Ingredients
Scale
- 1 cup high-quality dark chocolate, chopped or chips
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blackberries
- Optional: powdered sugar or blackberry syrup for topping
Instructions
- Start by melting the dark chocolate in a microwave-safe bowl in 30-second intervals or using a double boiler until smooth. Let it cool slightly and set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract. Fold in the melted chocolate until combined.
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the fresh blackberries, ensuring even distribution without smashing the berries.
- Line a muffin tin with cupcake liners. Fill each about 2/3 full with batter. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Notes
- For extra flavor, top with powdered sugar or blackberry syrup before serving.
- Use fresh blackberries for the best texture; if using frozen, ensure they are fully thawed and dry.
- These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg