Description
Delight in these rich and moist Dark Chocolate Blackberry Cupcakes that combine the deep flavor of cocoa with the fresh, tangy burst of blackberries. Perfectly fluffy and topped with luscious blackberry buttercream frosting, these cupcakes make a decadent treat for any occasion.
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 (if needed for consistency)
Instructions
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Combine wet ingredients: In a separate large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
- Incorporate dry and wet alternately: Gradually add the dry ingredients to the wet mixture, alternating with whole milk. Mix gently until just combined, avoiding overmixing to keep the cupcakes tender.
- Add boiling water: Stir in the boiling water carefully to create a smooth, slightly thin batter texture which will make for moist cupcakes.
- Fold in blackberries: Gently fold in the fresh blackberries, taking care not to break them up too much to maintain their burst of flavor and texture inside the cupcakes.
- Prepare to bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool cupcakes: Allow the cupcakes to cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely before frosting.
- Make the frosting: In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy, setting the foundation for a fluffy frosting.
- Add powdered sugar: Gradually add powdered sugar, one cup at a time, mixing well after each addition to achieve a light consistency.
- Incorporate flavor: Add the mashed blackberries and vanilla extract into the buttercream and beat the mixture until it is light, fluffy, and fruity.
- Adjust frosting consistency: If the frosting is too thick for spreading or piping, add heavy cream one tablespoon at a time until the desired consistency is reached.
- Frost cupcakes: Once cupcakes are completely cool, frost each cupcake with the blackberry buttercream either by piping or spreading for an attractive finish.
- Garnish and serve: Optionally, decorate cupcakes with fresh blackberries on top for extra flavor and elegant presentation, then serve at room temperature and enjoy.
Notes
- You can substitute thawed frozen blackberries if fresh are not available.
- Be careful when folding in the blackberries to prevent the batter from becoming overly purple or soggy.
- Adjust the powdered sugar in the frosting based on your preferred sweetness and desired consistency.
- For a dairy-free option, substitute butter with a vegan alternative and milk with plant-based milk, adjusting frosting with dairy-free cream substitutes.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
