Description
Delight in these moist and flavorful Dark Chocolate Blackberry Cupcakes featuring a rich cocoa-infused cake filled with fresh blackberries and topped with a luscious blackberry buttercream frosting. Perfectly balanced with the sweetness of powdered sugar and the tartness of fresh berries, these cupcakes are an indulgent treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup fresh blackberries (or frozen, thawed)
Frosting
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup fresh blackberries, mashed
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Incorporate dry with wet: Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the whole milk, mixing gently until just combined to avoid overmixing.
- Add boiling water: Stir in the boiling water carefully to thin the batter, resulting in a smooth consistency that will produce moist cupcakes.
- Fold in blackberries: Gently fold the fresh blackberries into the batter, taking care not to break them up excessively to keep bursts of berry flavor intact.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare frosting base: In a large bowl, beat the softened unsalted butter with an electric mixer until it becomes smooth and creamy.
- Add powdered sugar: Gradually incorporate the powdered sugar, one cup at a time, mixing well after each addition to build a fluffy texture.
- Flavor the frosting: Mix in the mashed fresh blackberries and vanilla extract, continuing to beat the frosting until it is light and fluffy.
- Adjust consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until the desired spreadable consistency is achieved.
- Frost cupcakes: Once the cupcakes are completely cooled, pipe or spread the blackberry frosting generously onto each cupcake.
- Garnish: Optionally, top each cupcake with a fresh blackberry for an elegant and flavorful decoration.
- Serve: Serve the cupcakes at room temperature to fully enjoy the rich dark chocolate and sweet-tart blackberry flavors.
Notes
- For best results, use fresh blackberries, but frozen thawed berries can be substituted.
- Be careful when folding in the blackberries to avoid breaking them and turning the batter too purple.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- You can adjust the sweetness of the frosting by using 3 to 4 cups of powdered sugar depending on your taste.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring chilled cupcakes back to room temperature before serving for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
