Creamy, indulgent chocolate meets juicy, slightly tart blackberries in these Dark Chocolate Blackberry Cupcakes — a dessert that feels both luxurious and comfortingly simple. The rich cocoa sponge creates a deep chocolate base while mashed blackberries add pockets of fruity brightness, and a silky blackberry buttercream ties it all together. Fun fact: blackberries were once considered a wild kitchen treasure and were often baked into celebratory treats. This recipe is quick to prep, family-friendly, and perfect for impressing guests without fuss. If you enjoy chocolate treats with a fruity twist, you might also like the twist on flavor found in this Blackberry Lime Cheesecake Cupcakes. Give these a try — they’re fun to make and even more fun to eat.
What is Dark Chocolate Blackberry Cupcakes?
What’s in a name? Dark Chocolate Blackberry Cupcakes are exactly what they sound like: moist dark chocolate cupcakes studded with fresh blackberry flavor and topped with a bright blackberry buttercream. Why the dramatic title — are they brooding on the counter? Perhaps. Or maybe they’re just dramatic because they taste that good. Who wouldn’t be convinced that “the way to a man’s heart is through his stomach” when presented with a tray of these? Try them and decide if the name came first or the craving did. Go ahead — give this recipe a go and see what story your kitchen tells.
Why You’ll Love This:
- Deep chocolate richness balanced by real blackberry brightness makes every bite complex yet approachable.
- Making them at home saves money versus bakery cupcakes and lets you control ingredients — fresh fruit, quality cocoa, and less sugar if you prefer.
- The blackberry buttercream is naturally fruity and fragrant, adding a pretty pink swirl that’s as tasty as it looks.
Compared to a standard chocolate cupcake on the blog, these add a fruity lift that keeps them from feeling too heavy, so if you liked that recipe, this one is a delightful follow-up. Make a batch this weekend — your family will thank you.
How to Make:
Quick Overview
This recipe is straightforward: whisk dry ingredients, combine the wet, fold in blackberries, then bake. The batter is fudgy and smooth once the hot coffee is stirred in, which boosts chocolate flavor and keeps the crumb tender. Total time is about 35–45 minutes (10–15 minutes prep, 18–20 minutes bake, plus cooling). The standout element is the blackberry buttercream that adds a fresh, fruity finish.
Ingredients
- 1 cup all-purpose flour, measured and leveled
- 1/2 cup unsweetened cocoa powder, sifted if lumpy
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, shaken
- 1/2 cup hot coffee or hot water (use hot coffee for deeper flavor)
- 1/2 cup fresh blackberries, mashed (strain if you prefer fewer seeds)
For the frosting: - 1/2 cup unsalted butter, softened (for frosting), at room temperature
- 2 cups powdered sugar, sifted if clumpy
- 1/4 cup blackberry puree, strained to remove seeds (fresh or thawed frozen)
- 1 tsp vanilla extract (for frosting)
- 1–2 tbsp heavy cream, optional for desired frosting consistency
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In another large bowl, mix the melted butter and brown sugar until smooth and slightly glossy.
- Add the eggs to the butter-sugar mixture one at a time, beating until incorporated, then stir in vanilla extract and the mashed blackberries.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients; mix until just combined — do not overmix.
- Stir in the hot coffee (or hot water) until the batter is smooth and slightly thin; this helps develop a moist crumb and rich chocolate flavor.
- Fill cupcake liners about 3/4 full with batter using a spoon or scoop for even sizing.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- For the frosting: in a bowl, beat the softened butter until creamy. Gradually add powdered sugar, then beat in blackberry puree and vanilla extract. If the frosting is too thick, add 1–2 tablespoons heavy cream to reach piping consistency.
- Frost cooled cupcakes with a piping bag or spatula and garnish with a whole berry or chocolate shavings if desired.
What to Serve With:
- A simple mixed green salad with a bright vinaigrette to balance sweetness.
- A scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Fresh fruit platter (berries and citrus) to echo the blackberry notes.
