These dark chocolate blackberry cupcakes are a dream come true for anyone who loves decadent, indulgent treats. The rich, moist dark chocolate cupcake pairs perfectly with the smooth, tangy blackberry buttercream, creating a balance of flavors that's hard to resist. Whether you're celebrating a special occasion or simply craving a sweet treat, these cupcakes are sure to satisfy your dessert desires.
Ingredients
For the Cupcakes:
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
½ cup buttermilk
½ cup hot coffee or hot water
1 teaspoon vanilla extract
For the Blackberry Buttercream:
½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup blackberry puree (strained to remove seeds)
½ teaspoon vanilla extract
A pinch of salt
For Garnish:
Fresh blackberries
Dark chocolate shavings (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat & Prep:
Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
Make the Cupcake Batter:
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth. Gradually mix in the dry ingredients, then stir in the hot coffee until everything is combined.
Bake:
Fill each cupcake liner about ⅔ full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Let the cupcakes cool completely before frosting.
Prepare the Blackberry Buttercream:
Beat the softened butter until fluffy. Gradually mix in the powdered sugar until smooth. Add the blackberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is creamy and well-combined.
Assemble & Serve:
Pipe or spread the blackberry buttercream onto the cooled cupcakes. Top each one with a fresh blackberry and optional dark chocolate shavings for an extra touch of elegance.
Servings and Timing
Servings: This recipe makes about 12 cupcakes.
Prep Time: 20 minutes
Bake Time: 18-20 minutes
Total Time: 40-45 minutes (including cooling time)
Variations
If you're looking to customize this recipe, here are a few variations to try:
Berry Variations: Swap out the blackberries for raspberries or blueberries for a different fruity twist.
Chocolate Variations: Use milk chocolate or semi-sweet chocolate in the buttercream for a sweeter frosting.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cupcakes.
Storage/Reheating
To store these cupcakes, place them in an airtight container and keep them at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Let them come to room temperature before serving. If you need to reheat, just pop them in the microwave for 10-15 seconds to enjoy them warm!
FAQs
How can I make these cupcakes even more chocolatey?
To enhance the chocolate flavor, I recommend using hot coffee instead of hot water in the cupcake batter. The coffee brings out the depth of the cocoa and gives the cupcakes an even richer chocolate taste.
Can I use regular butter instead of unsalted butter for the frosting?
Yes, you can use regular butter, but be sure to reduce the amount of salt in the recipe since regular butter is salted.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Place them in an airtight container or freezer bag and freeze for up to 3 months. Let them thaw completely before frosting and serving.
How can I make the frosting smoother?
If your frosting is too thick, you can add a little bit of milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
Can I make these cupcakes without buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
Conclusion
These dark chocolate blackberry cupcakes are a perfect balance of rich chocolate and fruity, tangy blackberry frosting. The texture of the cupcakes is soft and moist, while the blackberry buttercream adds a beautiful, creamy layer of flavor. Whether for a special occasion or just as a treat for yourself, these cupcakes are sure to impress. Enjoy.
Recipe:
Dark Chocolate Blackberry Cupcakes
- Total Time: 40-45 minutes (including cooling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these irresistible Dark Chocolate Blackberry Cupcakes that combine rich, moist chocolate with a tangy blackberry buttercream. Perfect for special occasions or a sweet treat, this easy-to-make recipe delivers a perfect balance of flavors and textures, topped with fresh blackberries and dark chocolate shavings. A dessert everyone will love!
Ingredients
For the Cupcakes:
1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
½ cup buttermilk
½ cup hot coffee or hot water
1 tsp vanilla extract
For the Blackberry Buttercream:
½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup blackberry puree (strained to remove seeds)
½ tsp vanilla extract
A pinch of salt
For Garnish:
Fresh blackberries
Dark chocolate shavings (optional)
Instructions
-
Preheat & Prep: Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
-
Make the Cupcake Batter: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth. Gradually mix in the dry ingredients, then stir in the hot coffee until everything is combined.
-
Bake: Fill each cupcake liner about ⅔ full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake. Let the cupcakes cool completely before frosting.
-
Prepare the Blackberry Buttercream: Beat the softened butter until fluffy. Gradually mix in the powdered sugar until smooth. Add the blackberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is creamy and well-combined.
-
Assemble & Serve: Pipe or spread the blackberry buttercream onto the cooled cupcakes. Top each one with a fresh blackberry and optional dark chocolate shavings for an extra touch of elegance.
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze before frosting for up to 3 months.
Frosting Tips: If your frosting is too thick, add a little milk or heavy cream, one tablespoon at a time, until it reaches your desired consistency.
Flavor Variations: Swap blackberries for raspberries or blueberries. You can also use milk or semi-sweet chocolate for a sweeter frosting.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
