These Blackberry Chocolate Cupcakes are a delightful combination of rich, moist chocolate cake and the tart sweetness of fresh blackberries. Topped with a luscious blackberry frosting, these cupcakes offer a perfect balance of deep cocoa flavor and fruity brightness, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Combines the richness of chocolate with the tartness of blackberries for a unique flavor profile.
- Soft, moist, and fluffy texture that melts in your mouth.
- Perfect for celebrations, afternoon tea, or a simple indulgence.
- Easy to make with simple ingredients.
- Can be customized with different frostings and decorations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vanilla extract
- Vegetable oil or melted butter
- Buttermilk
- Hot coffee or hot water
For the Blackberry Frosting:
- Fresh or frozen blackberries
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
Directions
- Prepare the Blackberry Puree: In a small saucepan, cook the blackberries over medium heat until they soften. Mash them and strain to remove seeds. Allow the puree to cool.
- Make the Cupcake Batter: In a bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt). In another bowl, beat the sugar, eggs, vanilla extract, and vegetable oil. Gradually mix in the buttermilk and hot coffee. Combine the wet and dry ingredients until smooth.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. Fill each liner two-thirds full with batter. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Prepare the Frosting: Beat the butter until creamy, then gradually add powdered sugar. Mix in the cooled blackberry puree and vanilla extract. Add heavy cream as needed for a smooth consistency.
- Assemble the Cupcakes: Pipe or spread the blackberry frosting onto the cooled cupcakes. Garnish with fresh blackberries if desired.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Ganache Filling: Add a rich chocolate ganache in the center for extra indulgence.
- White Chocolate Frosting: Swap the blackberry frosting for a white chocolate buttercream for a contrasting flavor.
- Vegan Option: Use plant-based milk, oil instead of butter, and flaxseed eggs.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Berry Mix: Combine raspberries or blueberries with blackberries for a mixed berry frosting.
Storage/Reheating
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigeration: Frosted cupcakes can be stored in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw overnight in the fridge before frosting.
FAQs
How do I prevent my cupcakes from being dry?
Ensure you measure ingredients correctly, especially flour. Overbaking can also dry out cupcakes, so check them a few minutes before the suggested bake time.
Can I use frozen blackberries?
Yes, but thaw and drain them before using to prevent excess moisture from affecting the frosting.
Why do I need hot coffee in the batter?
Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. You can use hot water instead if preferred.
Can I make the frosting ahead of time?
Yes, store the frosting in the refrigerator for up to 3 days. Let it soften at room temperature and rewhip before using.
What piping tip should I use for frosting?
A large round or star tip works best for smooth and decorative swirls.
How can I make these cupcakes less sweet?
Reduce the sugar in the batter slightly and use dark chocolate cocoa powder for a more intense chocolate taste.
Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to 10–12 minutes and check for doneness with a toothpick.
Can I use oil instead of butter in the frosting?
No, butter is essential for the creamy texture of the frosting. Oil won’t provide the same consistency.
How do I get a deeper blackberry flavor in the frosting?
Reduce the blackberry puree further to concentrate its flavor before adding it to the frosting.
Can I make this recipe into a cake?
Yes, the batter can be used to make a small 8-inch cake. Adjust baking time to 25–30 minutes.
Conclusion
Blackberry Chocolate Cupcakes are a rich and flavorful dessert perfect for any occasion. The combination of moist chocolate cake and fresh blackberry frosting creates a balanced treat that is both indulgent and refreshing. Whether you are making them for a celebration or just to satisfy a craving, these cupcakes are sure to impress. Try different variations to make them your own!
Print
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and moist Blackberry Chocolate Cupcakes topped with luscious blackberry-infused frosting. Perfect for any dessert lover, these cupcakes are a delightful blend of deep chocolate flavor and fresh berries.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup blackberry puree
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat melted butter and sugar until combined. Add eggs, milk, and vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with blackberry puree.
- Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool.
- For the frosting, beat butter and powdered sugar until fluffy. Add blackberry puree and vanilla, mixing until smooth.
- Pipe frosting onto cooled cupcakes and garnish with fresh blackberries and mint leaves.
Notes
- Use fresh or frozen blackberries for the puree.
- Store in an airtight container for up to 3 days.
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