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–+ servings
Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes to Satisfy Cravings

These Dark Chocolate Blackberry Cupcakes are a delightful fusion of rich chocolate and juicy blackberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Use a gluten-free flour blend for an alternative.
  • 1/3 cup Unsweetened Cocoa Powder Dutch-processed cocoa gives a smoother taste.
  • 1 cup Granulated Sugar Coconut sugar can be used for a natural touch.
  • 1 tbsp Baking Powder Check freshness to ensure proper rise.
  • 1 tsp Baking Soda Reacts with buttermilk's acidity.
  • 1/2 tsp Salt Just a pinch is sufficient!
  • 1/2 cup Unsalted Butter Coconut oil works as a dairy-free substitute.
  • 2 large Eggs For an egg-free option, use flaxseed eggs.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best result.
  • 1 cup Buttermilk Mix milk with vinegar as a substitute.
  • 1 cup Fresh Blackberries Swap with strawberries or raspberries as desired.
  • 1 cup Dark Chocolate Chips Choose high-quality chocolate for the best flavor.
For the Frosting (optional)
  • 8 oz Cream Cheese Adds tangy creaminess.
  • 2 cups Powdered Sugar Adjust to your preference.
  • 1 tsp Vanilla Extract Pure extracts elevate the taste.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • rubber 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 large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  5. Pour in the buttermilk and mix gently until well combined.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined.
  7. Gently fold in the blackberries and chocolate chips until evenly distributed.
  8. Scoop the batter into the lined cupcake pan, filling each liner about two-thirds full and bake for 18-20 minutes.
  9. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare frosting if desired and top the cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These cupcakes can be frozen for up to 3 months. Thaw at room temperature before serving.

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