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–+ servings

Chocolate Cupcakes with Blackberry Sauce

Paula
A rich combination of dark chocolate cupcakes, smooth chocolate cream, and a slightly tart blackberry sauce. Decadent but balanced, these are perfect when you want something a little more special.
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine International
Servings 12 servings

Ingredients
 
 

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

Instructions
 

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.
  • 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.

Notes

Chocolate Cupcakes with Blackberry Sauce
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