If you’re on the hunt for a truly memorable treat, these Dark Chocolate Blackberry Cupcakes hit all the right notes: rich, fudgy chocolate base, a burst of tangy blackberry in every bite, and a dreamy swirl of fruity, buttery frosting on top. They have that “wow” factor yet come together with everyday ingredients. Whether you’re baking for a special occasion or craving something extraordinary on an ordinary afternoon, the perfect harmony of dark chocolate and vibrant berries makes this recipe absolutely irresistible!

Dark Chocolate Blackberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Making Dark Chocolate Blackberry Cupcakes is as much about smart ingredient choices as it is about technique. Every component is key—from the intense cocoa powder to those jewel-toned berries that brighten the whole experience.

All-purpose flour: Forms the foundation for a tender, moist crumb in your cupcakes.
Unsweetened dark cocoa powder: For ultra-rich flavor and deep chocolate color that makes these cupcakes stand out.
Baking soda: Gives the cupcakes their delightful lift, helping them rise perfectly in the oven.
Baking powder: Balances the acidity and assists the leavening for a light texture.
Salt: Just a pinch sharpens all the flavors and brings harmony to the sweetness.
Granulated sugar: Sweetens the cupcakes while also keeping them tender and moist.
Buttermilk: Adds tang and extra moisture, making the crumb unbelievably soft.
Vegetable oil: Creates a moist cupcake and helps keep them fresh for days.
Eggs: Bind the mixture and add richness, ensuring a smooth and creamy batter.
Vanilla extract: Enhances both the chocolate and fruit flavors for extra depth.
Hot coffee or hot water: Intensifies the chocolate flavor and gives the batter the right consistency.
Blackberry puree (strained): Infuses the cake with natural berry flavor and a touch of tartness.
Fresh blackberries (for garnish): A beautiful, juicy finish for every cupcake.
Unsalted butter (softened): The backbone of a luscious, creamy buttercream frosting.
Powdered sugar: Sweetens and thickens the frosting to cloud-like perfection.
Extra blackberry puree (strained): Colors and flavors the buttercream with the berry’s natural hue.
Vanilla extract (frosting): A quick splash enhances the frosting’s berry and butter notes.
Pinch of salt (frosting): Rounds out the sweetness for a balanced finish.

How to Make Dark Chocolate Blackberry Cupcakes

Step 1: Prep Your Cupcake Tin and Preheat

Start by getting your oven nice and hot at 350°F (175°C), and line a standard muffin tin with cupcake liners. This small step sets the stage for evenly baked, perfectly shaped cupcakes.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. This not only combines everything evenly but also ensures you won’t get any surprise lumps of flour or cocoa in the batter. The irresistible base flavor of your Dark Chocolate Blackberry Cupcakes begins right here!

Step 3: Combine Wet Ingredients

In a second bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth. This combo is the secret to a super-moist cake that stays tender, with a lovely vanilla aroma wafting through.

Step 4: Bring It All Together

Add your wet ingredients into the dry mixture, stirring gently until just combined—don’t overmix! Now, pour in the hot coffee (or hot water), which amplifies the dark chocolate flavor. Swirl in the strained blackberry puree for that berry-rich note. Don’t worry if the batter looks a bit thin; that’s what helps create the light, decadent crumb of these cupcakes.

Step 5: Bake to Perfection

Spoon the batter into the lined muffin cups, filling each about two-thirds full. Slide the tray into the preheated oven, and bake for 18–22 minutes, or until a toothpick poked into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them onto a wire rack to cool completely. The aroma at this point will make the wait almost unbearable!

Step 6: Prepare the Blackberry Buttercream Frosting

Beat the softened butter until it turns fluffy, then gradually add powdered sugar, alternating with the remaining strained blackberry puree. Continue beating until the mixture is light, smooth, and beautifully tinted by the berries. Stir in vanilla extract and a pinch of salt to accentuate the fruity undertones. Your buttercream should look and taste irresistible.

Step 7: Frost and Garnish

Once your cupcakes have cooled, swirl or pipe on a generous mound of blackberry buttercream. Crown each cupcake with a fresh blackberry for the ultimate flourish—this is the moment your Dark Chocolate Blackberry Cupcakes become showstoppers!

