Description
These Dark Chocolate Blackberry Cupcakes combine rich, moist chocolate cake with a fresh blackberry twist. The cupcakes feature a tender crumb infused with cocoa and bursts of juicy blackberries, topped with a creamy, homemade blackberry buttercream frosting. Perfect for dessert lovers seeking a delightful balance of deep chocolate and fruity freshness.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup fresh blackberries (or frozen, thawed)
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup fresh blackberries, mashed
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (if needed for consistency)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate large bowl, beat together granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, alternating with the whole milk, mixing gently until just combined to avoid overmixing.
- Add boiling water: Stir in the boiling water carefully to create a smooth, slightly thin batter.
- Fold in blackberries: Gently fold in the fresh blackberries, taking care not to crush them to maintain their texture.
- Fill cupcake liners: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting base: Using an electric mixer, beat the softened unsalted butter in a large bowl until smooth and creamy.
- Add powdered sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition to incorporate fully.
- Add blackberries and vanilla: Mix in the mashed fresh blackberries and vanilla extract, then continue beating until the frosting is light and fluffy.
- Adjust frosting consistency: If the frosting is too thick, add heavy cream one tablespoon at a time, mixing well until you reach your desired spreading or piping consistency.
- Frost cupcakes: Once cupcakes are completely cool, frost them with the blackberry buttercream using a piping bag or a spatula.
- Garnish: Optionally, top each cupcake with a fresh blackberry for added flavor and decoration.
- Serve: Serve the cupcakes at room temperature and enjoy the delightful contrast of rich dark chocolate and sweet-tart blackberries.
Notes
- Use fresh or thawed frozen blackberries depending on availability.
- If blackberries are too large, gently chop them to distribute evenly in the batter.
- Boiling water helps intensify the chocolate flavor and creates a tender cake crumb.
- Adjust powdered sugar quantity in the frosting to achieve your preferred sweetness and thickness.
- Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
