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Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes to Indulge Your Sweets

Indulge in delicious Dark Chocolate Blackberry Cupcakes, a perfect blend of rich chocolate and fresh blackberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1/2 cup Unsweetened Cocoa Powder Using Dutch-processed cocoa can deepen the taste.
  • 1 cup Granulated Sugar Brown sugar will add a hint of caramel if desired.
  • 1 tbsp Baking Powder Ensure it’s fresh to get the best results.
  • 1/2 tsp Baking Soda Works with buttermilk to help leaven the cupcakes.
  • 1/4 tsp Salt Balances flavors and prevents excessive sweetness.
  • 1/2 cup Unsalted Butter Margarine can be a substitute, but the flavor will differ.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1 tsp Vanilla Extract Swap with almond extract for a nutty twist.
  • 1 cup Buttermilk Greek yogurt diluted with milk is a suitable alternative.
  • 1 cup Fresh Blackberries Feel free to switch to raspberries or strawberries for variety.
  • 1 cup Dark Chocolate Chips Semi-sweet or milk chocolate can be used for a sweeter result.

Equipment

  • Mixing bowl
  • hand mixer
  • Cupcake Pan
  • Paper Liners
  • Wire Rack

Method
 

Step-by-Step Instructions for Dark Chocolate Blackberry Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan lined with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream together softened butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each.
  4. Stir in the vanilla extract and buttermilk until fully incorporated.
  5. Gradually fold in the dry mixture into the wet batter, then gently fold in the blackberries and chocolate chips.
  6. Fill each cupcake liner about two-thirds full and bake for approximately 18-20 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

These cupcakes can be enjoyed plain, with cream, or a scoop of vanilla ice cream for an even more indulgent treat.

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