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
Scale
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
