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–+ servings

Dark Chocolate Blackberry Cupcakes

These rich and decadent dark chocolate cupcakes are topped with a luscious blackberry frosting, making them a perfect treat for chocolate lovers.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
For the Topping
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 cup blackberry puree
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk to adjust consistency
For Garnish
  • 12 whole blackberries

Method
 

Preparing the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, milk, oil, and vanilla extract, and mix until combined.
  4. Carefully stir in the boiling water until the batter is smooth and well combined.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Making the Frosting
  1. In a medium bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Mix in the blackberry puree and vanilla extract, adding milk as needed to achieve desired frosting consistency.
Assembling the Cupcakes
  1. Once the cupcakes are completely cool, use a piping bag to frost each cupcake generously with the blackberry frosting.
  2. Garnish each cupcake with a whole blackberry on top.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 20g

Notes

For a more intense chocolate flavor, consider using dark chocolate cocoa powder. Store cupcakes in an airtight container at room temperature for up to 3 days.

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