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Dark Chocolate Blackberry Cupcakes

Indulge in Dark Chocolate Blackberry Cupcakes Bliss

Discover the magic of Dark Chocolate Blackberry Cupcakes, blending rich chocolate and tart blackberries for an irresistible dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 0.5 cups Unsweetened Cocoa Powder Stick with this for best results.
  • 1 cups Granulated Sugar Consider coconut sugar for a healthier twist.
  • 1 tbsp Baking Powder Check for freshness for optimal results.
  • 0.5 tsp Baking Soda Do not replace with baking powder.
  • 0.5 tsp Salt Optional but recommended.
  • 0.5 cups Unsalted Butter Salted butter can be used if unsalted is unavailable.
  • 2 Eggs For egg-free, substitute with flax eggs.
  • 1 tsp Vanilla Extract Pure vanilla is preferred.
  • 0.5 cups Buttermilk Can be replaced with sour cream or milk plus vinegar.
  • 1 cups Fresh Blackberries Raspberries can be substituted.
  • 1 cups Dark Chocolate Chips Semi-sweet chocolate is a suitable alternative.

Equipment

  • Oven
  • cupcake pan
  • mixing bowls
  • electric mixer
  • Whisk
  • spatula
  • Cupcake Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time to the creamed butter mixture and mix thoroughly. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients with the wet ingredients, alternating with buttermilk until just combined.
  6. Fold in blackberries and chocolate chips gently to keep the fruit intact.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

These Dark Chocolate Blackberry Cupcakes can be complemented with whipped cream or vanilla ice cream for an even more delightful experience.

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