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Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes You’ll Adore

Delight in these Dark Chocolate Blackberry Cupcakes that combine rich chocolate with tart blackberries for a magical treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour Substitute with gluten-free all-purpose flour for gluten-free version.
  • 1/2 cup unsweetened cocoa powder Adds rich chocolate flavor.
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic option.
  • 1/2 teaspoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon baking soda Important to use both for optimal texture.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/2 cup unsalted butter, softened Coconut oil works as a dairy-free alternative.
  • 2 large eggs Use flax eggs for a vegan option.
  • 1 teaspoon vanilla extract Pure vanilla is best for maximum taste.
  • 1/2 cup buttermilk Milk with a splash of lemon juice or vinegar can substitute.
Add-ins
  • 1 cup fresh blackberries Swap for raspberries or strawberries if desired.
  • 1/2 cup dark chocolate chips Semi-sweet or dairy-free chocolate chips can be used.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowls
  • Electric Mixer
  • Rubber Spatula
  • Sifter

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until combined.
  3. Cream the softened butter and sugar in another bowl with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the eggs to the creamed mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the buttermilk until just combined.
  6. Fold in the blackberries and chocolate chips gently.
  7. Distribute the batter among the cupcake liners, filling each two-thirds full.
  8. Bake for 20 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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