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Dark Chocolate Blackberry Cupcakes

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These dark chocolate blackberry cupcakes combine rich cocoa flavor with a tart blackberry swirl and a glossy, decadent frosting. Perfect for Halloween or any occasion that calls for a dramatic, grown-up treat.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 3/4 cup (65g) unsweetened dark cocoa powder
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 3/4 cup (180g) blackberry puree (from reduction)
  • 2 cups (280g) fresh or frozen blackberries
  • 2 tbsp granulated sugar (for reduction)
  • 1 tsp lemon juice
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1/2 cup (45g) unsweetened dark cocoa powder (for frosting)
  • 1/4 cup (60ml) blackberry reduction (for frosting)
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1–2 tbsp milk or cream (as needed for frosting consistency)
  • Fresh blackberries (for garnish, optional)
  • Halloween sprinkles or edible glitter (optional)
  • Dark chocolate shavings (optional)

Instructions

  1. Make the blackberry reduction: Combine 2 cups blackberries, 2 tbsp sugar, and 1 tsp lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until berries burst and mixture thickens (10-12 minutes). Strain through a fine mesh sieve, pressing out juice. Discard seeds and pulp. Cool completely. You should have about 3/4 cup for the batter and 1/4 cup for the frosting.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. In another bowl, beat eggs, then whisk in milk, melted butter, vanilla, and 3/4 cup cooled blackberry reduction.
  5. Pour wet mixture into dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix. (Optional: Fold in 1/2 cup mini chocolate chips.)
  6. Spoon batter into cupcake liners, filling about 2/3 full.
  7. Bake for 20-22 minutes, until a toothpick comes out with a few moist crumbs. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the frosting: Beat 1 cup butter until light and fluffy. Sift in powdered sugar and cocoa; mix on low until combined. Add 1/4 cup blackberry reduction, vanilla, and a pinch of salt. Beat until smooth and creamy. Adjust consistency with milk or more sugar as needed.
  9. Pipe or spoon frosting onto cooled cupcakes. Swirl for dramatic effect.
  10. Top with a fresh blackberry, sprinkles, or chocolate shavings as desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If using frozen blackberries, thaw and drain before use. Cupcakes can be made gluten-free with a 1:1 flour blend or dairy-free with plant-based substitutes. For a gooey center, swirl in a spoonful of seedless blackberry jam before baking. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted cupcakes freeze well for up to 2 months.

Nutrition

Keywords: dark chocolate, blackberry, cupcakes, Halloween, dessert, easy, chocolate cupcakes, berry swirl, party, baking

Find it online: https://yumnode.com/dark-chocolate-blackberry-cupcakes-recipe-easy-halloween-treats/