Dark Chocolate Blackberry Cupcakes
Makes: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 18–22 minutes
✨ Ingredients
For the Cupcakes
3/4 cup (95g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-process for richness)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk (room temperature)
1/2 cup (120ml) hot water (or hot coffee for extra depth)
1/2 cup fresh blackberries (mashed slightly)
For the Blackberry Frosting
1/2 cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
2 tbsp blackberry puree (blend fresh blackberries and strain to remove seeds)
1 tsp vanilla extract
Pinch of salt
Optional: 1–2 tbsp heavy cream for desired frosting consistency
🧁 Instructions
1. Make the Cupcakes
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined (don’t overmix).
Gently fold in the mashed blackberries. The batter should be thick and slightly speckled with blackberry bits.
Slowly add the hot water (or coffee) to the batter, mixing until smooth and well combined. The batter will be thin.
Fill the liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
2. Make the Frosting
Puree the blackberries in a blender, then strain to remove the seeds, leaving just the juice/puree.
Beat the softened butter until smooth and creamy, about 2 minutes.
Gradually add powdered sugar, 1/2 cup at a time, until fully combined and smooth.
Stir in the blackberry puree, vanilla extract, and a pinch of salt. If the frosting is too thick, add a little heavy cream to reach your desired consistency.
Beat the frosting on high for 1–2 minutes until fluffy and light.
3. Assemble
Once the cupcakes are completely cool, pipe or spread the blackberry frosting generously on top of each cupcake.
For extra flair, top with fresh blackberries or a drizzle of chocolate ganache!