Description
Indulgent dark chocolate blackberry cupcakes blend rich cocoa with tangy berries in a sinful dessert. Chocolate lovers will savor this elegant treat that marries deep flavor with fruity complexity, promising pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 1/2 cup fresh blackberries, mashed
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup blackberry puree, strained (seeds removed)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (for consistency)
Optional Garnish:
- Fresh blackberries
- Chocolate shavings
- Edible flowers
Instructions
- Preheat oven to 350°F (175°C) and arrange paper liners in a standard 12-cup muffin tin.
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly integrated.
- In a separate large bowl, combine melted butter and brown sugar until smooth and uniform.
- Incorporate eggs individually, ensuring complete blending after each addition.
- Fold in vanilla extract, buttermilk, and mashed blackberries until evenly distributed.
- Gently fold dry ingredients into wet mixture, mixing minimally to prevent overmixing.
- Stream hot coffee into batter, stirring until achieving a silky, thin consistency.
- Distribute batter evenly across cupcake liners, filling approximately three-quarters full.
- Bake for 18-22 minutes, checking doneness with a toothpick that should emerge with minimal moist crumbs.
- Allow cupcakes to rest in pan for 5 minutes, then transfer to wire rack for complete cooling.
- Create blackberry purée by blending fresh berries and straining through fine-mesh sieve to remove seeds.
- Cream butter until smooth, gradually incorporating powdered sugar at low speed.
- Introduce blackberry purée and vanilla extract, adjusting consistency with heavy cream if needed.
- Whip frosting until light and airy, approximately 3-4 minutes.
- Once cupcakes are completely cooled, elegantly pipe or spread blackberry frosting.
- Optionally embellish with fresh blackberry, chocolate shavings, or delicate edible flowers before serving at room temperature.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better cupcake texture.
- Mash blackberries thoroughly to distribute flavor evenly throughout the batter.
- Hot coffee intensifies the dark chocolate flavor, making cupcakes richer and more decadent.
- Use fresh, ripe blackberries for the most vibrant and natural fruit taste in the frosting.
- When straining blackberry puree, press gently to extract maximum juice without forcing seeds through.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Beat frosting until light and fluffy to achieve a smooth, spreadable consistency.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Avoid overmixing batter to prevent dense, tough cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg