Chocolate Cupcakes with Blackberry Sauce
These chocolate cupcakes are rich, soft, and deeply satisfying, with just the right balance of sweetness and freshness. The blackberry sauce adds a slightly tart contrast that cuts through the chocolate beautifully, making each bite feel a little lighter than you’d expect from such an indulgent dessert.
Ingredients · Servings 12
- 35 g cocoa
- 180 ml hot water
- 85 g dark chocolate
- 150 g flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 large eggs
- 70 ml oil
- 2 tbsp plain yogurt
- 1 tsp vanilla extract
- 120 g sugar
- 100 g blackberries (,mashed)
- 200 g dark chocolate
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 400 ml whipping cream
- 200 g blackberries
- 50 ml water
- 2 tbsp sugar
- fresh blackberries
Method · 2 h 55 min
- Mix the cocoa with the hot water until smooth, then add the dark chocolate and stir until melted. Set aside to cool.
- In a bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the eggs, oil, yogurt, vanilla extract, and mashed blackberries. Add the cooled chocolate mixture and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Preheat the oven to 180°C (356°F) and prepare a 12-cup muffin pan.
- Divide the batter evenly, filling each cup about 2/3 to 3/4 full. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely on a rack.
- Heat the cream until just below boiling. Pour over the chopped chocolate and powdered sugar. Let sit for 2 minutes, then stir until smooth. Add vanilla extract.
- Heat the cream until just below boiling. Pour over the chopped chocolate and powdered sugar. Let sit for 2 minutes, then stir until smooth. Add vanilla extract.
- Simmer the blackberries, water, and sugar for 5–10 minutes until softened and slightly thickened. Strain to remove seeds and let cool.
- Pipe or spread the chocolate cream over the cupcakes, drizzle with blackberry sauce, and top with fresh blackberries.
- Rich, chocolatey, and slightly tart, these cupcakes are always a hit.
They’re the kind of cupcakes that look impressive but are actually quite simple to make. Perfect for when you want something a bit special, whether for a gathering or just because you’re in the mood for chocolate and berries.
Enjoy!
For the batter:
- 35 g cocoa
- 180 ml hot water
- 85 g dark chocolate
- 150 g flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 large eggs
- 70 ml oil
- 2 tbsp plain yogurt
- 1 tsp vanilla extract
- 120 g sugar
- 100 g blackberries,mashed
For the chocolate cream:
- 200 g dark chocolate
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 400 ml whipping cream
For the blackberry sauce:
- 200 g blackberries
- 50 ml water
- 2 tbsp sugar
To decorate:
- fresh blackberries
For the cupcakes:
- Mix the cocoa with the hot water until smooth, then add the dark chocolate and stir until melted. Set aside to cool.
- In a bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the eggs, oil, yogurt, vanilla extract, and mashed blackberries. Add the cooled chocolate mixture and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Preheat the oven to 180°C (356°F) and prepare a 12-cup muffin pan.
- Divide the batter evenly, filling each cup about 2/3 to 3/4 full. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely on a rack.
For the chocolate cream:
- Heat the cream until just below boiling. Pour over the chopped chocolate and powdered sugar. Let sit for 2 minutes, then stir until smooth. Add vanilla extract.
For the blackberry sauce:
- Simmer the blackberries, water, and sugar for 5–10 minutes until softened and slightly thickened. Strain to remove seeds and let cool.
To finish:
- Pipe or spread the chocolate cream over the cupcakes, drizzle with blackberry sauce, and top with fresh blackberries.
- Rich, chocolatey, and slightly tart, these cupcakes are always a hit.
