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Dark Chocolate Blackberry Cupcakes

Indulge in these rich and delicious Dark Chocolate Blackberry Cupcakes, topped with a light whipped cream and fresh blackberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Treat
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Use a spoon to measure for accuracy.
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blackberries Use fresh for best results.
For the Frosting
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk.
  4. Combine the wet and dry ingredients, mixing until just combined. Fold in the blackberries.
  5. Fill the cupcake liners about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let the cupcakes cool completely.
Frosting
  1. For the frosting, whip the heavy cream and powdered sugar until soft peaks form.
  2. Top each cupcake with a dollop of whipped cream and a blackberry for garnish.

Notes

These cupcakes can be displayed on a beautiful platter for gatherings and paired with coffee or tea. They can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week. Add the whipped cream topping right before serving for the best texture.