Description
Indulge in these decadent Dark Chocolate Blackberry Cupcakes, combining rich cocoa flavors with the natural sweetness of fresh blackberries. Topped with a creamy, fluffy chocolate frosting and adorned with fresh berries, these cupcakes are perfect for any chocolate lover seeking a fruity twist.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blackberries, mashed
- 1/2 cup dark chocolate chips
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
- Fresh blackberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then add the vanilla extract and mix thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, gently mixing just until combined to avoid overmixing.
- Fold in Blackberries and Chocolate Chips: Carefully fold the mashed fresh blackberries and dark chocolate chips into the batter until evenly distributed.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake pan, filling each liner about two-thirds full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake the cupcakes for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder to the butter, beating until well combined.
- Flavor and Adjust:** Stir in the vanilla extract and 1 tablespoon of heavy cream. Beat the frosting on high speed for 1-2 minutes until it becomes light and fluffy. Add more heavy cream, one teaspoon at a time, if the frosting is too thick.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them generously using a piping bag or a spatula.
- Garnish: Top each cupcake with a fresh blackberry for an elegant finish and added flavor.
Notes
- Ensure the blackberries are mashed to evenly distribute their flavor throughout the batter.
- Do not overmix the batter after adding the dry ingredients to keep cupcakes tender.
- Use room temperature butter and eggs for best mixing results.
- Check the cupcakes a couple of minutes before the minimum baking time to prevent overbaking.
- Adjust frosting consistency with heavy cream depending on the climate and room temperature.
- Fresh blackberries used as garnish not only enhance presentation but also add a fresh tartness that complements the rich chocolate.
