Dark Chocolate Blackberry Cupcakes

These fudgy dark chocolate cupcakes, paired with fresh blackberries, offer a sophisticated yet indulgent treat that elevates your dessert game.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

For the Cupcakes

1 cup Dark cocoa powder Use high-quality Dutch-processed cocoa for the best flavor.
1 cup Granulated sugar Adjust based on taste.
1 cup All-purpose flour Can substitute for gluten-free flour.
1 tsp Baking soda
1/2 tsp Salt Balances sweetness.
1 cup Milk
1/2 cup Vegetable oil
2 large Eggs Room temperature preferred.
1 tsp Vanilla extract
1 cup Fresh blackberries Gently fold into the batter.

For the Frosting

1 cup Chocolate frosting Homemade or reliable store-bought.
1/2 cup Chocolate shavings For garnish.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a large bowl, combine dark cocoa powder, granulated sugar, flour, baking soda, and salt.
In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until the batter is glossy and smooth.
Gently fold in the blackberries to avoid overmixing.

Baking

Divide the batter evenly among the cupcake liners and bake for about 20-25 minutes, or until a toothpick inserted comes out with a moist crumb.

Frosting

Allow the cupcakes to cool completely before frosting.
Frost each cooled cupcake generously with chocolate frosting and sprinkle with chocolate shavings.
For added elegance, garnish with additional fresh blackberries.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 3 days. For best results, chill the batter for 10 minutes if your oven is preheated but your life is not.