If you’re looking for a delightful treat to satisfy your sweet tooth, these Moist Dark Chocolate Blackberry Cupcakes with Blackberry Frosting are the way to go! Rich chocolate cupcakes are paired with a luscious blackberry frosting, creating a deliciously fruity twist that perfectly balances the deep flavors of chocolate. Perfect for any occasion or just a fun day in the kitchen!
Cupcakes for Freshness
Sure! Here’s a detailed recipe for Moist Dark Chocolate Blackberry Cupcakes with Blackberry Frosting. These cupcakes are rich, chocolatey, and perfectly complemented by the sweet and slightly tart blackberry frosting.
Ingredients
For the Cupcakes:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 4 oz (115g) dark chocolate (70% cocoa), melted and slightly cooled
- 1 cup (150g) fresh or frozen blackberries (for the batter)
For the Blackberry Frosting:
- 1 cup (150g) fresh blackberries (or frozen, thawed and drained)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (340g) unsalted butter, at room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons heavy cream (more if needed)
- Pinch of salt
Instructions
1. Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine the sugars and wet ingredients: In another large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and pale. Add the sour cream, buttermilk, and vegetable oil, and whisk until combined. Stir in the melted dark chocolate.
- Mix the wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix. The batter will be thick.
- Fold in the blackberries: Gently fold the blackberries into the batter. If you use frozen blackberries, don’t thaw them completely before folding them in. This will help prevent the berries from bleeding too much into the batter.
- Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
- Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake.
- Cool the cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Blackberry Frosting:
- Make the blackberry puree: Place the blackberries and lemon juice in a blender or food processor and blend until smooth. If you prefer a smoother frosting, strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.
- Cream the butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
- Add powdered sugar: Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until incorporated. Once all the sugar is added, increase the speed to medium and beat for another 2-3 minutes.
- Add the blackberry puree and flavorings: Add 2 tablespoons of blackberry puree (or more for stronger flavor), vanilla extract, and a pinch of salt. Mix on low speed until well combined. Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Chill the frosting (optional): If the frosting is too soft, refrigerate for about 15-20 minutes to firm up before frosting the cupcakes.
3. Assemble the Cupcakes:
- Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag fitted with a large round or star tip to pipe the blackberry frosting onto each cupcake. Alternatively, you can spread the frosting with a butter knife for a more rustic look.
- Optional garnish: Garnish each cupcake with a few fresh blackberries on top or some shaved chocolate for an extra touch.
4. Serve and Enjoy!
- These cupcakes are best enjoyed the same day, but they can be stored in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days. If storing in the fridge, let them come to room temperature before serving.
Tips:
- If you prefer a stronger chocolate flavor, you can increase the amount of dark chocolate in the cupcake batter, but make sure the balance of wet-to-dry ingredients remains consistent.
- For a smoother frosting, you can use a stand mixer instead of a hand mixer for the butter and sugar process.
- The blackberries can bleed into the frosting, giving it a more rustic appearance. If you want a more refined look, strain the blackberry puree before adding it to the frosting.
Enjoy your delicious Moist Dark Chocolate Blackberry Cupcakes with Blackberry Frosting!
To keep your moist dark chocolate blackberry cupcakes fresh, store them in an airtight container. This simple step will help maintain their delightful texture and flavor. If you want to enjoy them over a few days, placing them in the fridge can also do the trick!
Homemade Blackberry Frosting Recipe
Making homemade blackberry frosting is super simple and really fun! Just blend fresh blackberries with butter, powdered sugar, and a splash of vanilla for a rich, creamy treat. This frosting pairs perfectly with your moist dark chocolate blackberry cupcakes, adding a burst of berry flavor to every bite.
Pairing Beverages for Cupcakes
When enjoying your moist dark chocolate blackberry cupcakes, a warm cup of coffee can really enhance the flavors. The rich taste of coffee complements the chocolate beautifully, making each bite even more delightful. If you prefer something cooler, a glass of milk is always a classic choice that balances the sweetness perfectly.
Tips for Baking Moist Cupcakes
To achieve moist cupcakes, don’t overmix your batter. This helps keep the air in, making them light and fluffy. Also, consider adding a little sour cream or yogurt for extra moisture and a hint of tanginess.
Fresh Blackberries as Decoration
Fresh blackberries on top of your cupcakes not only look great but also add a burst of flavor. They pair perfectly with the rich chocolate and fruity frosting. Plus, using real fruit makes your treats feel a bit fancy without too much effort!
Perfect Serving Suggestions
These moist dark chocolate blackberry cupcakes are delightful on their own, but pairing them with fresh blackberries elevates the experience. Serve them on a pretty plate with a side of whipped cream for a simple touch. A cup of coffee or tea completes the moment beautifully.
Rich Chocolate Cupcake Base
These rich chocolate cupcakes are a delightful treat that anyone can enjoy. The deep chocolate flavor pairs perfectly with the sweet and tangy blackberry frosting. Every bite is moist and satisfying, making them a fun dessert for any occasion.
Using Quality Cocoa Powder
When it comes to baking moist dark chocolate blackberry cupcakes, using quality cocoa powder is key. A rich, flavorful cocoa can really elevate your treats and bring out that deep chocolate taste. Don’t skimp on this ingredient; it makes all the difference in your cupcakes!
Garnishing Ideas Beyond Blackberries
Switching things up with your cupcake garnishes can be a fun way to add some flair. Fresh mint leaves or colorful edible flowers can really brighten your dessert and give it a nice pop. Don’t be shy to experiment; your friends will love the new look!
Celebrating with Cupcake Recipes
Cupcakes are a fun way to bring joy to any gathering. These moist dark chocolate blackberry cupcakes topped with blackberry frosting are sure to delight your friends and family. Gather around the table, light some candles, and enjoy the sweetness of celebration together!