Description
Indulge in these decadent Dark Chocolate Blackberry Cupcakes, a perfect balance of rich chocolate and tangy blackberry flavors. Topped with a luscious blackberry dark chocolate frosting, these gourmet treats are sure to impress at any gathering.
Ingredients
Scale
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot brewed coffee
- 1/2 cup blackberry purée (strained, from about 1 cup fresh or frozen blackberries)
Blackberry Dark Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup blackberry purée
- 1/3 cup dark cocoa powder
- 2–2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh blackberries for garnish
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a muffin tin.
- Mix dry ingredients: Whisk flour, cocoa, baking soda, and salt.
- Combine wet ingredients: Mix sugars, oil, eggs, buttermilk, vanilla, blackberry purée, and coffee.
- Blend batter: Gradually add dry ingredients to wet, mix until combined.
- Bake: Fill cupcake liners and bake for 18–22 minutes.
- Make frosting: Beat butter, add purée, cocoa, sugar, vanilla, and salt.
- Frost cupcakes: Once cooled, top with frosting and garnish with blackberries.
Notes
- For a smoother frosting, strain the purée to remove seeds.
- The coffee enhances the chocolate flavor without adding a coffee taste.
- You can use frozen blackberries—just thaw and purée.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
