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–+ servings
Dark Chocolate Blackberry Cupcakes

Indulge in Dark Chocolate Blackberry Cupcakes Bliss

These Dark Chocolate Blackberry Cupcakes are a delightful treat that combines rich flavors with elegant aesthetics, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 1/2 cups All-Purpose Flour can substitute with a gluten-free flour blend
  • 1/2 cup Unsweetened Cocoa Powder opt for Dutch-process for a smoother taste
  • 1 cup Granulated Sugar consider using brown sugar for added depth
  • 1 teaspoon Baking Powder ensure it’s fresh for optimal results
  • 1/2 teaspoon Baking Soda essential for achieving a light texture
  • 1/4 teaspoon Salt balances sweetness
  • 1/2 cup Unsalted Butter can swap for coconut oil
  • 2 large Large Eggs for a vegan option, use flaxseed meal
  • 2 teaspoons Vanilla Extract pure extract will give the best aroma
  • 1/2 cup Buttermilk can substitute with milk mixed with vinegar
  • 1 cup Fresh Blackberries feel free to swap with other berries
  • 1 cup Dark Chocolate Chips semi-sweet or vegan chocolate chips work well
Optional Topping
  • 1 cup Frosting of Choice try cream cheese frosting or a berry-infused glaze

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
  2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually alternate adding the dry mixture to the creamed butter mixture and buttermilk, mixing carefully.
  6. Gently fold in the fresh blackberries and dark chocolate chips.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18–20 minutes and check for doneness with a toothpick.
  9. Once baked, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
  10. Once completely cool, frost as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure butter is softened and do not overmix blackberries to maintain their shape. Use a kitchen scale for precise measurements.

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