Description
Indulge in the rich, decadent flavors of these Dark Chocolate Blackberry Cupcakes. Moist dark chocolate cupcakes studded with juicy blackberries and topped with a luscious blackberry buttercream frosting.
Ingredients
Scale
Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot brewed coffee
- 1/2 cup fresh blackberries, mashed
Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup dark cocoa powder
- 1/4 cup blackberry puree (strained)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream (as needed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine sugars, oil, eggs, and vanilla. Stir in mashed blackberries. Alternate adding dry ingredients and buttermilk, then mix in hot coffee. Fill cupcake liners and bake for 18–20 minutes.
- Make the frosting: Beat butter until fluffy. Add powdered sugar, cocoa, and salt. Mix in blackberry puree and vanilla. Adjust consistency with heavy cream.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with a blackberry.
Notes
- To make blackberry puree, mash and strain fresh or thawed frozen blackberries. For extra richness, fold in mini chocolate chips before baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
