🍫🫐 Dark Chocolate Blackberry Cupcakes
A Rich & Fruity Delight Worth Savoring
If you’re the kind of dessert lover who lives for bold flavors and gourmet pairings, look no further. These Dark Chocolate Blackberry Cupcakes are the perfect fusion of rich, intense chocolate and fresh, slightly tart blackberries. Each bite delivers the deep complexity of dark cocoa paired with the natural sweetness of the fruit — all wrapped in a moist, velvety cupcake.
Whether you’re baking for a special event, a romantic dinner, or just a chocolate fix with a fruity twist, this recipe brings elegance and indulgence to the table. Bonus: they’re as stunning to look at as they are delicious to eat.
🌟 Ingredients (Makes 12 cupcakes)
For the Cupcakes:
1 cup all-purpose flour
¾ cup granulated sugar
½ cup unsweetened dark cocoa powder (use high-quality for best flavor)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup brewed coffee or hot water (enhances chocolate flavor)
½ cup fresh or frozen blackberries, chopped or lightly mashed
Optional Garnishes:
Extra blackberries for topping
Dark chocolate shavings or curls
Edible flowers or fresh mint leaves
🧁 For the Blackberry Buttercream Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup blackberry puree (strained to remove seeds)
½ teaspoon vanilla extract
Pinch of salt
🥣 Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Slowly mix the wet ingredients into the dry mixture.
Gradually pour in the hot coffee (or water), stirring until smooth. The batter will be thin — that’s what makes these cupcakes moist and fluffy.
Gently fold in the chopped blackberries.
Step 4: Fill & Bake
Divide the batter evenly among the cupcake liners (fill each about ⅔ full).
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🍇 Make the Blackberry Buttercream
In a large bowl, beat the softened butter until light and fluffy (2–3 minutes).
Gradually add the powdered sugar, ½ cup at a time, beating well after each addition.
Add the blackberry puree and vanilla extract. Beat until the frosting is smooth and creamy.
If the frosting is too soft, chill it for 10–15 minutes before piping.
Step 5: Decorate
Once cupcakes are completely cool, pipe or spread the blackberry buttercream on top. Garnish with a whole blackberry, a sprinkle of chocolate shavings, or any optional garnish of your choice.
🌈 Tips for Success
Use high-quality cocoa powder – Dutch-processed or dark cocoa gives a deeper chocolate flavor.
Don’t overmix the batter – Stir just until combined for tender cupcakes.
Strain the blackberry puree – This keeps your frosting smooth and pipable.
Want extra flavor? Add a splash of blackberry liqueur to the frosting or batter.
📦 Storage & Make-Ahead
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Frosting can be made ahead and kept chilled for up to 3 days — just re-whip before using.
Cupcakes (unfrosted) freeze beautifully for up to 3 months.
Final Thoughts
These Dark Chocolate Blackberry Cupcakes are the perfect marriage of bold and beautiful — where rich, moist cake meets bright, fruity frosting in a bite-sized treat. They’re elegant enough for a celebration, but simple enough to make “just because.”
Whether you’re baking for someone you love or treating yourself (as you should!), this recipe delivers a luxurious and unforgettable experience from first bite to last.