Name: Chocolate Cupcakes with Blackberry Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 35 g cocoa powder; 180 ml hot water; 85 g dark chocolate, chopped; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 pinch salt; 2 large eggs; 70 ml oil (canola or vegetable); 2 tbsp yogurt; 150 g all-purpose flour; 1 tsp vanilla extract; 120 g sugar; 100 g blackberries, crushed; 200 g dark chocolate, for ganache; 2 tbsp powdered sugar; 1 tsp vanilla extract (for ganache); 400 ml whipping cream; 200 g blackberries (for sauce); 50 ml water; 2 tbsp sugar (for sauce); Fresh blackberries, for garnish

There’s something incredibly satisfying about indulging in a rich, chocolatey cupcake, especially when it’s topped with a vibrant, homemade blackberry sauce. These Chocolate Cupcakes with Blackberry Sauce are not only a feast for the eyes but also a delightful treat for the taste buds. With their moist texture and deep chocolate flavor, each bite is a celebration. And let’s not forget about that luscious blackberry sauce—it adds a burst of fruity goodness that perfectly complements the rich chocolate. Whether you’re hosting a party or simply treating yourself, these cupcakes are sure to impress.

Why This Recipe is a Keeper

This recipe is a keeper for several reasons. First, the combination of dark chocolate and fresh blackberries is a match made in dessert heaven. The rich chocolate flavor pairs beautifully with the tartness of the blackberries, creating a balanced sweet treat. Second, these cupcakes are incredibly easy to make, requiring just a few simple ingredients that you likely already have in your pantry. Finally, they’re versatile! You can serve them at birthdays, anniversaries, or even a cozy night in. Trust me, once you try this recipe, it will become a regular on your dessert rotation.

Ingredient Checklist

To make these delightful Chocolate Cupcakes with Blackberry Sauce, you’ll need the following ingredients:

35g cocoa powder
180ml hot water
85g dark chocolate, chopped
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
2 large eggs
70ml oil (canola or vegetable)
2 tbsp yogurt
150g all-purpose flour
1 tsp vanilla extract
120g sugar
100g blackberries, crushed
200g dark chocolate, for ganache
2 tbsp powdered sugar
1 tsp vanilla extract (for ganache)
400ml whipping cream
200g blackberries (for sauce)
50ml water
2 tbsp sugar (for sauce)
Fresh blackberries, for garnish

Must-Have Equipment

Before you start baking, make sure you have the following equipment on hand:

Muffin tin: To bake the cupcakes.
Mixing bowls: For combining ingredients.
Whisk: To mix the batter smoothly.
Rubber spatula: For folding ingredients and scraping the bowl.
Measuring cups and spoons: To ensure accurate measurements.
Cooling rack: To cool the cupcakes after baking.
saucepan: For making the blackberry sauce.

Step-by-Step: Chocolate Cupcakes with Blackberry Sauce

Step 1: Preheat Your Oven

Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners. This ensures that your cupcakes have that perfect rise and don’t stick to the pan.

Step 2: Prepare the Chocolate Mixture

In a medium bowl, combine the cocoa powder and hot water. Whisk until smooth, then add the chopped dark chocolate. Stir until the chocolate is melted and well incorporated. Set aside to cool slightly.

Step 3: Mix the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the cupcakes.

Step 4: Combine Wet Ingredients

In a large bowl, beat the eggs and sugar together until light and fluffy. Add in the oil, yogurt, and vanilla extract. Mix until combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the chocolate mixture. Begin and end with the flour mixture. Mix just until combined; be careful not to over-mix.

Step 6: Fold in Crushed Blackberries

Gently fold in the crushed blackberries into the batter. This will add pockets of fruity flavor to your cupcakes.

Step 7: Bake the Cupcakes

Divide the batter evenly among the prepared muffin tin and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for 5 minutes before transferring to a cooling rack.

Step 8: Make the Blackberry Sauce

In a small saucepan, combine 200g blackberries, 50ml water, and 2 tbsp sugar. Heat over medium heat, stirring gently until the blackberries break down and the sauce thickens slightly. This should take about 10 minutes. Remove from heat and let it cool.

Step 9: Prepare the Ganache

While the sauce cools, make the ganache. In a small saucepan, heat the whipping cream until just simmering. Pour it over 200g of chopped dark chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Add the powdered sugar and vanilla extract, mixing until combined.

Step 10: Assemble Your Cupcakes

Once the cupcakes are cool, dip the tops into the ganache or spoon it generously over the cupcakes. Drizzle the blackberry sauce on top and finish with fresh blackberries for garnish.

Dietary Customizations

If you have specific dietary needs or preferences, consider the following customizations:

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use a non-dairy yogurt and coconut cream for the ganache.
Reduced Sugar: Decrease the sugar in the batter and sauce, or use a sugar alternative.
Vegan: Replace eggs with flax eggs and use plant-based yogurt and cream.

Problems & Prevention

Baking can sometimes lead to unexpected issues. Here are a few common problems and how to prevent them:

Cupcakes are dry: Ensure not to overmix the batter and avoid overbaking. Keep an eye on them during the last few minutes of baking.
Cupcakes sink in the middle: Make sure your baking powder and baking soda are fresh. Also, avoid opening the oven door too early.
Ganache is too thick: If your ganache is too thick, you can reheat it gently with a bit more cream to achieve a smoother consistency.
Blackberry sauce is too runny: Allow it to simmer longer to reduce and thicken.

Make-Ahead & Storage

These Chocolate Cupcakes with Blackberry Sauce can be made ahead of time, making them perfect for parties or gatherings. Here are some storage tips:

Make-Ahead: You can bake the cupcakes a day in advance. Store them in an airtight container at room temperature.
Frosting & Sauce: The ganache and blackberry sauce can also be made a day ahead and stored in the refrigerator. Reheat slightly before using.
Storage: Once assembled, store any leftover cupcakes in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.

Your Top Questions

Can I use frozen blackberries for the sauce?

Absolutely! Frozen blackberries work well for the sauce. Just keep in mind that they may take a little longer to break down when cooking.

Can I substitute the dark chocolate?

Yes, you can substitute dark chocolate with semi-sweet or milk chocolate, but keep in mind that it will change the flavor and sweetness of the cupcakes.

How can I make these cupcakes more decadent?

For an extra indulgent treat, consider adding chocolate chips to the batter or topping the ganache with crushed nuts or sprinkles.

What’s a good serving suggestion for these cupcakes?

These cupcakes are delicious on their own, but serving them with a scoop of vanilla ice cream or a dollop of whipped cream makes for an even more delightful dessert experience!

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That’s a Wrap

With their rich flavor and delightful blackberry sauce, these Chocolate Cupcakes with Blackberry Sauce are sure to become a favorite in your household. Whether you stick to the classic recipe or customize it to fit your dietary needs, these cupcakes provide a scrumptious way to celebrate any occasion. Enjoy your baking adventure, and don’t forget to share your creations with family and friends!