Welcome to a decadent journey where rich dark chocolate meets the tangy sweetness of blackberries. These Dark Chocolate Blackberry Cupcakes are the perfect balance of sophistication and comfort – ideal for when you want to impress without spending hours in the kitchen. The deep cocoa flavors are beautifully complemented by bursts of juicy blackberries, creating a dessert that feels both indulgent and refreshing.
Whether you’re baking for a special occasion or simply treating yourself after a long week, these cupcakes deliver a bakery-quality experience with home kitchen simplicity. The blackberry buttercream frosting adds a stunning purple-pink hue that makes these treats as beautiful as they are delicious.
Why You’ll Love This
- Perfect balance of rich chocolate and bright berry flavors
- Quick 45-minute total preparation and baking time
- Impressive presentation with minimal decorating skills required
- Small batch recipe makes just enough for a family dessert
- Ingredients are readily available at most grocery stores
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee or hot water
- ½ cup fresh blackberries, mashed
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup blackberry purée, strained (seeds removed)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (for consistency)
- Fresh blackberries
- Chocolate shavings
- Edible flowers
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, buttermilk, and mashed blackberries until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Slowly pour in the hot coffee or hot water, stirring until the batter is smooth. The batter will be thin, which is normal.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While the cupcakes are cooling, prepare the blackberry purée for the frosting. Blend fresh blackberries in a blender or food processor until smooth, then strain through a fine-mesh sieve to remove the seeds, pressing with a spoon to extract all the juice.
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the strained blackberry purée and vanilla extract, mixing until combined. If needed, add heavy cream one tablespoon at a time until you achieve the desired consistency. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
- Once the cupcakes are completely cooled, pipe or spread the blackberry frosting onto each cupcake.
- If desired, garnish each cupcake with a fresh blackberry, chocolate shavings, or edible flowers. Serve at room temperature for the best flavor and texture.
Tips & Variations
- No buttermilk? Make your own by adding 1/2 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- The hot coffee enhances the chocolate flavor without adding coffee taste. You can substitute hot water if preferred.
- Try raspberries or a mix of berries instead of blackberries for a different flavor profile.
- For a more intense berry flavor, add 1/4 teaspoon of blackberry extract to the frosting.
- Make these gluten-free by substituting a 1:1 gluten-free flour blend.
- For a make-ahead option, bake cupcakes up to a day in advance and frost just before serving.
Serving Suggestions
These cupcakes are delightful on their own, but for a special dessert experience, serve them slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm cake and cold ice cream creates a wonderful texture experience that highlights both the chocolate and berry flavors.
For a beautiful dessert table presentation, arrange these cupcakes on a tiered stand alongside fresh blackberries and dark chocolate pieces. They pair wonderfully with a glass of champagne for celebrations or a cup of dark roast coffee for casual gatherings.
Notes
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Cupcakes are done when they spring back lightly when touched and a toothpick comes out with a few moist crumbs.
- The frosting will develop a deeper flavor if allowed to sit for a few hours before serving.
- Bring refrigerated cupcakes to room temperature for about 30 minutes before serving for the best flavor and texture.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well in the batter. Thaw and drain them first, and pat dry with paper towels to remove excess moisture.
Why did my frosting turn gray instead of purple?
This can happen when the acidity of the berries reacts with the butter. Add a tiny drop of pink or purple food coloring to brighten the natural color if desired.
Can I make these as mini cupcakes?
Absolutely! Reduce the baking time to 10-12 minutes and check for doneness with a toothpick.
How can I make the cupcakes more chocolatey?
Add 1/3 cup of dark chocolate chips to the batter or fill the baked cupcakes with chocolate ganache before frosting.
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