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–+ servings
Dark Chocolate Blackberry Cupcakes

Irresistible Dark Chocolate Blackberry Cupcakes You’ll Love

These Dark Chocolate Blackberry Cupcakes blend rich chocolate and tart blackberries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-process cocoa can give a milder taste.
  • 1 cup Granulated Sugar No substitutions recommended.
  • 1 tbsp Baking Powder Check for freshness.
  • 1 tsp Baking Soda Enhances browning.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Use salted butter if preferred.
  • 2 large Large Eggs Room temperature is best.
  • 1 tsp Vanilla Extract Pure vanilla is preferred.
  • 1 cup Buttermilk Can substitute with milk + vinegar.
  • 1 cup Fresh Blackberries Substitute with raspberries or strawberries if desired.
  • 1 cup Dark Chocolate Chips Can alternate with semi-sweet or milk chocolate.
Optional Topping
  • 1 cup Frosting of Choice Cream cheese or buttercream frosting recommended.

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice Cream Scoop

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Mix the dry ingredients in a bowl: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream together softened butter and sugar until light and fluffy.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition, and stir in vanilla extract.
  5. Gradually add the dry mixture to the wet mixture alternating with buttermilk, mixing until just combined.
  6. Carefully fold in blackberries and dark chocolate chips without overmixing.
  7. Spoon the batter into cupcake liners, filling each about two-thirds full.
  8. Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to maintain tenderness.

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