Decadent, fruity, and equally stunning to behold, Dark Chocolate Blackberry Cupcakes are everything you could hope for in a showstopper dessert. Imagine ultra-moist, rich dark chocolate cake mingling with fresh blackberries, then topped with a swirl of velvety dark chocolate blackberry frosting. Every bite bursts with deep cocoa flavor balanced by tangy berries, and these cupcakes are guaranteed to satisfy both chocoholics and fruit lovers alike. Whether you’re baking for a gathering or just because you deserve a treat, this recipe is a guaranteed favorite.
Ingredients You’ll Need
This recipe comes together with a handful of everyday ingredients you probably already have, plus a few extra-special touches to elevate taste and color. Each element adds something unique—from the dark cocoa for depth of flavor to the buttermilk for perfect tenderness—and together, they create pure cupcake magic.
- All-purpose flour: The classic base that gives these cupcakes structure and a tender crumb.
- Unsweetened dark cocoa powder: Supplies intense chocolate flavor and a gorgeous, deep hue.
- Baking soda: Works with the buttermilk and cocoa powder to ensure a lofty, soft cake.
- Baking powder: Provides just the right lift for fluffy, bakery-style cupcakes.
- Salt: Enhances both the chocolate and blackberry flavors, balancing the sweetness.
- Granulated sugar: Sweetens the batter and keeps it light.
- Brown sugar: Brings notes of caramel and extra moisture to the cake.
- Vegetable oil: Ensures the cupcakes stay soft and moist, even after a day or two.
- Eggs: Help bind everything together and add richness.
- Vanilla extract: Rounds out the chocolatey notes with warm, aromatic complexity.
- Buttermilk: Makes the crumb tender and adds a subtle tang that complements the berries.
- Hot brewed coffee: Intensifies the chocolate flavor and creates a super-tender crumb without tasting like coffee.
- Fresh blackberries (mashed): Add juiciness, color, and fruity pops in every bite.
- Unsalted butter (for frosting): Forms the dreamy, creamy base for the frosting.
- Powdered sugar (for frosting): Sweetens and thickens the frosting until it’s perfectly smooth.
- Dark cocoa powder (for frosting): Makes the frosting rich and chocolatey.
- Blackberry puree (strained, for frosting): Lends a vivid color and real berry flavor to the topping.
- Vanilla extract (for frosting): Offers a warm undertone and brings out the berry notes.
- Pinch of salt (for frosting): Cuts the sweetness and amps up all the flavors.
- Heavy cream (for frosting, as needed): Loosens up the frosting for the ultimate silky swirl.
How to Make Dark Chocolate Blackberry Cupcakes
Step 1: Prepare Your Pan and Preheat
Get started by preheating your oven to 350°F (175°C), ensuring it’s nice and hot for perfectly even cupcakes. Line a standard 12-cup muffin tin with cupcake liners. This prevents sticking and makes serving a breeze later on.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, and salt. This step is key for even distribution—no one wants an accidental pocket of soda or cocoa!
Step 3: Blend Sugar, Oil, Eggs, and Vanilla
Grab a second bowl and combine both sugars, the vegetable oil, eggs, and vanilla extract. Whisk until the mixture turns smooth and glossy. The oil and eggs build richness, while vanilla ties it all together.
Step 4: Add Mashed Blackberries
Stir in the mashed fresh blackberries. They don’t just add lovely flavor—they also ensure the cupcakes stay delightfully moist, and those juicy berry bits are a beautiful surprise in every bite.
Step 5: Combine Wet and Dry Ingredients
Now’s the moment everything comes together. Alternate adding the dry ingredients and buttermilk to the wet mixture, gently stirring between each addition. This creates an incredibly tender crumb by preventing over-mixing.
Step 6: Finish with Hot Coffee
Mix in the hot brewed coffee just until blended. The batter will seem thin—that’s exactly as it should be! The coffee deepens the chocolate flavor, resulting in that unforgettable, rich taste.
Step 7: Bake to Perfection
Fill each cupcake liner about two-thirds full with batter. Pop the pan in the oven and bake for 18–20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before even thinking about frosting—patience pays off here!
