Decadent Dark Chocolate Blackberry Cupcakes
These cupcakes are a perfect blend of rich chocolate and vibrant blackberries, creating an indulgent dessert that captivates any sweet tooth.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Spoon or Ice Cream Scoop
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups All-Purpose Flour Provides structure to the cupcakes.
- 0.5 cups Unsweetened Cocoa Powder For the signature dark chocolate flavor.
- 1 teaspoon Baking Powder Essential for leavening.
- 0.5 teaspoon Baking Soda Contributes to the lift and texture.
- 0.5 teaspoon Salt Balances the sweetness.
Wet Ingredients
- 1 cup Granulated Sugar Sweetens the batter.
- 2 large Eggs Provides moisture and binding.
- 0.5 cups Sour Cream Adds moisture and tanginess.
- 0.5 cups Vegetable Oil Keeps the cupcakes moist.
Add-ins
- 1 cup Fresh Blackberries Provides bursts of flavor.
- 0.5 cups Dark Chocolate Chips Creates pockets of chocolatey goodness.
For Decoration
- 1 cup Powdered Sugar For frosting or dusting.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 12-cup muffin tin by lining it with cupcake liners.
- In a medium mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- In a large mixing bowl, whisk together sugar and eggs until light and fluffy.
- Add sour cream and vegetable oil to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in blackberries and dark chocolate chips gently.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, mix powdered sugar with a small amount of water until pourable, then drizzle over cooled cupcakes.
- Garnish with extra blackberries before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days.