If you’re craving a treat that’s as stunning as it is scrumptious, look no further than these Dark Chocolate Blackberry Cupcakes. With their intensely rich cocoa base and a luscious blackberry-infused frosting, each bite strikes the perfect balance between deep chocolate decadence and vibrant berry brightness. They’re perfect for celebrations, gifting, or whenever you simply need a sweet escape. Whether you’re an experienced baker or just venturing into cupcake territory, these beauties are sure to win hearts and taste buds alike!

Dark Chocolate Blackberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You’re just a handful of simple, yet powerhouse ingredients away from show-stopping Dark Chocolate Blackberry Cupcakes. Each component brings something meaningful—think next-level richness, a moist crumb, and that gorgeous purple-pink pop in the frosting. Here’s exactly what you’ll need, plus a tip for each:

All-purpose flour: Gives the cupcakes their soft and sturdy structure, ensuring each one rises tall and stays tender.
Unsweetened dark cocoa powder: The star behind the deep, luxurious chocolate flavor—use a quality brand for the best taste and color.
Baking soda: This leavener adds lift and helps keep your cupcakes light and fluffy.
Salt: Don’t skip this—just a bit sharpens all the complex chocolate and fruit flavors.
Granulated sugar: Brings classic sweetness and helps the cupcakes brown to perfection.
Packed brown sugar: Adds a rich, almost caramel-like depth and moisture.
Vegetable oil: Keeps your crumb ultra-moist and tender—an essential for cupcake magic.
Large eggs: Bind everything together and lend important structure and richness.
Buttermilk: Delivers lovely tang and helps the crumb stay irresistibly soft.
Vanilla extract: Rounds out the chocolate and berry notes with a gentle, fragrant undertone.
Hot brewed coffee: Don’t worry—it won’t taste like coffee! Hot coffee intensifies the chocolate flavor.
Blackberry purée (strained): From fresh or frozen berries, this is where that berry magic begins. Straining removes seeds for a silky-smooth batter and frosting.
Unsalted butter (for frosting): Makes the frosting creamy, rich, and pipes beautifully.
Powdered sugar (for frosting): Sweetens and thickens your frosting—add it gradually for perfect texture.
Fresh blackberries (for garnish): The prettiest finish and a punch of tart freshness atop each cupcake.

How to Make Dark Chocolate Blackberry Cupcakes

Step 1: Prep Your Cupcake Liners and Oven

Start by preheating your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Line a standard 12-cup muffin tin with your favorite cupcake liners—go colorful if you love a little flair! Getting this prep work done first ensures your batter gets into the oven quickly, which means beautifully domed cupcakes.

Step 2: Whisk Dry Ingredients

In a large mixing bowl, combine your flour, dark cocoa powder, baking soda, and salt. Give it a good whisk until everything is well blended. This simple step keeps your batter lump-free and gives your cupcakes the most even, tender crumb possible.

Step 3: Mix the Wet Base

In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Stir until the mixture is totally smooth and creamy. This is where all that cupcake moisture and flavor begin!

Step 4: Add Blackberry Purée and Hot Coffee

Stir in the strained blackberry purée and hot brewed coffee to your wet mixture. Don’t worry—the coffee isn’t for flavor, but for giving the chocolate depth and richness. The purée brings in lovely berry notes and a subtle purple hue.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet, stirring just until the two are combined. Be careful not to overmix, as this keeps your cupcakes light and fluffy. The batter will be silky and dark, with flecks of purple shining through.

Step 6: Fill and Bake

Divide the batter evenly among your cupcake liners, filling each about three-quarters full. Slide the tin into the oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, with perhaps a crumb or two attached.

Step 7: Cool Completely

Let the cupcakes cool in their pan for about 5 minutes. Then, gently transfer them to a wire rack so they cool fully. This step is key—frosting sticks best to completely cooled cupcakes!

Step 8: Make the Blackberry Dark Chocolate Frosting

Using a hand mixer or stand mixer, whip the unsalted butter until it’s light, smooth, and fluffy. Blend in the blackberry purée, dark cocoa powder, powdered sugar (adding in half-cup increments), vanilla, and a pinch of salt. Beat until super creamy, adjusting sugar or purée for that dreamy, pipeable texture.

Step 9: Frost and Garnish

Once your Dark Chocolate Blackberry Cupcakes have cooled, pipe or spread the frosting on top in lovely swirls or peaks—get as fancy as you wish! Finish each with a plump, fresh blackberry for a bakery-worthy look and a burst of fruity freshness.

