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–+ servings
Dark Chocolate Blackberry Cupcakes

Indulge in Dark Chocolate Blackberry Cupcakes Bliss

Delight in rich Dark Chocolate Blackberry Cupcakes, combining tangy blackberries and chocolate for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour Provides structure and texture.
  • ½ cup unsweetened cocoa powder Adds a deep chocolate flavor.
  • 1 cup granulated sugar Sweetens the batter.
  • ½ teaspoon baking powder Essential for leavening.
  • ½ teaspoon baking soda Works with buttermilk for fluffiness.
  • ¼ teaspoon salt Enhances flavors.
  • ½ cup unsalted butter Provides richness.
  • 2 large eggs Bind the ingredients and add moisture.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • ½ cup buttermilk Enhances chocolate flavor.
Mix-ins
  • 1 cup fresh blackberries Introduce a burst of tangy flavor.
  • ½ cup dark chocolate chips Extra chocolatey goodness.

Equipment

  • oven
  • Cupcake pan
  • mixing bowl
  • hand mixer
  • measuring cups
  • measuring spoons
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the wet ingredients: softened butter, eggs, vanilla extract, and buttermilk to the dry mixture. Blend until smooth.
  4. Gently fold in the blackberries and chocolate chips.
  5. Fill the cupcake liners about two-thirds full with batter and bake for 20 minutes.
  6. Once baked, cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze unfrosted cupcakes for up to 3 months.

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