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Dark Chocolate Blackberry Cupcakes

Dark Chocolate Blackberry Cupcakes
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Indulge in these rich, moist dark chocolate cupcakes studded with fresh blackberry compote. Each bite offers a decadent chocolate experience with a burst of tangy-sweet blackberries, perfect for dessert or a special treat.

Ingredients

Units Scale

For the Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk (or whole milk with 1 tsp lemon juice)
  • 1/2 cup hot water

For the Blackberry Compote:

  • 1 1/2 cups fresh or frozen blackberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

For the Chocolate Ganache Frosting (Optional):

 

  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter

Instructions

  • Prepare Oven & Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a medium bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, and salt.
  • Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  • Combine Mixtures: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Incorporate Hot Water: Stir in hot water (the batter will be thin, which ensures moist cupcakes).
  • Bake: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • Make Blackberry Compote: In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries soften and release their juices. Remove from heat and let cool; it will thicken as it cools.
  • Assemble: Once cupcakes are cooled, spoon a dollop of blackberry compote onto each cupcake.

 

  • Optional Frosting: For an extra decadent touch, prepare the chocolate ganache frosting. Heat heavy cream in a small saucepan until it begins to simmer. Pour over the chopped dark chocolate and butter in a bowl; stir until smooth. Allow to cool slightly, then drizzle or pipe over the cupcakes.

Notes

  • For a burst of extra flavor, swirl a spoonful of blackberry compote into the batter before baking.
  • These cupcakes are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 2 days.
  • For a vegan version, substitute the butter with a plant-based alternative, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and choose a non-dairy milk.

Nutrition

Find it online: https://www.cookflash.com/dark-chocolate-blackberry-cupcakes/