How to Serve Dark Chocolate Blackberry Cupcakes

Garnishes

For a true showstopper effect, top each cupcake with a single fresh blackberry. You can also sprinkle on a touch of shaved dark chocolate or edible gold dust for a hint of sparkle. A tiny mint leaf adds a pop of green and a fresh scent—your guests will be wowed before that first bite!

Side Dishes

Serve these Dark Chocolate Blackberry Cupcakes alongside fresh berry salad, a bowl of whipped cream, or even a simple scoop of vanilla bean ice cream. Their rich flavor pairs beautifully with light or tangy accompaniments that cut through the deep chocolatey goodness.

Creative Ways to Present

Go whimsical by arranging your cupcakes on a tiered cupcake stand, perfect for parties or afternoon teas. For gifting, tuck a single frosted cupcake into a clear box tied with a ribbon. If serving at a formal dinner, try plating each cupcake with a few scattered blackberries and a drizzle of blackberry coulis for a restaurant-worthy dessert course.

Make Ahead and Storage

Storing Leftovers

If you have extras, simply store the cupcakes in an airtight container at room temperature for up to two days. They’ll stay moist and luscious, especially if you keep them out of direct sunlight. If your kitchen is warm, overnight refrigeration is a good idea—just let them come to room temp before serving for the best texture.

Freezing

To save your Dark Chocolate Blackberry Cupcakes for future cravings, freeze the unfrosted cakes tightly wrapped in plastic for up to two months. The frosting can also be made ahead and kept in the fridge for up to five days, or frozen separately. Thaw everything in the refrigerator, then bring to room temp before assembling and serving.

Reheating

Warmed cupcakes taste just-baked! Gently reheat unfrosted cupcakes in the microwave for 8–10 seconds or until just slightly warm. Frost after heating for a bakery-fresh experience. Frosted cupcakes shouldn’t be microwaved, as the buttercream may melt, but can be enjoyed right from room temp.

FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! Frozen blackberries work just as well as fresh—just thaw them fully and strain well before puréeing to avoid extra moisture in the batter or frosting. The flavor will be just as vibrant and delicious.

Do the cupcakes taste like coffee?

Nope! The purpose of hot coffee in this recipe is all about enhancing the chocolatey notes—you won’t taste the coffee itself in the finished cupcakes, just a richer, deeper chocolate flavor.

How can I make the frosting smoother?

If you want an extra-silky frosting, be sure to strain the blackberry purée to remove all seeds before adding it to the butter mixture. This little step makes the frosting look and feel incredibly luxurious.

Can I make these Dark Chocolate Blackberry Cupcakes gluten-free?

Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free baking mix. Just check that your blend contains xanthan gum or another binder for the best cupcake texture.

How far in advance can I make these cupcakes?

You can bake the cupcakes themselves a day or two in advance and store them, unfrosted, in an airtight container. The frosting is best made the day you plan to serve, but leftovers hold up beautifully for up to 48 hours when stored properly.

Final Thoughts

If you’re ready for a baking adventure that steals the spotlight, these Dark Chocolate Blackberry Cupcakes are calling your name. They’re packed with personality—rich, stunning, and just a little bit sophisticated. Grab some blackberries and your favorite cocoa, and surprise someone (or yourself!) with this irresistible treat. Happy baking!

Dark Chocolate Blackberry Cupcakes Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Dark Chocolate Blackberry Cupcakes, a perfect balance of rich chocolate and tangy blackberry flavors. Topped with a luscious blackberry dark chocolate frosting, these gourmet treats are sure to impress at any gathering.

Ingredients

Scale

Cupcake Batter:

1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot brewed coffee
1/2 cup blackberry purée (strained, from about 1 cup fresh or frozen blackberries)

Blackberry Dark Chocolate Frosting:

1/2 cup unsalted butter, softened
1/4 cup blackberry purée
1/3 cup dark cocoa powder
2–2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
Fresh blackberries for garnish

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Instructions

Preheat the oven: Preheat to 350°F (175°C) and line a muffin tin.
Mix dry ingredients: Whisk flour, cocoa, baking soda, and salt.
Combine wet ingredients: Mix sugars, oil, eggs, buttermilk, vanilla, blackberry purée, and coffee.
Blend batter: Gradually add dry ingredients to wet, mix until combined.
Bake: Fill cupcake liners and bake for 18–22 minutes.
Make frosting: Beat butter, add purée, cocoa, sugar, vanilla, and salt.
Frost cupcakes: Once cooled, top with frosting and garnish with blackberries.