Midnight Blackberry Chocolate Cupcakes: A Dark & Luscious Delight

Instructions

Now that you have all your ingredients ready, let’s dive into the step-by-step process of creating these irresistible cupcakes.

Step 1: Prepare the Blackberry Filling

Start by making the blackberry compote, which will provide a juicy surprise inside each cupcake.

1. In a small saucepan, combine 1 cup of blackberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice.
2. Over medium heat, cook the mixture for about 5-7 minutes, stirring occasionally. The blackberries will break down, releasing their juices and creating a syrupy filling.
3. Once the berries have softened and the mixture has thickened, remove from heat. Let the filling cool while you prepare the cupcake batter.

Step 2: Prepare the Cupcake Batter

While the blackberry filling is cooling, it’s time to make the cupcake batter.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures that your dry ingredients are evenly mixed and eliminates any lumps in the cocoa powder.
3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). You can use an electric mixer or a whisk for this.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the sifted dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make your cupcakes dense.
6. Gently fold in the fresh blackberries, being mindful not to crush them too much, so they retain some of their shape in the batter.

Step 3: Fill the Cupcake Liners

Now that your batter is ready, it’s time to fill the cupcake liners and add the blackberry filling.

1. Using an ice cream scoop or spoon, fill each cupcake liner about 2/3 full with the cupcake batter.
2. Add about 1 tablespoon of the cooled blackberry filling in the center of each cupcake. Use a small spoon to gently push it down into the batter—don’t worry if it sinks a bit. The berry filling will stay inside as the cupcakes bake.
3. Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). Allow the cupcakes to cool completely on a wire rack before frosting.

Step 4: Make the Chocolate Ganache Frosting

While your cupcakes are cooling, you can prepare the smooth, velvety ganache frosting.

1. Chop the dark chocolate into small pieces to help it melt evenly.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
3. Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
4. Stir in the butter until it’s fully incorporated and the ganache has a luxurious, shiny finish.
5. Allow the ganache to cool for about 15-20 minutes, or until it thickens to a spreadable consistency.

Step 5: Frost and Decorate

Once your cupcakes and ganache are ready, it’s time to assemble.

1. Using a piping bag or a spatula, generously frost each cupcake with the cooled ganache. You can pipe the ganache in a swirl or spread it smoothly, depending on your preference.
2. For an extra touch, garnish each cupcake with a few fresh blackberries. The burst of fruit on top adds a beautiful contrast to the dark ganache.

Conservation and Storage

If you’re not planning to serve your cupcakes immediately, here are a few tips to store them properly:

• At Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 2 days. This will keep them fresh without compromising the texture.
• In the Refrigerator: If you need to store them for longer, place them in the fridge. The ganache may firm up a bit, but the cupcakes will still taste fantastic. They’ll keep for up to 4-5 days in the fridge.
• Freezing: You can freeze the cupcakes (without the ganache) for up to 3 months. Wrap them tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy them, simply thaw at room temperature, then frost with the ganache and serve.

Variations

While this recipe is already a delightful blend of flavors, you can make a few tweaks to suit your tastes or dietary preferences. Here are some variations to try:

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend, ensuring it’s one that is suitable for baking. You may also need to add an extra egg to maintain the structure.
• Dairy-Free: Substitute the butter with coconut oil or a dairy-free margarine, and replace the milk with a non-dairy milk like almond or oat milk. Use a dairy-free chocolate for the ganache.
• Vegan: For a completely vegan version, use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the eggs, and substitute the milk with a plant-based milk. Use a vegan chocolate and dairy-free butter for the ganache.
• Boozy: Add a splash of your favorite liqueur (like Chambord or Grand Marnier) to the blackberry filling or the ganache for a grown-up twist.

Serving Suggestions

These Midnight Blackberry Chocolate Cupcakes are stunning on their own, but if you want to take the presentation to the next level, consider these ideas:

• For Special Occasions: Serve them on a silver platter with a dusting of powdered sugar and a few sprigs of mint for an elegant, gourmet touch.
• With a Scoop of Ice Cream: Pair the cupcakes with a scoop of vanilla or berry-flavored ice cream for an extra indulgence.
• For Afternoon Tea: These cupcakes make an elegant addition to an afternoon tea spread, especially when served alongside some freshly brewed tea or coffee.

