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–+ servings
Dark Chocolate Blackberry Cupcakes

Indulge in Dark Chocolate Blackberry Cupcakes Bliss

Delight in the rich flavors of Dark Chocolate Blackberry Cupcakes, combining sweet and tart for a perfect dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 ½ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ½ cup Unsweetened Cocoa Powder Dutch-process cocoa can be used for a deeper taste.
  • 1 cup Granulated Sugar Can swap for brown sugar for a more complex flavor.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
  • 1 teaspoon Baking Soda Works with acidic ingredients for leavening.
  • ½ teaspoon Salt A small pinch can amplify sweetness.
  • ½ cup Unsalted Butter Coconut oil can be used for a dairy-free alternative.
  • 2 large Eggs For a vegan version, replace with flax eggs.
  • 1 teaspoon Vanilla Extract Pure extract is preferred for best flavor.
  • ½ cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 cup Fresh Blackberries Can be replaced with raspberries or strawberries.
  • ½ cup Dark Chocolate Chips Semi-sweet or milk chocolate can also be delightful.
Optional Toppings
  • 1 cup Fresh Whipped Cream A dollop adds extra indulgence.
  • ½ cup Sliced Fresh Blackberries Enhance visual appeal on top.
  • ½ cup Chocolate Ganache Drizzle for a luxurious touch.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together softened butter, eggs, and vanilla extract until fluffy.
  4. Gradually mix in the dry ingredients with buttermilk until combined, avoiding overmixing.
  5. Fold in blackberries and chocolate chips gently with a spatula.
  6. Pour batter into cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, testing doneness with a toothpick.
  8. Let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Experiment with fruits or nuts for unique variations.

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