Irresistible Dark Chocolate Blackberry Cupcakes to Savor

Indulge in these Dark Chocolate Blackberry Cupcakes, blending rich chocolate and tart blackberries for a perfect dessert experience.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-purpose flour Can be substituted with a gluten-free blend.
1/2 cup Unsweetened cocoa powder Use Dutch-processed cocoa for a milder taste.
1 cup Granulated sugar Coconut sugar can be used for a lower glycemic option.
1 tbsp Baking powder Ensure freshness for best results.
1 tsp Baking soda Essential for a light, fluffy texture.
1/4 tsp Salt Sea salt can be used for a slight crunch.
1/2 cup Unsalted butter (softened) Substitute with coconut oil for a dairy-free version.
2 large Eggs Use flax eggs for a vegan alternative.
2 tsp Vanilla extract Almond extract can be considered for a unique twist.
1/2 cup Buttermilk Substitute with milk + lemon juice/vinegar for homemade version.
1 cup Fresh blackberries Raspberries or chopped strawberries can be delicious alternatives.
1/2 cup Dark chocolate chips Use dairy-free chips for a vegan option.

Optional Toppings

1 cup Whipped cream A perfect complement to these delectable cupcakes.
1 cup Chocolate frosting For a richer indulgence.

Equipment

Oven
Mixing bowl
hand mixer
Cupcake pan
Paper Liners

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add the eggs one at a time while mixing, then stir in the vanilla extract.
Gradually mix in dry ingredients and buttermilk until just combined, avoiding overmixing.
Fold in fresh blackberries and dark chocolate chips gently.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are perfect for any occasion and can be customized with different berries and toppings.

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