Description
Indulge in the rich, velvety flavor of Dark Chocolate Blackberry Cupcakes topped with luscious chocolate frosting and fresh blackberries. These moist cupcakes combine the deep intensity of dark cocoa with the sweet tartness of blackberries, finished with elegant chocolate shavings for a visually stunning and delicious treat perfect for any occasion.
Ingredients
Scale
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh blackberries, chopped
Frosting and Garnish
- 1 cup chocolate frosting (store-bought or homemade)
- Fresh blackberries for garnish
- Chocolate shavings for garnish
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternately add the dry ingredients and buttermilk to the wet mixture, mixing just until combined. Gently fold in chopped blackberries.
- Bake and Cool: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack before frosting.
- Frost the Cupcakes: Using a piping bag or spatula, frost each cooled cupcake generously with chocolate frosting. Create swirls or any design you prefer for a beautiful finish.
- Garnish: Decorate the frosted cupcakes with fresh blackberries and sprinkle chocolate shavings on top for an elegant touch.
- Serve and Store: Serve cupcakes immediately for best flavor and texture, or store them in an airtight container at room temperature for up to 3 days.
Notes
- Use fresh blackberries for the best flavor and texture in the cupcakes and garnish.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Chocolate shavings can be made using a vegetable peeler on a bar of dark chocolate.
- These cupcakes can be refrigerated for up to 5 days but allow them to come to room temperature before serving.
- For a dairy-free option, substitute buttermilk with almond milk mixed with lemon juice and use dairy-free frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate frosting, dessert recipe, berry cupcakes