How to Serve Dark Chocolate Blackberry Cupcakes

Garnishes

Top each cupcake with a perfect, glossy blackberry for an elegant, fruity finish. If you’re feeling fancy, add a sprinkle of grated dark chocolate or a drizzle of blackberry coulis for even more color and dramatic effect.

Side Dishes

These cupcakes shine brilliantly on their own, but for an extra-special occasion, pair them with a scoop of vanilla ice cream or a dollop of lightly whipped cream. A fresh fruit salad can also balance the richness while letting those berry flavors really sing.

Creative Ways to Present

Arrange the cupcakes on a pretty tiered cake stand for an afternoon tea or party. For a rustic, picnic-inspired vibe, set them out on a wooden board with sprigs of mint and handfuls of extra blackberries scattered around. The deep purple and dark chocolate hues create a striking centerpiece that’s sure to draw every eye (and appetite)!

Make Ahead and Storage

Storing Leftovers

If you miraculously end up with extras, stash your Dark Chocolate Blackberry Cupcakes in an airtight container in the fridge for up to 3 days. Just remember to let them come to room temperature before serving to enjoy that soft cake and creamy frosting at their best.

Freezing

Both the cupcakes (unfrosted) and buttercream freeze wonderfully. Wrap cupcakes individually and tuck them in a freezer-safe bag or container; they’ll keep well for up to two months. Store frosting in a separate airtight container, letting it come back to room temperature and giving it a good stir before using.

Reheating

If you prefer your cupcakes slightly warm, microwave unfrosted cupcakes for just 5 to 10 seconds. Always frost after thawing or warming for the dreamiest results. If frosting has been refrigerated, letting it sit and soften before piping gives you a perfectly smooth, spreadable texture.

FAQs

Why use hot coffee in Dark Chocolate Blackberry Cupcakes?

Hot coffee deepens and intensifies the flavor of chocolate without making the cupcakes taste like coffee. It simply amps up the richness, leaving you with a deeply chocolatey base that pairs beautifully with the blackberry notes.

Can I use frozen blackberries instead of fresh?

Absolutely! Thawed frozen blackberries work just as well for the puree in both the batter and frosting. Just make sure to strain out the seeds for an ultra-smooth texture.

How can I make blackberry puree?

Blend fresh or thawed blackberries until completely smooth, then press the puree through a fine mesh sieve to remove the seeds. This leaves you with a silky, naturally vibrant blackberry flavor for your cupcakes and frosting.

What’s the best way to achieve a rich chocolate flavor?

Choose a high-quality dark cocoa powder and, if possible, use hot coffee instead of water in your batter. The combination creates a robust, layered chocolate taste that holds its own against the bright berries.

Do the cupcakes need to be refrigerated?

Because of the buttercream, yes—store your cupcakes in the fridge if you’re not eating them the same day. Bring them to room temperature before serving to revive their soft, luscious taste and texture.

Final Thoughts

These Dark Chocolate Blackberry Cupcakes are pure magic: moist, tender, and full of bold, fresh flavors with a berry-inspired twist. Give them a try and let your kitchen fill with the intoxicating aroma of chocolate and berries—you won’t regret it. Happy baking!

Dark Chocolate Blackberry Cupcakes Recipe

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4.6 from 14 reviews

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

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Description

Indulge in the rich and decadent flavors of these Dark Chocolate Blackberry Cupcakes topped with a luscious Blackberry Buttercream Frosting. Perfect for any special occasion or just as a delightful treat.

Ingredients

Scale

Cupcakes:

1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup hot coffee or hot water
½ cup blackberry puree (strained)
½ cup fresh blackberries (for garnish)

Blackberry Buttercream Frosting:

1 cup unsalted butter (softened)
3–3½ cups powdered sugar
¼ cup blackberry puree (strained)
½ teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare cupcake batter: In a large bowl, combine dry ingredients. In a separate bowl, mix wet ingredients, then combine wet and dry ingredients. Stir in coffee/water and blackberry puree. Fill cupcake liners and bake.
Make frosting: Beat butter until fluffy, add powdered sugar and blackberry puree gradually. Mix in vanilla extract and salt.
Frost cupcakes: Once cooled, frost cupcakes with buttercream and top with fresh blackberries.

Notes

For richer flavor, use dark chocolate cocoa powder and strong coffee.
Blackberry puree can be made by blending and straining fresh or thawed frozen blackberries.
Store cupcakes in the fridge for up to 3 days, but bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American