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These rich chocolate cupcakes, studded with fresh blackberries and topped with luscious berry-infused frosting, bring the perfect balance of decadence and brightness to your dessert table. They’ve been a favorite in my home for special occasions, especially summer gatherings when blackberries are at their peak.
I first made these cupcakes for a family birthday, and they’ve been a crowd pleaser ever since. Even my chocolate-purist friends love the surprising hint of berry flavor.
- Batter for Cupcakes:
- 1 cup of regular all-purpose flour - Provides structure and creates a tender crumb
- 1 teaspoon baking soda - Ensures a light rise for fluffy cupcakes
- Half a teaspoon of salt - Enhances overall flavor balance
- Half a cup of melted butter (unsalted) - Gives richness and moisture
- Three-fourths of a cup of brown sugar - Adds sweetness with a caramel undertone
- Two large-sized eggs - For binding and a soft texture
- One teaspoon of vanilla flavoring - Elevates the warm, chocolatey notes
- Half a cup of buttermilk - Ensures a tender, moist texture with a slight tang
- Half a cup of warm coffee or boiling water - Deepens the chocolate flavor
- Half a cup of mashed-up blackberries - Adds fruity bursts and moistness
- Half a cup of unsweetened cocoa powder - A key component for rich chocolate flavor
- Frosting Made with Blackberries:
- Half a cup of softened unsalted butter - The creamiest base for frosting
- One teaspoon of vanilla flavoring - Rounds out the flavors of the frosting
- Two cups of powdered sugar - Adds sweetness and helps create the ideal texture
- Strained blackberry purée, about 1/4 cup (without seeds) - Infuses the frosting with vibrant berry color and flavor
- 1 to 2 tablespoons of heavy cream - Adjusts the consistency to make it perfectly spreadable
- For Decoration (Optional):
- Fresh blackberries - Adds visual appeal and a fruity touch to each cupcake
- Shaved chocolate - For a decadent finishing touch
- Edible flowers - Creates an artistic, bakery-style presentation
How To Make Blackberry Chocolate Cupcakes
- Preheat and Prep:
- Set your oven to 350°F (175°C). Add paper liners to a 12-slot cupcake pan to make it ready for the batter.
- Combine Dry Ingredients:
- In a medium-sized mixing bowl, whisk together baking soda, salt, flour, and cocoa powder until evenly distributed. Set the mixture aside to use later.
- Mix Wet Ingredients:
- In a large mixing bowl, thoroughly combine melted butter and brown sugar until smooth. Beat in the eggs one at a time, making sure each one is fully incorporated. Add vanilla, buttermilk, and mashed blackberries, then stir until the mixture looks cohesive.
- Incorporate Dry and Wet Mixtures:
- Gradually fold the dry ingredients into the wet mixture, ensuring not to overmix. The batter should be just combined to maintain a tender texture.
- Fill and Bake:
- Pour the batter evenly into the lined cupcake pan, filling each slot about two-thirds full to allow room for rising. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to fully cool before frosting.
- Prepare the Frosting:
- Using a hand or stand mixer, whip softened butter until creamy and light. Add vanilla and gradually mix in powdered sugar. Slowly incorporate the strained blackberry purée, adjusting the consistency with heavy cream as needed. The frosting should be smooth and spreadable.
- Decorate:
- Once cupcakes are cooled, generously spread the frosting on top or use a piping bag for a more polished look. Decorate with fresh blackberries, shaved chocolate, or edible flowers for an aesthetic finish.
I adore the use of fresh blackberries in this recipe. They remind me of summer mornings spent picking berries with my family, which makes these cupcakes even more special whenever I bake them.
Storage Tips
Keep these cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, but allow them to come to room temperature before serving so the frosting stays creamy and soft.
Ingredient Substitutions
No buttermilk? Combine regular milk with a teaspoon of vinegar or lemon juice to create a homemade substitute. You can also swap brown sugar for coconut sugar if you prefer a more natural sweetener.
Serving Suggestions
Serve these cupcakes as a centerpiece dessert at parties or pair them with a scoop of vanilla ice cream for an extra indulgent treat. They’re also a delightful addition to afternoon tea.
To truly savor the complexity of these cupcakes, try pairing them with a strong cup of coffee or a rich dark chocolate hot cocoa. The balance of fruit, chocolate, and creamy frosting delivers a truly decadent experience that always leaves everyone asking for the recipe.
Recipe FAQs
- → How do I achieve moist chocolate cupcakes?
Use buttermilk, warm coffee, and mashed blackberries in the batter to keep your cupcakes moist and flavorful.
- → Can I substitute blackberries with another fruit?
Yes, raspberries or blueberries can be used, though the flavor profile will differ slightly. Adjust purée consistency if needed.
- → Can I store these cupcakes for later?
Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- → What’s the best way to decorate these cupcakes?
Top with fresh blackberries, shaved chocolate, and optional edible flowers for an elegant presentation.
- → How can I make the frosting less sweet?
Reduce the powdered sugar slightly and balance the flavor by adding a pinch of sea salt or a bit more puréed blackberries.