Description
Dark Chocolate Blackberry Cupcakes are moist, tender, and decadently rich treats that perfectly combine the bittersweet depth of dark chocolate with the fresh, juicy tartness of blackberries. Ideal for any occasion, these cupcakes balance intense flavors with a soft crumb, making them irresistible desserts that delight both the eyes and palate.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder (optional, if not using chopped chocolate)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Flavor and Add-ins
- 4 oz high-quality dark chocolate, chopped or chips
- 1 cup fresh blackberries, washed and patted dry
Instructions
- Prepare Your Ingredients: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Measure all ingredients, chop the dark chocolate if using chunks, and wash blackberries carefully, drying them to avoid extra moisture.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder (if using), baking powder, baking soda, and salt to ensure even distribution and prevent lumps.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes, introducing air for tender cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to avoid overworking the batter.
- Fold in Blackberries and Chocolate: Gently fold in the fresh blackberries and chopped dark chocolate, distributing evenly without breaking the berries.
- Bake: Divide the batter evenly into cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Allow cupcakes to cool completely before frosting.
Notes
- Use room temperature ingredients for even mixing and better texture.
- Do not overmix the batter to keep cupcakes light and tender.
- Fold blackberries gently to prevent bleeding and maintain pretty specks in the cupcakes.
- Start checking cupcake doneness at 18 minutes as ovens vary.
- Cool cupcakes completely before frosting to avoid melting or sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: dark chocolate cupcakes, blackberry cupcakes, fruit desserts, moist cupcakes, chocolate desserts
