Dark Chocolate Blackberry Cupcakes
These delightful cupcakes are a perfect blend of rich chocolate and sweet-tart blackberries, making them an irresistible treat!
Servings: 12 servings
Calories: 320kcal
Equipment
- Cupcake Pan
- Mixing Bowls
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- 1/2 cup fresh blackberries, mashed
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup blackberry puree (strained to remove seeds)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp heavy cream (if needed for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, mix melted butter and brown sugar until smooth. Add eggs, vanilla extract, and mashed blackberries.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Stir in hot coffee until the batter is smooth.
- Fill cupcake liners 3/4 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, blackberry puree, and vanilla extract. If needed, add heavy cream for consistency.
- Frost the cooled cupcakes and enjoy!
Notes
For extra richness, add chocolate chips to the batter. Store cupcakes in an airtight container for up to 3 days, or freeze unfrosted cupcakes for up to 3 months.
Nutrition
Calories: 320kcal | Fat: 18g