Description
Delight in these rich and moist Dark Chocolate Blackberry Cupcakes featuring a luscious blackberry-infused buttercream frosting. Combining deep cocoa flavors with the sweet-tart burst of fresh blackberries, these cupcakes are perfect for any celebration or a decadent treat.
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
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Mix wet ingredients: In a separate large bowl, beat the sugar, eggs, vegetable oil, and vanilla extract with an electric mixer until the mixture is smooth and well combined.
- Combine dry and wet ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix 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 break them up too much to keep bursts of fruit throughout the cupcakes.
- Fill cupcake liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: Using an electric mixer, beat the softened butter in a large bowl until it is smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, about one cup at a time, mixing well after each addition to maintain a fluffy texture.
- Incorporate blackberries and vanilla: Add the mashed blackberries and vanilla extract to the frosting and beat until the mixture is light and fluffy.
- Adjust frosting consistency: If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired spreading or piping consistency.
- Frost the cupcakes: Once the cupcakes are fully cooled, spread or pipe the blackberry frosting onto each cupcake evenly.
- Garnish: Optionally, top each cupcake with a few fresh blackberries for added flavor and an elegant appearance.
- Serve: Serve the cupcakes at room temperature and enjoy the delightful combination of rich dark chocolate and fruity blackberries!
Notes
- Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use fresh or thawed blackberries; frozen whole blackberries work well in the batter.
- Adjust the amount of powdered sugar in frosting depending on your desired sweetness and consistency.
- For a dairy-free version, substitute butter and cream with suitable alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
