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)

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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 2/3 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