Description
Delight in these luscious Dark Chocolate Blackberry Cupcakes, featuring a moist cocoa-infused base blended with fresh blackberries and dark chocolate chips, topped with a rich and fluffy chocolate buttercream frosting garnished with fresh blackberries. Perfect for chocolate lovers seeking a fruity twist in a classic cupcake.
Ingredients
Scale
Cupcake Batter
- 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
Chocolate 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 flour, cocoa powder, baking soda, and salt to combine and aerate the mixture.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, followed by the vanilla extract to incorporate flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined to avoid overmixing.
- Fold in Blackberries and Chocolate Chips: Gently fold in the mashed blackberries and dark chocolate chips until they are evenly distributed throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the butter until smooth and creamy as the base for the frosting.
- Add Powdered Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, beating to combine thoroughly and create a chocolatey texture.
- Add Vanilla and Cream: Add vanilla extract and 1 tablespoon of heavy cream, then beat on high speed for 1-2 minutes to achieve a light and fluffy consistency. Add more cream if needed to adjust thickness.
- Frost Cupcakes: Once the cupcakes have cooled, frost them generously using a piping bag or spatula for a beautiful finish.
- Garnish: Place a fresh blackberry on top of each frosted cupcake for an elegant and fruity garnish.
Notes
- Ensure the butter and eggs are at room temperature for better batter consistency.
- Do not overmix the batter to keep cupcakes tender and moist.
- If fresh blackberries are not available, frozen can be used but thaw them and drain excess juice before mashing.
- To make frosting consistency thinner or thicker, adjust the amount of heavy cream accordingly.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These cupcakes can be served slightly chilled or at room temperature based on preference.
