Dark Chocolate Blackberry Cupcakes: Indulge in a Decadent Dessert Delight

🖋️ Written by Emma

Why Make This Recipe

Dark chocolate blackberry cupcakes are a treat that will satisfy anyone’s sweet tooth. These cupcakes combine rich dark chocolate with the tartness of fresh blackberries, creating a perfect balance of flavors. They are ideal for parties, special occasions, or just for a cozy dessert at home. Each bite is a delicious blend that leaves you wanting more!

How to Make Dark Chocolate Blackberry Cupcakes

Ingredients:

• Dark cocoa powder
• Blackberries
• Chocolate frosting
• Chocolate shavings

Directions:

1. Preheat your oven and prepare your cupcake liners in a muffin tin.
2. In a mixing bowl, combine dark cocoa powder and other dry ingredients.
3. In another bowl, mix together wet ingredients and then combine with the dry mixture.
4. Gently fold in the blackberries into the batter.
5. Fill the cupcake liners with batter and bake until a toothpick comes out clean.
6. Let the cupcakes cool on a wire rack.
7. Using a piping bag or a spatula, frost each cooled cupcake generously with the chocolate frosting. You can get creative with your frosting technique, whether you prefer a simple swirl or a more elaborate design.
8. If desired, garnish the frosted cupcakes with additional fresh blackberries or chocolate shavings for an extra touch of elegance.
9. Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 3 days. Enjoy your delicious dark chocolate blackberry cupcakes!

How to Serve Dark Chocolate Blackberry Cupcakes

These cupcakes are best served fresh but can also be enjoyed later. Simply place them on a nice dessert platter and serve them alongside some extra blackberries or a scoop of vanilla ice cream for an extra indulgence. They make a stunning dessert centerpiece for any gathering!

How to Store Dark Chocolate Blackberry Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature. They will last for up to 3 days. If you want to save them longer, you can freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Dark Chocolate Blackberry Cupcakes

1. Use high-quality dark cocoa powder for the best flavor.
2. Fresh blackberries work best, but you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain them first.
3. Mix the batter gently to avoid overmixing, which can make the cupcakes tough.
4. Allow the cupcakes to cool completely before frosting them for the best results.

Variation

You can customize your dark chocolate blackberry cupcakes by adding a touch of orange zest to the batter for a citrus twist. Or, you could use white chocolate frosting instead of chocolate for a different flavor profile.

FAQs

1. Can I use other berries instead of blackberries?
Yes, you can use raspberries or blueberries as a great alternative if you prefer.

2. Can I make these cupcakes gluten-free?
Absolutely! Just substitute the all-purpose flour with a good gluten-free flour mix.

3. How can I make these cupcakes more chocolaty?
You can add chocolate chips to the batter for an extra chocolatey kick!

Emma

Dark Chocolate Blackberry Cupcakes

Dark Chocolate Blackberry Cupcakes are an indulgent dessert with a rich chocolate base and tart blackberry bursts. Perfect for parties or cozy nights in, they balance deep cocoa flavor with fruity freshness in every bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 0.75 cup dark cocoa powder
• 1.25 cups all-purpose flour
• 1 cup sugar
• 0.5 tsp salt
• 1 tsp baking soda
• 2 large eggs
• 0.5 cup buttermilk
• 0.5 cup vegetable oil
• 1 tsp vanilla extract
• 0.5 cup warm water
• 1 cup fresh blackberries, chopped
• Chocolate frosting, for topping
• Chocolate shavings or extra blackberries, for garnish (optional)

Equipment

• muffin tin
• cupcake liners
• mixing bowls
• whisk or hand mixer
• wire cooling rack
• piping bag or spatula

Method

 

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, salt, and baking soda.
3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Stir into dry mixture, then add warm water and mix until smooth.
4. Gently fold in chopped blackberries.
5. Fill cupcake liners 2/3 full and bake for 18–22 minutes, or until a toothpick comes out clean.
6. Let cool completely on a wire rack.
7. Frost cupcakes with chocolate frosting and garnish with chocolate shavings or a fresh blackberry.

Notes

Use fresh blackberries for best results. Let cupcakes cool fully before frosting to avoid melting. Optional: Add orange zest for a citrus twist, or swap chocolate frosting for white chocolate for contrast.