Dark Chocolate Blackberry Cupcakes Recipe
If you adore the rich, decadent allure of chocolate combined with the bright, slightly tart burst of fresh fruit, this Dark Chocolate Blackberry Cupcakes Recipe will quickly become your new favorite treat to bake and share. The moist, tender cupcakes are infused with dark cocoa and coffee to deepen the chocolate flavor, perfectly complemented by juicy blackberries and luscious blackberry preserves swirling through the batter and frosting. It’s like enjoying a little bite of luxury with a fruity surprise in every single cupcake, making it a show-stopper dessert that tastes as incredible as it looks.
Ingredients You’ll Need
Gathering the right ingredients for this Dark Chocolate Blackberry Cupcakes Recipe couldn’t be simpler, yet each one is essential to build those luscious flavors and the perfect texture. From the robust cocoa powder to the fresh blackberries, every component plays its part in making these cupcakes irresistible.
- 1 cup all-purpose flour: The base of the cupcakes, giving structure and softness.
- 1/2 cup unsweetened dark cocoa powder: Provides the rich chocolatey taste without any added sweetness.
- 3/4 teaspoon baking powder: Helps the cupcakes rise beautifully and become fluffy.
- 1/2 teaspoon baking soda: Works with the acidic buttermilk to create a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweet and tart notes.
- 1/2 cup buttermilk (room temperature): Adds tanginess and moisture that keeps the cupcakes soft.
- 1/2 cup strong brewed coffee (cooled): Boosts the depth of chocolate flavor without overwhelming.
- 1 teaspoon vanilla extract: Adds warmth and rounds out the taste perfectly.
- 1/2 cup unsalted butter (softened): Gives richness and tender texture to the cake.
- 3/4 cup granulated sugar: Sweetens gently and balances the cocoa’s bitterness.
- 1/4 cup brown sugar: Adds subtle molasses flavor and extra moisture.
- 2 large eggs: Bind ingredients while providing structure and lift.
- 1/2 cup blackberry preserves or puree (seedless): Infuses the batter with fruity sweetness and moisture.
- 1/2 cup fresh blackberries (optional, for garnish): Adds natural, fresh bursts of flavor and pretty decoration.
For the frosting:
- 1/2 cup unsalted butter (softened): The rich base for a silky, creamy frosting.
- 1/4 cup blackberry preserves (seedless): Infuses the frosting with fresh berry tones and sweetness.
- 1/2 teaspoon vanilla extract: Adds depth and warm flavor.
- 2 cups powdered sugar: Creates the ideal sweet and smooth texture.
- Pinch of salt: Balances the sweetness and enhances flavor.
- 1–2 tablespoons heavy cream (as needed): Adjusts the frosting consistency to perfectly spreadable.
How to Make Dark Chocolate Blackberry Cupcakes Recipe
Step 1: Prep Your Oven and Pans
Start by heating your oven to 350 degrees Fahrenheit and lining a 12-cup muffin tin with cupcake liners. This foundation ensures your cupcakes bake evenly and come out perfectly shaped and easy to remove from the pan.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. Mixing these dry ingredients first lets the leavening agents distribute evenly, ensuring every cupcake rises beautifully with a tender crumb.
Step 3: Mix the Wet Ingredients
In a small bowl, stir the buttermilk, cooled strong brewed coffee, and vanilla extract until blended. The combination of acidic buttermilk and bold coffee not only adds moisture but amplifies the chocolate flavor, making these cupcakes deeply rich and flavorful.
Step 4: Cream Butter and Sugars
In a large bowl, use a mixer to cream together the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy. This step is key to incorporating air into the batter for lightness and sweetness that complements the natural tartness of the berries.
Step 5: Incorporate Eggs and Blackberry Preserves
Beat in the eggs one at a time to maintain a smooth batter, then fold in the seedless blackberry preserves. This juicy addition gives you bursts of fruity sweetness and helps keep the cupcakes moist and flavorful throughout.
Step 6: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredient mixture in thirds, alternating with the buttermilk-coffee mixture. Mix gently just until everything is combined to avoid overworking the batter, which could make the cupcakes dense.
Step 7: Fill and Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Then transfer cupcakes to a wire rack to cool completely before frosting.
Step 8: Prepare the Blackberry Frosting
Beat the softened butter until creamy, then mix in the blackberry preserves and vanilla extract. Gradually add powdered sugar and a pinch of salt, beating until smooth. Add heavy cream a bit at a time to adjust the frosting to a lovely, spreadable consistency.
