoy the rich chocolate and fruity burst of flavor!
Tips for Success:
- Fresh or Frozen Blackberries: Both work well, but if using frozen, be sure to thaw and drain them to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to ensure light, fluffy cupcakes.
- Frosting Consistency: If you prefer a firmer frosting, reduce the amount of heavy cream or milk you add. For a softer frosting, add more liquid.
- Flavor Depth: For a deeper flavor, swap the hot water for brewed coffee. It will enhance the richness of the dark chocolate without tasting like coffee.
Recommendations:
Pair these cupcakes with a cup of coffee, espresso, or tea to balance the sweetness and bring out the deep flavors of both the chocolate and the blackberries. These would also make an elegant addition to any dessert table or special occasion.
Nutrition (per cupcake, approximate):
- Calories: 320 kcal
- Protein: 3 g
- Fat: 17 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Sugar: 28 g
- Sodium: 150 mg
Enjoy making these Dark Chocolate Blackberry Cupcakes — they are a treat that’s both rich and refreshing! Let me know how they turn out or if you’d like any adjustments.