Step 8: Make the Blackberry Chocolate Frosting
While your cupcakes cool, make the frosting by beating softened butter until light and fluffy. Gradually add powdered sugar, dark cocoa powder, and a pinch of salt on low speed. Beat in the strained blackberry puree and vanilla extract, then add heavy cream a tablespoon at a time until the frosting is cloud-like and perfectly pipeable. Swirl it generously onto the cooled cupcakes.
How to Serve Dark Chocolate Blackberry Cupcakes
Garnishes
The finishing touch is simple but striking: top each frosted cupcake with a single fresh blackberry. If you’re feeling extra, a tiny sprinkle of chocolate shavings adds an elegant flourish and an extra hint of decadence.
Side Dishes
Pair your Dark Chocolate Blackberry Cupcakes with a glass of cold milk, hot coffee, or even a fruity herbal tea for a dessert moment that’s pure bliss. These also shine alongside a scoop of creamy vanilla ice cream or a dollop of whipped cream for a truly indulgent spread.
Creative Ways to Present
For a party-ready look, try arranging the cupcakes on a tiered stand or rustic wooden tray. You can even pipe the frosting in tall peaks, then drizzle with extra blackberry puree or a dust of edible glitter. Mini versions are adorable for potlucks or dessert buffets, too.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Dark Chocolate Blackberry Cupcakes in an airtight container at room temperature for up to two days. For longer freshness, especially in warm weather, refrigerate them—the frosting will stay fluffy, and the cake will keep its wonderful moistness.
Freezing
These cupcakes freeze beautifully! Freeze the unfrosted cakes tightly wrapped for up to two months. For frosted cupcakes, chill until the frosting hardens, then wrap carefully and freeze. Thaw overnight in the fridge and bring to room temperature before serving for best flavor and texture.
Reheating
Let frozen cupcakes come to room temperature naturally—just unwrap and let them sit on your counter for an hour or so. Freshening them in the microwave isn’t needed and could melt the frosting, so patience is best with these beauties.
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Thaw them thoroughly and mash or puree as needed, just make sure to strain out excess liquid and seeds for the best texture in both the cupcakes and frosting.
Do I have to use coffee in the batter?
No worries if coffee isn’t your thing! Hot water makes a fine substitute, though coffee does bring out the richest chocolate flavor. Rest assured, the end result won’t taste like coffee itself.
Can I make these Dark Chocolate Blackberry Cupcakes gluten-free?
Yes, simply swap the all-purpose flour for your favorite gluten-free baking blend. Check that it includes xanthan gum for the best structure, and keep an eye on doneness as baking times may vary slightly.
How can I make the blackberry frosting without seeds?
To achieve that silky finish, puree your blackberries and strain them through a fine mesh sieve before adding. This simple step leaves you with just bold berry flavor and color, no crunch!
Can I add chocolate chips to the batter?
Definitely! For an extra chocolatey treat, fold in a handful of mini chocolate chips right before baking. They’ll create pockets of gooey chocolate throughout every cupcake.
Final Thoughts
There’s something truly special about sharing treats like Dark Chocolate Blackberry Cupcakes with people you care about. With their rich chocolate base, real berry bursts, and dreamy swirls of chocolate blackberry frosting, these cupcakes promise pure joy from the first bite to the last crumb. Give this recipe a try—your kitchen will smell heavenly, and you might just find a new favorite dessert!
Print
Dark Chocolate Blackberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of these Dark Chocolate Blackberry Cupcakes. Moist dark chocolate cupcakes studded with juicy blackberries and topped with a luscious blackberry buttercream frosting.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot brewed coffee
- 1/2 cup fresh blackberries, mashed
Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup dark cocoa powder
- 1/4 cup blackberry puree (strained)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream (as needed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine sugars, oil, eggs, and vanilla. Stir in mashed blackberries. Alternate adding dry ingredients and buttermilk, then mix in hot coffee. Fill cupcake liners and bake for 18–20 minutes.
- Make the frosting: Beat butter until fluffy. Add powdered sugar, cocoa, and salt. Mix in blackberry puree and vanilla. Adjust consistency with heavy cream.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with a blackberry.
Notes
- To make blackberry puree, mash and strain fresh or thawed frozen blackberries. For extra richness, fold in mini chocolate chips before baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
