Dark Chocolate Blackberry Cupcakes
These rich and moist Dark Chocolate Blackberry Cupcakes are topped with a luscious purple frosting made with fresh blackberry purée. A perfect blend of indulgence and elegance!
Equipment
- Mixing bowls
- Electric mixer
- Muffin Tin
- Cupcake Liners
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 1/2 cup fresh blackberries, mashed
Blackberry Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup blackberry purée, strained seeds removed
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream for consistency
Optional Garnish
- Fresh blackberries
- Chocolate shavings
- Edible flowers
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat melted butter and brown sugar until smooth. Add eggs and vanilla extract, mixing well.
- Alternate adding the dry ingredients with buttermilk, stirring just until combined. Pour in the hot coffee or water and stir gently.
- Fold in the mashed blackberries, then divide the batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat softened butter until creamy. Gradually mix in powdered sugar, followed by blackberry purée and vanilla extract.
- Add heavy cream as needed to reach desired consistency. Pipe onto cooled cupcakes.
- Garnish with fresh blackberries, chocolate shavings, or edible flowers, and enjoy!
Notes
For best results, let the cupcakes cool completely before frosting. Store in an airtight container in the fridge for up to 5 days.