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–+ servings
Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes for Indulgent Moments

Indulge in rich Dark Chocolate Blackberry Cupcakes that blend chocolate flavors with tart blackberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour can substitute with almond flour for a gluten-free option
  • 1/2 cup Unsweetened Cocoa Powder use Dutch-processed cocoa for a smoother taste
  • 1 cup Granulated Sugar coconut sugar can be used for a lower glycemic option
  • 1 tsp Baking Powder ensure they are fresh for the best results
  • 1 tsp Baking Soda ensure they are fresh for the best results
  • 1/2 tsp Salt kosher salt can be used as a substitute
  • 1/2 cup Unsalted Butter can replace with vegetable oil or vegan butter for dairy-free
  • 2 Large Eggs aquafaba can be used as a vegan substitute (3 tbsp = 1 egg)
  • 2 tsp Vanilla Extract use pure vanilla extract for the best results
  • 1/2 cup Buttermilk substitute with milk + lemon juice (1 cup milk + 1 tbsp lemon juice)
  • 1 cup Fresh Blackberries can swap with raspberries or strawberries for a different twist
  • 1/2 cup Dark Chocolate Chips use milk chocolate for a sweeter cupcake or dairy-free chips for a vegan option

Equipment

  • Oven
  • Mixing bowl
  • Cupcake Pan
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add each large egg to the creamed mixture one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture alternately with buttermilk, stirring gently until just combined.
  6. Gently fold in the fresh blackberries and dark chocolate chips.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 250IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Notes

Allow cupcakes to cool completely before frosting for the best presentation. Feel free to swap blackberries for seasonal fruits like raspberries or strawberries.

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