If you’re a chocolate lover who also appreciates a fruity twist, Dark Chocolate Blackberry Cupcakes are about to steal your heart. Imagine biting into a moist, rich dark chocolate cupcake, only to be met with a burst of sweet-tart blackberry flavor. It’s decadent, slightly unexpected, and downright irresistible. Whether you’re baking for a special occasion or just treating yourself (because you deserve it!), trust me—these cupcakes are pure magic.
Why You’ll Love Dark Chocolate Blackberry Cupcakes
This recipe isn’t just about making cupcakes; it’s about creating a moment of pure indulgence. Here’s why you’re going to fall in love with these beauties:
Rich and Decadent: Deep, intense dark chocolate flavor that’s perfectly balanced with juicy blackberries.
Moist and Tender: These cupcakes are ultra-soft with a luscious texture that melts in your mouth.
Easy to Make: No fancy techniques required—just mix, bake, and enjoy!
Naturally Sweet and Tart: The blackberries add a fresh, fruity contrast to the chocolate’s richness.
Perfect for Any Occasion: Whether it’s a birthday, a dinner party, or a cozy night in, these cupcakes always impress.
Ingredients
Ingredients in Dark Chocolate Blackberry Cupcakes
These cupcakes are a perfect balance of indulgent chocolate and bright berry flavors:
Dark Chocolate: The star ingredient—choose high-quality dark chocolate for the best flavor.
Cocoa Powder: Enhances the deep chocolate taste.
Flour: The base of the cupcakes, keeping them light yet structured.
Sugar: Adds sweetness and helps create a tender texture.
Eggs: Bind everything together and give the cupcakes structure.
Butter or Oil: Keeps the cupcakes ultra-moist and rich.
Buttermilk: Adds a slight tang and ensures a soft, tender crumb.
Baking Soda & Baking Powder: Helps the cupcakes rise beautifully.
Vanilla Extract: Brings out the chocolate and blackberry flavors.
Fresh Blackberries: Some are blended into the batter for moisture, while others are used for garnish.
Ingredients in Blackberry Buttercream
A velvety, fruity frosting takes these cupcakes to the next level:
Butter: The rich, creamy base of the frosting.
Powdered Sugar: Creates a smooth, sweet texture.
Fresh Blackberry Puree: Gives the frosting its gorgeous color and bright flavor.
Vanilla Extract: Balances the tartness of the berries.
Pinch of Salt: Enhances all the flavors.
Instructions
Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. This ensures easy removal and even baking.
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate gently over a double boiler or in the microwave in 20-second bursts. Stir until smooth and set aside to cool slightly.
Prepare the Batter
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the butter (or oil) and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and melted chocolate.
Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined. Gently fold in the mashed blackberries for extra moisture and flavor.
Fill and Bake
Scoop the batter into the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Make the Blackberry Buttercream
In a large bowl, beat the butter until smooth and fluffy. Gradually add the powdered sugar, beating until combined. Pour in the blackberry puree and vanilla extract, then mix until smooth and creamy.
Frost the Cupcakes
Transfer the buttercream to a piping bag and swirl it onto the cooled cupcakes. Garnish with fresh blackberries or a drizzle of melted chocolate for an extra touch of elegance.
Nutrition Facts
Servings: 12 cupcakes
Calories per serving: 320 (approx.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
How to Serve Dark Chocolate Blackberry Cupcakes
These cupcakes are already a showstopper, but here are a few ways to elevate your presentation:
- With a Dusting of Cocoa Powder: Adds a sophisticated touch.
- Drizzled with Dark Chocolate: Because more chocolate is always a good idea!
- Paired with a Cup of Coffee or Tea: The perfect afternoon treat.
- Served with Whipped Cream: For an even more indulgent experience.
- Chilled for a Firmer Frosting: A great option on warm days!
Additional Tips
- Use room temperature ingredients: This ensures a smoother batter and even baking.
- Mash the blackberries well: To evenly distribute their flavor throughout the cupcakes.
- Let the cupcakes cool completely: Frosting warm cupcakes can cause the buttercream to melt.
- Sift the powdered sugar: For the smoothest buttercream texture.
- Adjust the sweetness: Add more or less sugar to the frosting, depending on your taste.
FAQ’s
1. Can I use frozen blackberries?
Yes! Just thaw and drain them before using to avoid excess moisture.
2. Can I make these cupcakes gluten-free?
Absolutely—just substitute with a gluten-free flour blend.
3. How do I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
4. Can I freeze these cupcakes?
Yes! Freeze the unfrosted cupcakes in an airtight container for up to 3 months.
5. How do I get a stronger blackberry flavor in the frosting?
Reduce the blackberry puree on the stove before adding it to the buttercream.
6. What’s the best way to melt chocolate for the batter?
Use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
7. Can I make mini cupcakes instead?
Of course! Just reduce the baking time to 10–12 minutes.
8. How do I keep my cupcakes from being dry?
Don’t overbake them! Check for doneness with a toothpick and remove as soon as it comes out with a few crumbs.
9. Can I use white chocolate instead of dark?
Yes, but it will create a much sweeter cupcake. Adjust the sugar accordingly.
10. Can I pipe the frosting without a piping bag?
Absolutely! Use a spoon or a zip-top bag with the corner cut off.
Conclusion
Dark Chocolate Blackberry Cupcakes are the perfect combination of rich, indulgent chocolate and bright, juicy blackberry flavor. They’re easy to make, incredibly satisfying, and guaranteed to impress at any gathering. Whether you’re baking them for a celebration or simply treating yourself, one thing’s for sure—these cupcakes won’t last long! So grab your ingredients, get baking, and enjoy every delicious bite!
Print
Dark Chocolate Blackberry Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American / Contemporary
- Diet: Vegetarian
Description
Indulge in these rich, moist dark chocolate cupcakes studded with fresh blackberry compote. Each bite offers a decadent chocolate experience with a burst of tangy-sweet blackberries, perfect for dessert or a special treat.
Ingredients
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or whole milk with 1 tsp lemon juice)
- 1/2 cup hot water
For the Blackberry Compote:
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Chocolate Ganache Frosting (Optional):
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Prepare Oven & Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Combine Mixtures: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Incorporate Hot Water: Stir in hot water (the batter will be thin, which ensures moist cupcakes).
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make Blackberry Compote: In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the berries soften and release their juices. Remove from heat and let cool; it will thicken as it cools.
- Assemble: Once cupcakes are cooled, spoon a dollop of blackberry compote onto each cupcake.
- Optional Frosting: For an extra decadent touch, prepare the chocolate ganache frosting. Heat heavy cream in a small saucepan until it begins to simmer. Pour over the chopped dark chocolate and butter in a bowl; stir until smooth. Allow to cool slightly, then drizzle or pipe over the cupcakes.
Notes
- For a burst of extra flavor, swirl a spoonful of blackberry compote into the batter before baking.
- These cupcakes are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 2 days.
- For a vegan version, substitute the butter with a plant-based alternative, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and choose a non-dairy milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~280 kcal
- Sugar: ~20 g
- Sodium: ~150 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0g
- Carbohydrates: ~30 g
- Fiber: ~3 g
- Protein: ~4 g
- Cholesterol: ~60 mg