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Decadent Dark Chocolate Blackberry Cupcakes Recipe

Decadent Dark Chocolate Blackberry Cupcakes Recipe
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★★★★★

5.3 from 19 reviews

These Decadent Dark Chocolate Blackberry Cupcakes combine rich dark chocolate flavor with juicy bursts of fresh blackberries for a moist, indulgent treat. Perfectly balanced with a tangy touch of sour cream and studded with melty dark chocolate chips, these cupcakes are topped with a simple powdered sugar glaze and fresh blackberries for an elegant finish.

Ingredients

Scale

Dry Ingredients

  • 1.5 cups All-Purpose Flour
  • 0.5 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt

Wet Ingredients

  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 0.5 cups Sour Cream
  • 0.5 cups Vegetable Oil

Add-ins

  • 1 cup Fresh Blackberries
  • 0.5 cups Dark Chocolate Chips

For Decoration

  • 1 cup Powdered Sugar
  • Extra Fresh Blackberries for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined and smooth.
  3. Whisk Wet Ingredients: In a large mixing bowl, whisk granulated sugar and eggs together until the mixture is light and fluffy, which helps incorporate air for a tender cupcake texture.
  4. Add Sour Cream and Oil: Stir in the sour cream and vegetable oil into the egg mixture until thoroughly combined, adding moisture and richness to the batter.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing and tough cupcakes.
  6. Fold in Add-ins: Gently fold in fresh blackberries and dark chocolate chips, distributing them evenly throughout the batter without breaking the berries.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
  9. Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam.
  10. Prepare Frosting and Decorate: Mix powdered sugar with a small amount of water to form a smooth, pourable glaze. Drizzle over cooled cupcakes and garnish with extra fresh blackberries before serving for a beautiful presentation.

Notes

  • Be gentle when folding in blackberries to prevent them from breaking and discoloring the batter.
  • Ensure cupcakes are cooled completely before applying the powdered sugar glaze to avoid it melting.
  • Use fresh blackberries for the best flavor and texture; frozen can be used but may add extra moisture.
  • For a richer chocolate flavor, substitute semi-sweet chocolate chips instead of dark chocolate if preferred.
  • To make the glaze thicker, add more powdered sugar; to thin it, add a few drops of water at a time.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition

Keywords: chocolate cupcakes, blackberry cupcakes, dark chocolate dessert, moist chocolate cupcakes, berry chocolate cupcakes, homemade cupcakes

Find it online: https://hannahdelgado.com/decadent-dark-chocolate-blackberry-cupcakes-recipe/