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Dark Chocolate Blackberry Cupcakes

Delicious Dark Chocolate Blackberry Cupcakes for Sweet Cravings

Indulge in these Dark Chocolate Blackberry Cupcakes, a perfect blend of rich chocolate and tart 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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 3/4 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 3/4 cup unsweetened cocoa powder use Dutch-processed for a smoother taste
  • 1 cup granulated sugar can be replaced with coconut sugar for a healthier twist
  • 1 teaspoon baking powder ensure freshness for optimal rise
  • 1/2 teaspoon baking soda balances acidity in the batter
  • 1/2 teaspoon salt essential for balancing sweetness
  • 1/2 cup unsalted butter use vegan butter for plant-based cupcakes
  • 2 large eggs substitute with 1/4 cup applesauce for an egg-free version
  • 1 teaspoon vanilla extract can swap for almond extract for a unique profile
  • 1 cup buttermilk substitute with milk mixed with vinegar or lemon juice
  • 1 cup fresh blackberries feel free to swap with raspberries or strawberries
  • 1 cup dark chocolate chips consider white chocolate chips for a fun variation

Equipment

  • oven
  • Cupcake pan
  • Mixing bowl
  • Electric mixer
  • Spatula
  • wire rack
  • Measuring cups and spoons

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Combine all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Add softened unsalted butter to the dry mixture and blend on medium speed until it resembles coarse crumbs.
  4. Incorporate eggs, vanilla extract, and buttermilk into the bowl and mix until the batter is smooth and creamy.
  5. Gently fold in fresh blackberries and dark chocolate chips.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18-20 minutes, checking with a toothpick for doneness.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Let butter, eggs, and buttermilk come to room temperature before mixing for better integration. Avoid overmixing and ensure fresh leavening agents for best results.

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