Description
Indulge in the rich and decadent flavors of these Dark Chocolate Blackberry Cupcakes topped with a luscious Blackberry Buttercream Frosting. Perfect for any special occasion or just as a delightful treat.
Ingredients
Scale
Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
- ½ cup blackberry puree (strained)
- ½ cup fresh blackberries (for garnish)
Blackberry Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3–3½ cups powdered sugar
- ¼ cup blackberry puree (strained)
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare cupcake batter: In a large bowl, combine dry ingredients. In a separate bowl, mix wet ingredients, then combine wet and dry ingredients. Stir in coffee/water and blackberry puree. Fill cupcake liners and bake.
- Make frosting: Beat butter until fluffy, add powdered sugar and blackberry puree gradually. Mix in vanilla extract and salt.
- Frost cupcakes: Once cooled, frost cupcakes with buttercream and top with fresh blackberries.
Notes
- For richer flavor, use dark chocolate cocoa powder and strong coffee.
- Blackberry puree can be made by blending and straining fresh or thawed frozen blackberries.
- Store cupcakes in the fridge for up to 3 days, but bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
