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Dark Chocolate Blackberry Cupcakes

Decadent Dark Chocolate Blackberry Cupcakes for Sweet Bliss

Indulge in these Dark Chocolate Blackberry Cupcakes, where rich chocolate meets tart blackberries for a delightfully soft treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-purpose flour Gluten-free flour can be used as a substitute.
  • 1/2 cup Unsweetened cocoa powder Dutch-processed cocoa offers a milder taste.
  • 1 cup Granulated sugar Brown sugar can be substituted for a richer flavor profile.
  • 1 teaspoon Baking powder Ensure it’s fresh for the best results.
  • 1 teaspoon Baking soda Works with the acidity of buttermilk to create lift.
  • 1/2 teaspoon Salt Sea salt can be used for a gourmet touch.
  • 1/2 cup Unsalted butter Substitute with coconut oil for a dairy-free option.
  • 2 large Eggs For a vegan substitute, consider using flax eggs.
  • 1 teaspoon Vanilla extract Almond extract can offer an interesting twist.
  • 1 cup Buttermilk Can be replaced with milk mixed with vinegar or lemon juice.
  • 1 cup Fresh blackberries Swap for raspberries or strawberries if desired.
  • 1 cup Dark chocolate chips Semi-sweet chocolate can be used for a sweeter finish.

Equipment

  • cupcake pan
  • mixing bowls
  • whisk
  • spatula
  • mixer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream together butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time and then mix in the vanilla extract until well combined.
  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing until combined.
  6. Fold in blackberries and chocolate chips carefully using a spatula.
  7. Fill cupcake liners about two-thirds full with batter.
  8. Bake for 20-25 minutes until a toothpick comes out clean.
  9. Allow cooling in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing the batter to maintain a light texture.

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