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Dark Chocolate Blackberry Cupcakes Recipe

Dark Chocolate Blackberry Cupcakes Recipe
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★★★★★

5.1 from 19 reviews

Deliciously rich and moist dark chocolate cupcakes bursting with fresh blackberries, topped with creamy chocolate frosting and garnished with chocolate shavings. Perfect for chocolate lovers seeking a fruity twist in their dessert.

Ingredients

Scale

Cupcake Batter

  • 1 cup all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup fresh blackberries

Frosting & Garnish

  • 1 cup chocolate frosting (store-bought or homemade)
  • 2 tablespoons dark chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt to ensure even mixing.
  3. Combine Wet Ingredients: In another bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture alternately with buttermilk, starting and ending with the dry ingredients, stirring gently to avoid overmixing.
  5. Add Blackberries: Carefully fold in the fresh blackberries to the batter to maintain their shape and distribute evenly.
  6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Frost: Once cooled, frost cupcakes generously with chocolate frosting using a spatula or piping bag.
  10. Garnish: Sprinkle dark chocolate shavings on top of the frosting for an elegant finish.

Notes

  • Make sure blackberries are fresh and dry to prevent batter from becoming too wet.
  • You can substitute buttermilk with milk mixed with 1 tablespoon vinegar if unavailable.
  • For an extra fruity flavor, add a teaspoon of blackberry jam into the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate dessert, fruity chocolate cupcakes, chocolate frosting cupcakes

Find it online: https://zestywithzane.com/dark-chocolate-blackberry-cupcakes-recipe/