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–+ servings
Chocolate Blackberry Cupcakes

Decadent Chocolate Blackberry Cupcakes with a Berry Twist

These Chocolate Blackberry Cupcakes are a moist treat filled with rich flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup Fresh Blackberries Can substitute with raspberries or blueberries.
  • 1 cup All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 3/4 cup Granulated Sugar Divided for coating berries and batter.
  • 1/3 cup Cocoa Powder Essential for chocolate flavor.
  • 1 teaspoon Espresso Powder Can be omitted or replaced with instant coffee.
  • 1 teaspoon Baking Soda Leavening agent for fluffy texture.
  • 1/2 teaspoon Salt Enhances sweetness and balances flavors.
  • 1 teaspoon Vanilla Extract For warm aromatic flavor.
  • 1/3 cup Vegetable Oil Can use melted coconut oil.
  • 1/2 cup Milk (of choice) Coconut milk for dairy-free option.
  • 1/3 cup Semi-Sweet Chocolate Chopped for chunks in cupcakes.
Garnishing
  • 1 cup Extra Blackberries For topping before baking.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk
  • spatula
  • cupcake liners

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Rinse and dry 1 cup of blackberries and coat them in 2 tablespoons of granulated sugar.
  3. Whisk together 1 cup of flour, 3/4 cup sugar, 1/3 cup cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a mixing bowl.
  4. Add 1 teaspoon vanilla extract, 1/3 cup vegetable oil, and 1/2 cup milk to the dry ingredients and stir until just combined.
  5. Fold in 1/3 cup chopped chocolate and the coated blackberries gently.
  6. Fill the muffin cups about two-thirds full and place extra blackberries on top.
  7. Bake for 18-22 minutes until a toothpick comes out with moist crumbs.
  8. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Allow ingredients like milk and eggs to reach room temperature before use for best results. Store cupcakes in an airtight container for freshness.

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