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Dark chocolate blackberry cupcakes topped with fresh blackberries and chocolate ganache
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Dark Chocolate Blackberry Cupcakes

Creamy, indulgent chocolate meets juicy, slightly tart blackberries in these Dark Chocolate Blackberry Cupcakes — a dessert that feels both luxurious and comfortingly simple.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy
Servings: 12 servings
Calories: 250kcal

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.

Notes

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.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg