Description
These moist and decadent cupcakes combine rich chocolate flavor with sweet-tart fresh blackberries, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blackberries
- 1/2 cup butter (for frosting)
- 2 cups powdered sugar
- 1/4 cup blackberry puree
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the fresh blackberries.
- Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
- For the blackberry buttercream, beat the butter until creamy, then gradually add the powdered sugar and mix until fluffy.
- Stir in the blackberry puree and vanilla extract until well combined.
- Frost the cooled cupcakes with the blackberry buttercream and top with additional blackberries if desired.
Notes
For best results, measure ingredients accurately and do not overmix the batter. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, chocolate, blackberry, dessert, baking