Chocolate Blackberry Cupcakes are a delectable and visually appealing dessert that combines the rich flavors of chocolate with the sweet and tart essence of fresh blackberries. These cupcakes are not only delicious but also a feast for the eyes, making them a delightful treat for special occasions or simply to satisfy your sweet cravings. The infusion of blackberry flavor in both the cupcake batter and the luscious chocolate ganache frosting elevates these cupcakes to a level of indulgence that will leave everyone wanting more.
The history of chocolate and blackberries dates back centuries. Chocolate has a long and storied history, originating from ancient civilizations in Mesoamerica, where cocoa beans were used to create a bitter and frothy beverage. Over time, chocolate evolved into the sweet and versatile ingredient we know today.
Blackberries have a rich history as well, with evidence of their consumption by ancient cultures. They were revered for their sweet and tangy taste and were used in various culinary preparations.
The combination of chocolate and blackberries likely emerged through culinary experimentation and a desire to create unique and harmonious flavor pairings. Chocolate and berries have long been recognized as a delicious duo, and the addition of blackberries to chocolate cupcakes takes this delightful combination to a new level.
As the world of baking and pastry artistry continued to evolve, so did the creativity in cupcake recipes. The incorporation of fresh blackberries into chocolate cupcake batter adds a burst of natural sweetness and enhances the overall flavor profile, making these cupcakes a delightful and memorable dessert.
INGREDIENTS
- 10 ounces (285 grams) fresh blackberries
- 1 1/2 cups (190 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar, divided
- 1/3 cup (60 grams) cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup (78 ml) vegetable oil
- 1 cup (237 ml) milk of choice
- 6 ounces (170 grams) semi-sweet or bittersweet chocolate, chopped finely
- Fresh blackberries, for garnish
INSTRUCTIONS
- In a large saucepan, combine the fresh blackberries with 1/4 cup granulated sugar. Bring the mixture to a boil over medium heat and cook for about 10 minutes, stirring occasionally, until the blackberries burst and release their juices. Remove the saucepan from heat.
- Use a fine mesh strainer to strain out the liquid, saving it for later use. Place the solid fruit back into the saucepan and set it aside.
- Preheat your oven to 350 degrees F (180 degrees C) and line a cupcake pan with baking cups.
- In a mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, cocoa powder, espresso powder, baking soda, and salt.
- Add the vanilla extract, vegetable oil, and milk to the dry ingredients. Using a spatula, mix the batter until it becomes smooth and well combined.
- Fold in the blackberry solids saved from earlier, incorporating them into the batter.
- Divide the cupcake batter evenly between 12 baking cups, filling each about 3/4 full.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean. Once done, remove them from the baking pan and allow them to cool to room temperature.
FROSTING:
- Place the chopped chocolate into a mixing bowl. Warm the blackberry juice from earlier back up to boiling and pour it over the chocolate. Let it sit for 5 minutes before stirring until the chocolate becomes smooth and ganache-like.
- Allow the frosting to rest on the counter, stirring occasionally, until it cools down and thickens.
- Beat the chocolate ganache for several minutes until it incorporates air and feels lighter.
- Place the frosting in a pastry bag and pipe it onto the cooled cupcakes. Garnish each cupcake with fresh blackberries for an extra burst of flavor and a beautiful presentation.
Enjoy these delightful Chocolate Blackberry Cupcakes as a delightful treat for any occasion or as a special dessert to impress your friends and family!



