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Decadent Dark Chocolate Blackberry Cupcakes Recipe

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These Decadent Dark Chocolate Blackberry Cupcakes feature a rich, moist chocolate base studded with juicy blackberries and dark chocolate chips, topped with a simple powdered sugar glaze and fresh blackberries for an indulgent treat perfect for any occasion.

Ingredients

Scale

Cupcake Batter

  • 1.5 cups All-Purpose Flour
  • 0.5 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 0.5 cups Sour Cream
  • 0.5 cups Vegetable Oil
  • 1 cup Fresh Blackberries
  • 0.5 cups Dark Chocolate Chips

Frosting

  • 1 cup Powdered Sugar
  • Water, as needed for glaze consistency
  • Extra Fresh Blackberries, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
  2. Prepare Muffin Tin: Line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  4. Whip Wet Ingredients: In a large mixing bowl, whisk the granulated sugar and eggs until the mixture is light and fluffy, which helps create a tender crumb.
  5. Add Moisture: Mix the sour cream and vegetable oil into the egg and sugar mixture thoroughly to add moisture and richness to the batter.
  6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently and just until combined to avoid overmixing.
  7. Fold in Flavors: Carefully fold in the fresh blackberries and dark chocolate chips to distribute them evenly without crushing the berries.
  8. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
  9. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
  11. Prepare Frosting: Mix powdered sugar with a small amount of water until you achieve a pourable glaze consistency.
  12. Decorate and Serve: Drizzle the glaze over cooled cupcakes and garnish with extra fresh blackberries for a beautiful and flavorful finish.

Notes

  • Use fresh, ripe blackberries for the best flavor and texture in the cupcakes.
  • Do not overmix the batter to keep the cupcakes tender and light.
  • If blackberries are large, halve or quarter them before folding into the batter.
  • The powdered sugar glaze can be adjusted in thickness by adding more or less water depending on desired coverage.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For a dairy-free version, substitute sour cream with a plant-based yogurt and use a suitable oil.

Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate dessert, homemade cupcakes, berry muffins, chocolate chip cupcakes

Find it online: https://platedbyemma.com/decadent-dark-chocolate-blackberry-cupcakes-recipe/