Go Back
–+ servings
Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes You’ll Love

Indulge in delightful Dark Chocolate Blackberry Cupcakes filled with rich chocolate and vibrant fruit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-purpose flour For gluten-free version, use a gluten-free flour blend.
  • 1/2 cup Unsweetened cocoa powder Dutch-process cocoa can be used for less bitterness.
  • 1 cup Granulated sugar Brown sugar can offer a deeper flavor.
  • 1 teaspoon Baking powder Ensure it's fresh.
  • 1/2 teaspoon Baking soda Check for freshness.
  • 1/4 teaspoon Salt Essential for taste.
  • 1/2 cup Unsalted butter Substitute with coconut oil or vegan butter for dairy-free options.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 teaspoon Vanilla extract Essential for depth and cannot be substituted.
  • 1/2 cup Buttermilk Replace with milk mixed with vinegar or lemon juice.
  • 1 cup Fresh blackberries Substitute with raspberries or strawberries if desired.
  • 1/2 cup Dark chocolate chips Milk chocolate can be used for a sweeter version.

Equipment

  • cupcake pan
  • paper liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • 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 all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together unsalted butter and sugar until light and fluffy. Add eggs one at a time and then the vanilla extract, mixing well.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing until just combined.
  5. Gently fold in blackberries and chocolate chips with a spatula.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 14gVitamin A: 300IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!