Dark Chocolate Blackberry Cupcakes Recipe

Baking these cupcakes is like creating edible art with rich layers of cocoa, dark chocolate, and the surprisingly delightful twist of blackberries—it’s my go-to recipe when I need to impress without revealing just how effortless it actually is!

Indulging in my Dark Chocolate Blackberry Cupcakes is a delightful experience. I love the combination of
rich, unsweetened cocoa with
the tartness of
mashed fresh blackberries,
creating a balance of flavors.

The moistness from buttermilk and
the depth from freshly brewed coffee
make these cupcakes a true treat.

Dark Chocolate Blackberry Cupcakes Recipe Ingredients

• All-purpose flour: Provides the structure, primarily carbohydrates.
• Unsweetened cocoa powder: Adds rich chocolate flavor, antioxidants.
• Granulated sugar: Sweetens the cupcakes, balances cocoa bitterness.
• Brown sugar: Adds moisture and a hint of molasses flavor.
• Unsalted butter: Provides richness and tenderness, fat content.
• Eggs: Bind ingredients, offer protein and structure.
• Buttermilk: Adds moisture, slight tang, and tender crumb.
• Fresh blackberries: Contribute natural sweetness, tartness, dietary fiber.
• Dark chocolate: Intensifies chocolate flavor, contains antioxidants.

Dark Chocolate Blackberry Cupcakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup freshly brewed coffee, cooled
• 1 cup fresh blackberries, mashed
• 4 ounces dark chocolate, chopped
• Additional fresh blackberries for garnish

How to Make this Dark Chocolate Blackberry Cupcakes Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you prepare the contents of your cupcake. Also, ready your cupcake pan by placing paper liners in each of the six cups.

2. In a bowl of medium size, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together.

3. In a big bowl, join the white sugar, light brown sugar, and soft butter. Use a hand mixer on low speed to cream the mixture. Slowly increase the speed to medium and then to high until the mixture is light and fluffy.

4. Include the eggs one at a time, beating thoroughly after each addition, and then blend in the vanilla extract.

5. Slowly incorporate the dry ingredients into the wet mixture, alternating with the buttermilk, and mix until nearly combined.

6. Stir in the coffee, which has cooled, until smooth. Take care not to overmix.

7. In a gentle manner, fold in the mashed blackberries and the chopped dark chocolate.

8. Evenly spoon the batter into the cupcake liners that you’ve prepared. Fill each liner about two-thirds full.

9. Preheat your oven to 350°F (175°C) and bake the 18-22 minutes.
Or
Preheat oven. Put it in oven. Wait 18-22 minutes. Remove from oven. Check with toothpick.

10. Let the cupcakes cool in their pans for 5 minutes, then move them to a wire rack to cool completely before adding the fresh blackberries on top.

Dark Chocolate Blackberry Cupcakes Recipe Equipment Needed

1. Oven
2. Cupcake pan
3. Paper liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Spoon (for scooping batter)
12. Wire rack
13. Toothpick

FAQ

• Can I use frozen blackberries instead of fresh?Certainly! Using frozen blackberries is completely acceptable. Be sure to allow them to thaw and drain them thoroughly; otherwise, excess moisture can negatively affect the batter’s consistency.
• Is there a substitute for buttermilk?In the absence of buttermilk, you may opt to use standard milk, adding a teaspoon of lemon juice or vinegar to yield a comparable outcome.
• What does the coffee do in this recipe?The coffee enhances the flavor of the chocolate, giving it a richer taste. You won’t distinctly taste the coffee.
• Can I omit the dark chocolate?Dark chocolate—its flavor, really—and the depth it adds are not something that can be omitted and still get the same results. You can use semi-sweet chocolate or even milk chocolate, but making such substitutions might eliminate the kind of intensification that I want you to have in the back of your mind as you eat.
• How should I store these cupcakes?Keep them in an airtight container at room temperature for as long as 3 days, or stash them in an airtight container in the refrigerator for up to a week.
• Can I make this recipe as a cake instead?You can bake this batter in an 8-inch round cake pan. The time will be adjusted to approximately 25-30 minutes.

Dark Chocolate Blackberry Cupcakes Recipe Substitutions and Variations

Whole wheat pastry flour: Substitute with 1 cup of all-purpose flour for a more diverse flavor.
Cocoa powder unsweetened: For a less acidic and smoother result, use Dutch-process cocoa powder.
Buttermilk: Substitute with 1/2 cup of sour cream or yogurt for a more viscous texture.
Coffee: fresh brewed. For a stronger coffee flavor use 1/2 cup of espresso.
Dark chocolate: Substitute with 4 ounce semi-sweet chocolate for a sweeter taste.

Pro Tips

1. Enhance Moisture and Flavor: Add a tablespoon of mayonnaise to the batter. This may sound unconventional, but it enhances the cupcakes’ moisture and enriches the chocolate flavor without affecting the taste.

2. Upgrade the Chocolate: Instead of using only dark chocolate, consider mixing it with a bit of milk chocolate to balance the bitterness and create a smoother chocolate profile. This can enhance the overall flavor, especially with the tartness of the blackberries.

3. Control the Temperature: For an evenly baked texture, ensure all ingredients are at room temperature before mixing, especially the butter, eggs, and buttermilk. This helps the batter emulsify properly.

4. Coffee Concentration: To intensify the chocolate flavor, use espresso instead of regular coffee. The rich and concentrated flavor of espresso pairs exceptionally well with cocoa.

5. Perfect Presentation: For additional visual and flavor appeal, glaze the cupcakes lightly with a mixture of melted dark chocolate and a bit of heavy cream. This shiny topping will beautifully complement the fresh blackberry garnish.