Description
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
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: ~20 g
- Sodium: ~150 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0g
- Carbohydrates: ~30 g
- Fiber: ~3 g
- Protein: ~4 g
- Cholesterol: ~60 mg