Description
Indulgent dark chocolate blackberry cupcakes offer a luxurious blend of rich cocoa and tangy fruit. Moist chocolate cake topped with silky blackberry buttercream creates a dessert that will delight passionate bakers seeking an elegant sweet treat.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened dark cocoa powder
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, softened
Leavening Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Liquid Ingredients:
- 3/4 cup (180 milliliters) buttermilk
- 1/2 cup (120 milliliters) hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
- Sift flour, dark cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy, then incorporate eggs one at a time, followed by vanilla extract.
- Gradually fold dry ingredients and buttermilk into the butter mixture, alternating and ending with dry ingredients, mixing until just combined.
- Gently stir hot water into the batter, creating a thin consistency that ensures moist cupcakes.
- Distribute batter evenly among cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Prepare blackberry compote by combining blackberries, sugar, and lemon juice in a saucepan, cooking over medium heat for 5-7 minutes until berries soften and release juices.
- Remove compote from heat and let cool, which will naturally thicken the mixture.
- Once cupcakes are cooled, top each with a generous spoonful of blackberry compote.
- For optional chocolate ganache, heat heavy cream until simmering, then pour over chopped dark chocolate and butter, stirring until smooth.
- Let ganache cool slightly, then drizzle or pipe over the cupcakes for an indulgent finishing touch.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan version.
- Add a pinch of espresso powder to enhance the dark chocolate’s rich depth without altering the primary flavor profile.
- Fold fresh blackberries into the batter for extra bursts of fruit texture and intense berry flavor throughout the cupcakes.
- Allow cupcakes to cool completely before adding compote to prevent soggy bottoms and maintain ideal structural integrity.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 175 kcal
- Sugar: 14 g
- Sodium: 145 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg