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–+ servings

Dark Chocolate Cupcakes with Blackberry Buttercream Frosting

These dairy-free dark chocolate cupcakes with a luscious blackberry buttercream are the answer to all your dessert dreams! These decadent cupcakes are great for several special occasions such as a birthday, graduation, Halloween, New Year’s Eve or any celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 41 minutes
Course Dessert
Cuisine American
Servings 18
Calories 139 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweet dark chocolate cocoa powder
  • 2 tsp instant coffee powder or 1 tsp espresso powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1/3 cup vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 cup canned coconut milk full fat
  • 1 cup plant butter softened
  • 4 cups confectioner’s sugar sifted
  • 1/2 tbsp dark cocoa powder unsweet
  • pinch of salt
  • 1 tsp pure vanilla extract
  • 1/4 cup seedless blackberry preserves or your own homemade jam

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ and line muffin pans with paper liners.
  • In a medium bowl, whisk together the flour, cocoa powder, instant coffee powder, baking soda and salt. Set aside.
  • In a large bowl, mix together remaining cupcake ingredients (eggs, both sugars, oil, vanilla extract and coconut milk with an electric mixer until well blended, about 2 minutes.
  • Add dry ingredients to large bowl and mix until just blended and no dry ingredients remain, about 1 minutes or so.
  • Fill cupcake liners halfway and bake in center of preheated oven for 16-18 minutes.
  • When baking is complete, place on a cooling rack for 5 minutes, then transfer cupcakes to another cooling rack to completely cool before frosting them.
  • In a large bowl, add butter and use an electric mixer to cream until light and fluffy, about 3 minutes. Next, start adding confectioner’s sugar, 1 cup at a time, and mix well after each addition. Next, add cocoa powder and pinch of salt and mix for 1 minute more.
  • Scrape down sides of bowl and add the vanilla extract and blackberry preserves and mix until well incorporated. Transfer frosting to a frosting bag with Wilton 1M tip (or you can snip a corner of plastic baggie) and swirl frosting on top of each cupcake. Garnish as desired with chocolate shavings, fresh blackberries or sprinkles.

Nutrition

Calories: 139kcalCarbohydrates: 60gProtein: 2gFat: 7gSaturated Fat: 2gSodium: 108mgFiber: 2gSugar: 12g
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