Description
These Dark Chocolate Blackberry Cupcakes offer a decadent and moist chocolate treat infused with fresh blackberries, topped with a luscious blackberry buttercream frosting. Perfectly balanced with the rich flavor of dark cocoa and the tart sweetness of blackberries, these cupcakes are ideal for any celebration or a delightful dessert.
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 thawed frozen blackberries)
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 (optional, for consistency)
Instructions
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients and milk: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Mix just until combined to avoid overmixing.
- Thin the batter: Stir in the boiling water carefully. This will create a thinner batter, which results in moist cupcakes.
- Fold in blackberries: Gently fold in the fresh blackberries, taking care not to break them up too much to maintain bursts of flavor.
- Fill cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check by inserting a toothpick into the center of a cupcake; it should come out clean when done.
- Cool: Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a large bowl, beat the softened unsalted butter using an electric mixer until smooth and creamy.
- Add powdered sugar: Gradually sift in the powdered sugar, one cup at a time, beating well after each addition to ensure a fluffy texture.
- Add flavor: Mix in the mashed fresh blackberries and vanilla extract, beating until the frosting is light and fluffy.
- Adjust consistency: If the frosting is too thick for spreading or piping, add heavy cream one tablespoon at a time until desired consistency is reached.
- Frost cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to spread the blackberry frosting on each cupcake evenly.
- Garnish: Optionally, top each cupcake with a fresh blackberry for visual appeal and an extra burst of flavor.
- Serve: Serve the cupcakes at room temperature to enjoy the perfect blend of rich dark chocolate and sweet-tart blackberries.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use fresh blackberries if possible for the best flavor; frozen can be used if thawed and drained well.
- Adjust the number of powdered sugar cups to achieve your preferred frosting sweetness and texture.
- For a dairy-free option, substitute butter with vegan margarine and heavy cream with non-dairy milk.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