Conclusion

The Midnight Blackberry Chocolate Cupcakes are not just a dessert—they are a celebration of flavor and texture. From the dark chocolate base to the burst of juicy blackberries inside, to the rich ganache frosting, every bite offers something new. Whether you’re a seasoned baker or just beginning your culinary journey, these cupcakes are surprisingly easy to make and will always impress.

Their versatility allows for endless variations, whether you need to accommodate dietary restrictions or simply want to play around with different flavor profiles. These cupcakes are perfect for any occasion, whether you’re hosting a dinner party, celebrating a birthday, or simply treating yourself to something special. So, the next time you’re craving a decadent dessert, reach for these Midnight Blackberry Chocolate Cupcakes. They’re sure to satisfy your sweet tooth and leave you craving more. Happy baking!

Midnight Blackberry Chocolate Cupcakes: A Dark & Luscious Delight

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• Author: Eleanor
• Total Time: 42 minutes (excluding cooling time)
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

The Midnight Blackberry Chocolate Cupcakes are an elegant, decadent dessert that combines the rich, deep flavor of dark chocolate with the tart sweetness of fresh blackberries. These cupcakes boast a moist, tender crumb, a surprise blackberry filling at the center, and are topped with a smooth, velvety chocolate ganache frosting. The contrast of flavors and textures in each bite is nothing short of indulgent, making these cupcakes perfect for any occasion—whether you’re celebrating a special event or simply treating yourself. With their beautiful presentation and irresistible flavor, these cupcakes will surely become a favorite in your dessert repertoire.

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Ingredients

Scale 1x2x3x

For the Cupcake Batter:

• 1 ½ cups (190g) all-purpose flour
• ¾ cup (60g) unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk
• ½ cup (120g) unsalted butter, softened
• ¾ cup (180g) fresh blackberries (for batter)

For the Blackberry Filling:

• 1 cup (240ml) fresh blackberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

For the Chocolate Ganache Frosting:

• 8 oz (225g) dark chocolate (70% cocoa or higher)
• ½ cup (120ml) heavy cream
• 1 tbsp unsalted butter

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Instructions

Step 1: Prepare the Blackberry Filling

1. In a small saucepan, combine 1 cup fresh blackberries, 2 tbsp granulated sugar, and 1 tbsp lemon juice.
2. Cook over medium heat for 5-7 minutes, stirring occasionally until the blackberries break down and form a syrupy mixture.
3. Remove from heat and set aside to cool.

Step 2: Prepare the Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
4. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients into the wet ingredients, alternating with milk. Mix until just combined.
6. Gently fold in fresh blackberries until evenly distributed.

Step 3: Fill the Cupcake Liners

1. Fill each cupcake liner about 2/3 full with the batter.
2. Add 1 tbsp of cooled blackberry filling into the center of each cupcake. Gently push it down into the batter using a small spoon.
3. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool completely on a wire rack.

Step 4: Make the Chocolate Ganache Frosting

1. Chop dark chocolate into small pieces and place in a heatproof bowl.
2. In a small saucepan, bring heavy cream to a simmer over medium heat.
3. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Stir until smooth and glossy.
4. Stir in butter until fully incorporated.
5. Let the ganache cool for 15-20 minutes, or until it reaches a spreadable consistency.

Step 5: Frost the Cupcakes

1. Once the cupcakes are completely cooled, frost them with the ganache using a piping bag or a spatula.
2. Garnish each cupcake with a few fresh blackberries for decoration.

Notes

• Batter Consistency: The batter for these cupcakes should be thick but pourable. If it’s too thick, add a little more milk, one tablespoon at a time.
• Blackberry Compote: If you want a thicker blackberry filling, you can cook it a bit longer to reduce the liquid. Keep in mind that the compote will thicken as it cools.
• Chocolate Ganache: Be sure to let the ganache cool to the right consistency. If it’s too thin, it will run off the cupcakes; if it’s too thick, it will be hard to spread.
• Storage: These cupcakes can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 5 days. You can also freeze the cupcakes (without the ganache) for up to 3 months—just be sure to wrap them tightly in plastic wrap.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert, Cupcakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 300 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 45 mg