Why you will love this recipe
If you’re a chocolate aficionado with a soft spot for fruity accents, these Dark Chocolate Blackberry Cupcakes are about to become your new obsession. Imagine sinking your teeth into a cupcake so rich and decadent, the dark chocolate melts on your tongue, followed by an explosion of sweet and tangy blackberry flavor. These aren’t just cupcakes; they’re a symphony of flavors and textures. The moist, tender crumb of the chocolate cupcake is perfectly complemented by the airy, creamy blackberry frosting. It’s a delightful contrast that will leave you craving more. What makes these cupcakes truly special is the combination of simple, wholesome ingredients and straightforward steps. They are easy enough for a weekend baking project, yet impressive enough to serve at a sophisticated gathering. Whether you’re celebrating a special occasion or simply want to treat yourself, these cupcakes are guaranteed to bring a smile to your face. Each bite is a comforting hug that warms the soul. The hint of coffee enhances the chocolate’s depth, while the fresh blackberries add a vibrant burst of freshness that cuts through the richness, making it a perfectly balanced dessert. Plus, the beautiful purple hue of the blackberry frosting adds an elegant touch that makes these cupcakes a feast for the eyes as well as the palate. Trust me; once you’ve tried these cupcakes, you’ll never look at store-bought cupcakes the same way again.
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee (or hot water)
- ½ cup fresh blackberries, mashed
For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup blackberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed)
Preparation:
Step 1: Preheat and Prep: Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a standard 12-cup cupcake pan with paper liners. This will prevent the cupcakes from sticking and make them easier to remove. Ensure the oven rack is positioned in the center to promote even baking.
Step 2: Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This step is crucial for ensuring that the leavening agents (baking soda) are evenly distributed throughout the dry ingredients, resulting in a light and airy cupcake texture. Whisk for at least 30 seconds to incorporate air and eliminate any lumps.
Step 3: Mix Wet Ingredients: In a separate, larger bowl, combine the melted unsalted butter and brown sugar. Mix them until they are smooth and well combined. This can be done with an electric mixer on medium speed or by hand with a whisk. Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and mashed fresh blackberries. Ensure the blackberries are thoroughly mashed to release their juices, enhancing the flavor in the batter.
Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to tough cupcakes. After the wet and dry are almost combined, carefully pour in the hot coffee (or hot water) and gently stir until just combined. The hot liquid helps to bloom the cocoa powder, enhancing the chocolate flavor and creating a moist cupcake.
Step 5: Fill and Bake: Fill each cupcake liner about ¾ full with the batter. This allows the cupcakes to rise without overflowing. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close watch to avoid overbaking.
Step 6: Cool: Once baked, remove the cupcakes from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Cupcakes should be completely cool before frosting to prevent the frosting from melting.
Step 7: Prepare Frosting: While the cupcakes are cooling, prepare the blackberry frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until it is light and creamy. Gradually add the powdered sugar, beating on low speed until well combined. Stir in the blackberry puree (strained to remove seeds) and vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes.
Step 8: Adjust Consistency: If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency. Be cautious not to add too much liquid, as it can make the frosting too thin.
Step 9: Frost: Once the cupcakes are completely cool, frost them with the blackberry frosting using a piping bag or a butter knife.
COOKING Rating:
Easy to Medium
Serving Suggestions:
These Dark Chocolate Blackberry Cupcakes are perfect for any occasion. Serve them at:
- Birthday parties
- Bridal showers
- Baby showers
- Holiday gatherings
- Or simply as a sweet treat for yourself!
Pair them with:
- A glass of cold milk
- A cup of hot coffee or tea
- A scoop of vanilla ice cream for an extra indulgent dessert
Tips:
- For a more intense chocolate flavor, use dark cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the ½ cup mark. Let it sit for 5 minutes before using.
- Be sure to strain the blackberry puree to remove the seeds for a smoother frosting.
- For a fancier presentation, pipe the frosting onto the cupcakes using a piping bag and a decorative tip.
- Garnish with fresh blackberries or a drizzle of melted chocolate for an elegant touch.
- Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Prep Time:
25 minutes
Cook Time:
18-20 minutes
Total Time:
Approximately 1 hour (including cooling time)
Nutritional Information:
(Estimated, per cupcake)
Calories: 350-400
Protein: 4-5g
Sodium: 200-250mg
Conclusion
These Dark Chocolate Blackberry Cupcakes are a delightful treat that combines the richness of dark chocolate with the sweet-tart flavor of blackberries. The moist, tender cupcakes and creamy blackberry frosting make for a truly unforgettable dessert. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. Enjoy the process of creating these cupcakes and the joy of sharing them with friends and family. They are perfect for any celebration or a simple indulgence on a cozy day. So, grab your ingredients, preheat your oven, and get ready to create some cupcake magic!
FAQs
Q1: Can I use frozen blackberries instead of fresh ones?
A: Absolutely! If fresh blackberries are not in season or readily available, frozen blackberries work perfectly well. Just make sure to thaw them completely before mashing or pureeing. Drain any excess liquid to prevent the cupcake batter or frosting from becoming too watery.
Q2: What if I don’t have brown sugar on hand? Can I substitute white sugar?
A: While brown sugar adds a lovely depth of flavor and moisture to these cupcakes, you can substitute it with white sugar if needed. However, keep in mind that the texture and flavor might be slightly different. To mimic the flavor of brown sugar, you can mix white sugar with a tablespoon of molasses. This will give you a similar taste and moisture level.
Q3: Is it necessary to use hot coffee in the cupcake batter? What if I don’t like coffee?
A: The hot coffee is used to enhance the chocolate flavor in the cupcakes. It helps to bloom the cocoa powder, creating a richer and more intense chocolate taste. If you don’t like coffee or don’t want to use it, you can substitute it with hot water. The hot water will still help to bloom the cocoa powder, although the chocolate flavor might not be as pronounced as with coffee.
Q4: My frosting came out too thin. How can I fix it?
A: If your frosting is too thin, there are a few ways to fix it. First, try adding more powdered sugar, one tablespoon at a time, and beating until you reach the desired consistency. If that doesn’t work, you can also refrigerate the frosting for about 15-20 minutes to help it firm up. If you’ve added too much liquid, a small amount of cornstarch can help thicken it as well. Start with 1/2 teaspoon at a time to prevent a powdery taste.
Q5: Can I make these cupcakes ahead of time? How should I store them?
A: Yes, you can definitely make these cupcakes ahead of time. The cupcakes can be baked and stored unfrosted at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Make sure they are completely cool before storing them. If you’re making them further in advance, you can freeze the unfrosted cupcakes for up to 2-3 months. Wrap them individually in plastic wrap and then place them in an airtight container. When you’re ready to serve, thaw them completely and frost as directed. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Just bring it to room temperature and beat it again before using. Frosted cupcakes should be stored in the refrigerator due to the buttercream frosting.
