Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 100 g dark chocolate, melted
- 1 cup fresh blackberries (plus extra for garnish)
For the frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 2 tbsp blackberry puree (optional, for flavor and color)
Instructions
- Preheat oven to 175°C (350°F) and line a muffin tin with cupcake liners. Lightly spray the liners with non-stick baking spray.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
- In a separate bowl, whisk sugar, eggs, oil, and vanilla until pale and slightly thickened.
- Add half of the dry ingredients to the wet mixture and stir gently. Pour in the milk, mix, then add the remaining dry ingredients. Stir until just combined.
- Melt the dark chocolate, let it cool slightly, and fold it into the batter.
- Gently fold in the blackberries without crushing them.
- Fill cupcake liners about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway for even baking.
- Transfer cupcakes to a wire rack and let them cool completely before frosting.
- Whip the heavy cream until soft peaks form. Gradually add powdered sugar and whip until stiff peaks form. Fold in blackberry puree if using.
- Pipe the frosting onto cooled cupcakes and garnish with fresh blackberries and a drizzle of melted chocolate.
Notes
For a dairy-free version, use plant-based milk and cream.
Blackberries can be swapped with raspberries or blueberries.
Do not overmix the batter to keep the cupcakes light.
- Prep Time: 20
- Cook Time: 22