Instructions:
1️⃣ Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
If you’re using frozen blackberries, gently pat them dry with a paper towel to remove any excess moisture. This step helps prevent the cupcakes from becoming too soggy when baking.
2️⃣ Make the Cupcake Batter:
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures that all your dry ingredients are evenly distributed for a smooth, lump-free batter.
Next, add the wet ingredients: milk, vegetable oil, egg, and vanilla extract. Mix until the batter is smooth and well combined. Once the wet and dry ingredients are incorporated, stir in the hot water (or coffee, if you want to intensify the chocolate flavor). The batter will appear thin, but don’t worry – this is perfectly normal!
Gently fold in the blackberries, being careful not to crush them. You want the berries to remain intact for bursts of fruity goodness in each bite.
3️⃣ Bake the Cupcakes:
Divide the cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for the cupcakes to rise. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (a few crumbs are fine, but no wet batter should stick to it).
Once done, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely before frosting.
Blackberry Buttercream Frosting:
1️⃣ Make the Frosting:
In a small saucepan, cook the blackberries and sugar over medium heat, stirring occasionally, until the blackberries break down and release their juices, about 5-7 minutes. Mash the berries with a spoon or fork to create a blackberry puree. Strain the mixture through a fine mesh sieve to remove the seeds. Allow the puree to cool completely.
In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Add the cooled blackberry puree, vanilla extract, and a pinch of salt. Continue to beat until smooth and creamy. If the frosting is too thick, you can add a little bit of milk to reach your desired consistency.
2️⃣ Frost the Cupcakes:
Once the cupcakes are completely cooled, pipe or spread a generous amount of the blackberry buttercream frosting on top of each one. You can get creative with your frosting technique, from a simple swirl to intricate designs!
3️⃣ Optional Garnishes:
For an extra touch of elegance, garnish the cupcakes with fresh blackberries, dark chocolate shavings, or even edible flowers for a pop of color and flavor.
These Dark Chocolate Blackberry Cupcakes are the perfect combination of rich, chocolatey goodness and fruity, tangy blackberry sweetness. The moist chocolate base pairs beautifully with the smooth, flavorful blackberry buttercream, making each bite an irresistible treat. Whether you’re baking for a special occasion or simply indulging in something sweet, these cupcakes are guaranteed to be a hit!
