Dark Chocolate Blackberry Cupcakes

Dark Chocolate Blackberry Cupcakes are rich, moist, and bursting with deep, intense flavor. The luscious pairing of bold dark chocolate and tart blackberries makes these cupcakes an irresistible treat. Whether I’m baking for a special occasion or just craving something decadent, these cupcakes always deliver a perfect balance of sweetness and depth.

Why You’ll Love This Recipe

I love how the dark chocolate gives these cupcakes a sophisticated richness, while the blackberries add a pop of brightness that keeps each bite fresh and juicy. The texture is soft and fudgy, and the blackberry topping or filling creates a surprise burst of flavor. These cupcakes look beautiful and taste even better, making them ideal for dinner parties, birthdays, or simply indulging myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Unsweetened cocoa powder (preferably dark or Dutch-processed)

• Baking soda

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Vegetable oil or melted butter

• Buttermilk

• Vanilla extract

• Strong brewed coffee or hot water

• Fresh or frozen blackberries (chopped or whole)

For the frosting:

• Unsalted butter

• Powdered sugar

• Dark chocolate (melted and cooled)

• Heavy cream or milk

• Vanilla extract

• Blackberry jam or puree (optional, for flavor and color)

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In one bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, I beat the eggs with the sugar, then mix in the oil, buttermilk, and vanilla.

4. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. I pour in the coffee or hot water to thin the batter—it will be runny, and that’s okay.

6. I gently fold in the chopped blackberries, then fill each cupcake liner about two-thirds full.

7. I bake for 18–22 minutes, or until a toothpick comes out clean. I let them cool completely before frosting.

For the frosting:

1. I beat the butter until fluffy, then slowly add the powdered sugar.

2. I mix in the melted dark chocolate, vanilla, and just enough cream to reach a smooth, pipeable consistency.

3. For extra blackberry flavor, I sometimes stir in a bit of blackberry jam or puree.

4. I pipe or spread the frosting on each cooled cupcake and top with a fresh blackberry for garnish.

Servings and timing

This recipe makes 12 standard cupcakes.
Prep time: 20 minutes
Bake time: 20 minutes
Total time: Around 45 minutes including cooling and frosting

Variations

Sometimes I stuff the center of the cupcakes with a spoonful of blackberry jam before baking for an extra burst of flavor. I’ve also used cream cheese frosting with a swirl of blackberry jam for a tangy twist. If I want to skip the fruit entirely, I just leave the berries out and make a classic dark chocolate cupcake.

Storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. I let refrigerated cupcakes come to room temperature before serving so the frosting softens. These also freeze well—frosted or unfrosted—for up to 1 month.

FAQs

Can I use frozen blackberries?

Yes, I often use frozen blackberries. I just thaw and drain them well before folding them into the batter to avoid excess moisture.

What kind of dark chocolate works best?

I prefer using a dark chocolate bar with around 60–70% cocoa content. It melts smoothly and balances well with the sweetness of the cupcake and frosting.

Do I need to add coffee?

I use coffee to deepen the chocolate flavor, but it won’t make the cupcakes taste like coffee. If I prefer, I substitute hot water instead—it still gives great results.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture is slightly different, but still moist and delicious.

How do I keep the blackberries from sinking?

I toss the blackberries in a little flour before adding them to the batter. This helps keep them suspended during baking.

Conclusion

Dark Chocolate Blackberry Cupcakes are an elegant, bold dessert that never fails to impress. I love how the dark chocolate and juicy berries play off each other for a rich, fruity finish in every bite. Whether I’m treating myself or sharing with others, these cupcakes are a sweet little celebration in a wrapper.