Step 9: Frost and Garnish the Cupcakes
Once cooled, generously frost each cupcake with the blackberry buttercream. Top each with a fresh blackberry for a gorgeous finishing touch that promises the perfect combination of chocolate and berry flavors in every bite.
How to Serve Dark Chocolate Blackberry Cupcakes Recipe
Garnishes
Fresh blackberries on top are an obvious and stunning garnish, adding brightness and a natural pop of color. For an extra decadent touch, consider sprinkling a few edible flower petals or a dusting of cocoa powder to complement the cupcake’s rich flavors.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the rich chocolate and fruity flavors. A cup of freshly brewed coffee or a glass of sparkling berry lemonade pairs wonderfully, too, enhancing the overall tasting experience.
Creative Ways to Present
Consider placing the cupcakes in decorative cupcake wrappers or arranging them on a tiered dessert stand for special occasions. You might also fill the center of each cupcake with extra blackberry jam before frosting for a luscious surprise inside, or drizzle a simple chocolate ganache over the frosting for a glossy finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cupcakes in an airtight container in the refrigerator. The blackberry preserves and fresh fruit benefit from cooler temperatures, and this keeps the cupcakes from drying out. Bring them to room temperature before serving for best flavor.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container for up to 2 months. For best results, thaw completely before frosting to preserve texture and flavor integrity.
Reheating
To enjoy leftovers warm, remove frosting if possible and microwave cupcakes for about 15 seconds or let them sit at room temperature. Avoid microwaving with frosting to prevent melting and losing the frosting’s delightful texture.
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Just thaw and drain them well before using to prevent extra moisture from affecting the batter’s consistency.
Is the coffee flavor strong in these cupcakes?
The coffee enhances the chocolate depth rather than tastes like coffee itself, so it adds richness without being overpowering.
Can I substitute the buttermilk?
Yes, you can use regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity and achieve similar results.
Are these cupcakes suitable for vegetarians?
Yes! This recipe contains no meat products and is perfect for a vegetarian diet.
What is the best way to get seedless blackberry preserves?
Look for commercially prepared seedless blackberry jams or purees in the specialty or jam aisle; alternatively, you can puree fresh blackberries and strain out the seeds.
Final Thoughts
There’s truly something magical about the combination of rich dark chocolate and juicy blackberries, and this Dark Chocolate Blackberry Cupcakes Recipe brings it all together in a way that’s both sophisticated and comforting. Whether you’re baking them for a special occasion or simply treating yourself, these cupcakes are sure to delight your taste buds and impress anyone lucky enough to enjoy one. Give them a try and watch how these irresistible bites become an instant classic in your baking repertoire.
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Dark Chocolate Blackberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Dark Chocolate Blackberry Cupcakes combine the rich, intense flavor of unsweetened dark cocoa with the bright, tart notes of blackberry preserves. Perfectly moist and fluffy, these cupcakes are topped with a luscious blackberry buttercream frosting and a fresh blackberry garnish, making them an elegant yet approachable dessert for any occasion.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk (room temperature)
- 1/2 cup strong brewed coffee (cooled)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup blackberry preserves or puree (seedless)
- 1/2 cup fresh blackberries (optional, for garnish)
Frosting
- 1/2 cup unsalted butter (softened)
- 1/4 cup blackberry preserves (seedless)
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- Pinch of salt
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a smaller bowl, mix the buttermilk, cooled strong brewed coffee, and vanilla extract to create a smooth, flavorful liquid base.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, ensuring the cupcakes have a tender crumb.
- Add Eggs and Blackberry Preserves: Beat in the eggs one at a time to fully incorporate them, then mix in the blackberry preserves to infuse the batter with bright berry flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the wet mixture from step 3, mixing just until combined to avoid overworking the batter.
- Fill and Bake: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Make Frosting: Beat the softened butter until creamy, then add the blackberry preserves and vanilla extract. Gradually beat in the powdered sugar and pinch of salt. Adjust consistency with 1–2 tablespoons of heavy cream until smooth and spreadable.
- Frost and Garnish: Once cupcakes are completely cool, frost them generously with the blackberry buttercream and top each with a fresh blackberry for an elegant finishing touch.
Notes
- Use seedless blackberry preserves to achieve a smooth frosting and cupcake texture without fruit seeds.
- For a more intense fruit flavor, consider filling the center of each cupcake with extra blackberry jam before frosting.
- If not serving immediately, store the cupcakes in the refrigerator and bring them to room temperature before enjoying to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
