Dark Chocolate Blackberry Cupcakes
Indulge in these rich and moist Dark Chocolate Blackberry Cupcakes, combining deep cocoa flavors with a burst of fresh blackberries. Perfect for any occasion!
Equipment
- Mixing Bowls
- Cupcake Tin
- Electric Mixer
Ingredients
Cupcake Batter
- 1 cup dark chocolate 70% cocoa or higher
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 3/4 cup fresh blackberries chopped
Blackberry Filling
- 1 cup blackberries
- 1/4 cup sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Dark Chocolate Frosting
- 1/2 cup butter softened
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup dark chocolate melted
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Melt the dark chocolate and let it cool slightly.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and melted chocolate.
- Alternately add the dry ingredients and buttermilk to the batter, mixing just until combined.
- Fold in chopped blackberries, then fill cupcake liners 2/3 full and bake for 18-22 minutes. Let cool completely.
- For the blackberry filling, cook blackberries, sugar, lemon juice, and cornstarch in a saucepan until thickened. Let cool.
- For the frosting, beat butter, powdered sugar, cocoa powder, and melted chocolate until smooth. Add heavy cream and mix until fluffy.
- Cut a small hole in each cupcake, fill with blackberry filling, then pipe frosting on top. Garnish with fresh blackberries.