Description
Dark Chocolate Blueberry Cupcakes are the ultimate indulgence, blending rich dark chocolate with the burst of fresh blueberries for a taste sensation that captivates every palate. These moist and fluffy cupcakes not only look stunning but also deliver a perfect balance of sweetness and tartness. Ideal for celebrations or simply satisfying your sweet tooth, this easy recipe will impress friends and family alike—no bakery required!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/4 cup dairy-free milk (almond or oat, optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat melted butter and sugar until creamy. Add eggs one at a time along with vanilla.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in blueberries coated with flour.
- Fill muffin cups two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg