These Dark Chocolate Blackberry Cupcakes bring together the intensity of dark cocoa and the tart, fruity burst of blackberries into one unforgettable bite. With a silky blackberry buttercream frosting, this dessert is as stunning as it is delicious. Whether you’re hosting a party or just craving something bold, this recipe delivers bakery-level indulgence with minimal effort.
Don’t miss our Blackberry Lime Cheesecake Cupcakes for another berry-chocolate fusion.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened dark cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (room temperature)
- ½ cup hot coffee (or water)
- ½ cup fresh blackberries, mashed
Blackberry Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup strained blackberry purée (seedless)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (adjust for consistency)
Optional Toppings:
- Fresh blackberries
- Chocolate shavings
- Edible flowers or mint leaves
Instructions
Step-by-Step:
1. Prep Your Oven
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk melted butter with brown sugar. Add eggs one at a time. Stir in vanilla, buttermilk, and mashed blackberries.
4. Create the Batter
Slowly fold dry ingredients into the wet. Add hot coffee last. Batter will be thinner than usual – that’s perfect!
5. Fill and Bake
Pour batter into cupcake liners about ¾ full. Bake 18–22 minutes. Toothpick should come out with moist crumbs, not wet batter.
6. Cool Properly
Let cool in the pan for 5–10 minutes, then transfer to a wire rack.
7. Make Blackberry Purée
Blend 1 cup blackberries. Strain through a fine mesh sieve to remove seeds. You’ll need about ¼ cup for the frosting.
8. Make Frosting
Beat softened butter until creamy. Gradually add powdered sugar. Mix in blackberry purée, vanilla, and heavy cream as needed. Beat 3–4 minutes until fluffy.
9. Frost and Garnish
Frost cooled cupcakes using a piping bag or spatula. Garnish with a fresh blackberry or chocolate shaving if desired.
Helpful Tips
- Room temperature buttermilk and eggs yield a smoother, more even bake.
- Don’t skip straining the blackberry purée — it gives the frosting a smoother texture.
- Hot coffee helps “bloom” the cocoa for an intense chocolate flavor.
Check out our Pistachio Cupcakes with Vanilla Buttercream for more frosting ideas.
Storage and Make-Ahead Tips
- Unfrosted cupcakes: store in an airtight container for 2 days or freeze for up to 3 months.
- Frosting: store in fridge up to a week.
- Frosted cupcakes: refrigerate up to 3 days, but bring to room temp before serving for best flavor.
Variations and Add-Ons
- Try raspberries instead of blackberries.
- Add 1 tsp espresso powder to the batter.
- Mix in cinnamon for a cozy, fall twist.
- Spike frosting with blackberry liqueur for a grown-up dessert.
Looking for inspiration? Try our Raspberry Fudgy Chocolate Cookies for a rich twist on fruit-chocolate combos.
Best Ways to Serve
- With a cold glass of milk
- Beside hot coffee or berry tea
- As a plated dessert with vanilla ice cream
- Or even with a bold red wine
Discover great ideas like our Cherry Amaretto Tiramisu for elegant serving inspirations.
Conclusion
These Dark Chocolate Blackberry Cupcakes are rich, tangy, and crowd-pleasing. With simple ingredients and elegant results, they’ll become a go-to favorite for birthdays, brunches, or just a treat-yourself moment.
Don’t miss our Royal Purple Velvet Cake for more colorful dessert inspiration.