- Coffee or espresso for adults, or sparkling elderflower soda for a festive nonalcoholic pairing.
Top Tips for Perfecting:
- Use hot coffee rather than water for a richer chocolate flavor; decaf works fine if needed.
- Mash blackberries with a fork and strain if you dislike seeds — that strained puree also works in the frosting.
- If you don’t have buttermilk, make a quick substitute by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and letting sit 5 minutes.
- Don’t overmix the batter; fold until just combined to keep cupcakes tender.
- For extra shine in frosting, warm the blackberry puree slightly before adding so it incorporates smoothly.
- Common mistake: frosting warm cupcakes. Always cool completely to prevent runny frosting.
Storing and Reheating Tips:
- Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature before serving for best texture.
- Freezing: Unfrosted cupcakes freeze well. Wrap individually in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge and frost when ready to serve. Frosted cupcakes can be frozen for up to 1 month; thaw in the fridge.
- Reheating: For unfrosted cupcakes, microwave 10–12 seconds per cupcake to warm. Avoid microwaving frosted cupcakes; instead bring them to room temperature for 30–45 minutes.
FAQs
Can I use frozen blackberries instead of fresh?
Yes. Thaw and drain excess liquid, then mash before using. You may want to strain the puree for the frosting to remove seeds.
What if I don’t have buttermilk?
Make a quick buttermilk substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and resting 5 minutes.
Can I make these cupcakes dairy-free?
You can swap butter for a dairy-free spread and use a dairy-free milk with a little vinegar for buttermilk; results may vary slightly in texture.
How do I prevent the frosting from turning runny?
Ensure cupcakes are completely cool before frosting. Use chilled blackberry puree if your kitchen is warm, and add powdered sugar to thicken as needed.
Can I double the recipe?
Yes. Double all ingredients and bake in batches or use multiple pans; watch baking time closely, as larger pans or more batter may change timing slightly.
Conclusion
These Dark Chocolate Blackberry Cupcakes are a lovely mix of rich chocolate and bright berry that are simple enough for a weekday treat and pretty enough for a party. They’re forgiving to make, cost-effective compared to bakery options, and flexible with substitutions — a reliably impressive dessert. If you want to explore similar inspirations, check the classic take on chocolate cupcakes with a fruity buttercream at Chocolate Cupcakes with Blackberry Buttercream, or see another variation with step-by-step tips in this Chocolate Blackberry Cupcakes – Pastry Affair. Now grab your whisk — these cupcakes are waiting.
Dark Chocolate Blackberry Cupcakes
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Piping Bag
Ingredients
Dry Ingredients
- 1 cup all-purpose flour measured and leveled
- 1/2 cup unsweetened cocoa powder sifted if lumpy
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk shaken
- 1/2 cup hot coffee or hot water use hot coffee for deeper flavor
- 1/2 cup fresh blackberries mashed (strain if you prefer fewer seeds)
Frosting Ingredients
- 1/2 cup unsalted butter softened (for frosting), at room temperature
- 2 cups powdered sugar sifted if clumpy
- 1/4 cup blackberry puree strained to remove seeds (fresh or thawed frozen)
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp heavy cream optional for desired frosting consistency
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In another large bowl, mix the melted butter and brown sugar until smooth and slightly glossy.
- Add the eggs to the butter-sugar mixture one at a time, beating until incorporated, then stir in vanilla extract and the mashed blackberries.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients; mix until just combined — do not overmix.
- Stir in the hot coffee (or hot water) until the batter is smooth and slightly thin; this helps develop a moist crumb and rich chocolate flavor.
- Fill cupcake liners about 3/4 full with batter using a spoon or scoop for even sizing.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- For the frosting: in a bowl, beat the softened butter until creamy. Gradually add powdered sugar, then beat in blackberry puree and vanilla extract. If the frosting is too thick, add 1–2 tablespoons heavy cream to reach piping consistency.
- Frost cooled cupcakes with a piping bag or spatula and garnish with a whole berry or chocolate shavings if desired.