Description
These Dark Chocolate Blackberry Cupcakes combine rich, moist chocolate cake with the fresh, fruity burst of blackberries. Topped with a creamy blackberry buttercream frosting, they offer a perfect balance of sweet and tangy flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/2 cup fresh blackberries (or thawed frozen blackberries)
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup fresh blackberries, mashed
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for consistency)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt, ensuring they are well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole milk. Mix gently until just combined to avoid overworking the batter.
- Add Boiling Water: Stir in the boiling water carefully to thin the batter, resulting in a smooth consistency.
- Fold in Blackberries: Gently fold in the fresh blackberries, taking care not to break them up too much to maintain bursts of fruit in the cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the lined cupcake cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely before frosting.
- Prepare Frosting: Using an electric mixer, beat the softened butter in a large bowl until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing well after each addition to build a fluffy texture.
- Incorporate Blackberries and Vanilla: Mix in the mashed blackberries and vanilla extract until the frosting is light and airy.
- Adjust Consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until you reach your desired spreadable consistency.
- Frost Cupcakes: Once the cupcakes are fully cooled, pipe or spread the blackberry frosting evenly onto each cupcake.
- Garnish and Serve: Optionally, top each cupcake with fresh blackberries for an extra touch of flavor and decoration. Serve at room temperature and enjoy!
Notes
- Using boiling water in the batter helps to intensify the chocolate flavor and creates a moist texture.
- Be gentle when folding in blackberries to prevent them from turning the batter purple.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding of frosting.
- The frosting consistency can be adjusted with heavy cream based on preference.
- Fresh blackberries on top add a beautiful garnish and enhance the berry flavor.
