Decadent Dark Chocolate Blackberry Cupcakes
Indulge in these luxurious cupcakes that combine rich dark chocolate with fresh blackberries for a delightful treat perfect for any occasion.
Ingredients
Cupcake Base
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh blackberries
Frosting
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
Preparation
- Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a muffin tin with colorful cupcake liners.
Make Cupcake Batter
- In a large mixing bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well integrated.
- In another bowl, beat together the softened butter, eggs, and vanilla extract until smooth and creamy.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix gently until combined.
- Gently fold in the fresh blackberries.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
Bake
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. A toothpick inserted in the center should come out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare Frosting
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, continuing to whip until stiff peaks form.
Frost Cupcakes
- Once the cupcakes are completely cool, frost them generously with the whipped cream mixture. Garnish with extra fresh blackberries on top.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Unfrosted cupcakes can be frozen for up to 3 months. Lightly dust blackberries in flour before adding them to the batter to prevent sinking.