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Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes to Indulge In

These Dark Chocolate Blackberry Cupcakes are an irresistible indulgence that will satisfy your sweet tooth with their rich flavor and moist texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour Can substitute with a gluten-free flour blend
  • 1/2 cup unsweetened cocoa powder Use ceremonial-grade cocoa for a deeper taste
  • 1 cup granulated sugar Coconut sugar can be used as a healthier alternative
  • 1/2 teaspoon baking powder Ensure it's fresh for the best results
  • 1/2 teaspoon baking soda Baking powder could be substituted, but adjust the quantity
  • 1/4 teaspoon salt Sea salt can be used for a refined taste
  • 1/2 cup unsalted butter, softened Can substitute with vegetable oil for a dairy-free version
  • 2 large eggs For a vegan option, use flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
  • 1 teaspoon vanilla extract You can use almond extract for a different flavor profile
  • 1/2 cup buttermilk Substitute with milk + vinegar (1/2 cup milk + 1/2 tsp vinegar) for a similar effect
  • 1 cup fresh blackberries Raspberries or strawberries can be used as alternatives
  • 1/2 cup dark chocolate chips Semi-sweet or milk chocolate chips are viable substitutions

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Hand mixer
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until blended.
  3. In another bowl, cream together the softened butter and granulated sugar for about 2-3 minutes until light and fluffy.
  4. Add the eggs and vanilla extract to the butter-sugar mix, beating until well incorporated and smooth.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the buttermilk until just combined.
  6. Fold in the fresh blackberries and dark chocolate chips gently.
  7. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

Use room temperature ingredients for a smoother batter and combine carefully to avoid overmixing for light cupcakes.

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