Dark Chocolate Blackberry Cupcakes

Dark Chocolate Blackberry Cupcakes are a dream come true for chocolate and berry lovers alike. I’ll never forget the first time I tasted this incredible combo at a small bakery hidden away on a quiet street. The rich, intense dark chocolate paired with tart, juicy blackberries was pure magic, and it inspired me to recreate and improve this treat at home.

These Dark Chocolate Blackberry Cupcakes have a moist, decadent chocolate base topped with a creamy blackberry buttercream that’s fragrant and flavorful. Surprisingly easy to make, they’re perfect for celebrations or simply brightening up a regular Tuesday. Once you try these, you’ll understand why the mix of deep chocolate and fresh berries is an unbeatable combination. Get ready to fall in love with your new favorite cupcake

Table of Contents

Why You’ll Love These Dark Chocolate Blackberry Cupcakes

Let me tell you, these Dark Chocolate Blackberry Cupcakes are a total game-changer. Here’s why:

• Rich yet balanced: The deep, fudgy chocolate pairs perfectly with the bright, tangy blackberry buttercream. It’s like a flavor explosion in every bite.
• Easy to make: No fancy techniques here! Just simple steps for bakery-quality results.
• Stunning presentation: That swirl of pink-blackberry frosting topped with a fresh berry? Pure elegance, your guests will think you spent hours.
• Customizable: Swap lime zest for orange, add chocolate chips, or strain the berry puree for ultra-smooth frosting. Make it your own!

Seriously, these Dark Chocolate Blackberry Cupcakes are the kind of treat that’ll have people begging for the recipe. And lucky for them, you’re already one step ahead!

Ingredients for Dark Chocolate Blackberry Cupcakes

Okay, let’s talk ingredients, because quality matters here! I’ve broken everything down into two simple lists: one for the cupcakes and one for that dreamy blackberry buttercream. Trust me, when you taste these, you’ll see why each ingredient plays such an important role.

For the Cupcakes

• 2 ½ ounces semisweet chocolate (35-60% cacao), chopped: Don’t skip the chopping, it helps the chocolate melt evenly. I like a mid-range cacao percentage for balance, but go darker if you’re a true chocolate lover!
• 3 tablespoons neutral oil (vegetable, canola, or avocado): This keeps the cupcakes super moist. I usually reach for avocado oil because it’s light and has a mild flavor.
• 6 tablespoons all-purpose flour (or gluten-free flour alternative): Yes, just 6 tablespoons! This recipe is perfectly scaled. If you’re gluten-free, a 1:1 substitute works great.
• ½ teaspoon baking powder: Our little lift hero. Make sure it’s fresh for the best rise.
• ¼ cup granulated sugar: Just enough sweetness to complement the dark chocolate.
• 1 large egg (room temperature): Take it out ahead of time, it blends into the batter much smoother.
• ¼ + ⅛ teaspoon vanilla extract: Yes, that extra ⅛ teaspoon makes a difference! It rounds out the chocolate flavor beautifully.
• 1 teaspoon cocoa powder: For an extra chocolatey depth. I like to sift it to avoid lumps.
• 1 tablespoon buttermilk: The secret to tender crumbs. No buttermilk? A splash of regular milk with a squeeze of lemon works in a pinch.
• 2 tablespoons chocolate chips (optional): Because more chocolate is never a bad idea. I like mini chips for even distribution.

For the Blackberry Buttercream

• 5 tablespoons unsalted butter, softened: Softened, not melted! It should give slightly when pressed. This makes the frosting light and fluffy.
• ½ cup powdered sugar: Sift it if yours is lumpy, you want silky-smooth frosting.
• 12-15 fresh blackberries, rinsed and dried: Fresh is key here! Their natural tartness balances the sweetness. If they’re super juicy, pat them dry gently.
• 1 drop almond extract (optional): Just a tiny drop adds a lovely background note. Skip it if you’re not into almond flavor.
• ¼ teaspoon lime zest: Brightens up the frosting. Use a microplane for superfine zest.
• Lime juice, to taste: Start with a teaspoon and adjust. It thins the frosting and adds a zing!

How to Make Dark Chocolate Blackberry Cupcakes

Alright, let’s get baking! These Dark Chocolate Blackberry Cupcakes come together in a flash, but there are a few key steps you don’t want to rush. Follow along, and you’ll have the most decadent, berry-topped treats in no time.

Preparing the Cupcake Batter

First things first, preheat your oven to 350°F (175°C). Line your muffin pan with 4 cupcake liners (trust me, you’ll want all four!). Now, let’s make that batter:

1. Melt the chocolate: Combine your chopped semisweet chocolate and oil in a heatproof bowl. I like to do this over a double boiler (a bowl set over simmering water), stirring until smooth. Just don’t let the bowl touch the water, no one wants scorched chocolate! Let it cool slightly so it doesn’t cook the egg.
2. Mix the wet ingredients: Whisk in the sugar, egg, and vanilla extract into the melted chocolate. Keep going until it’s silky and fully combined. This is where room-temperature egg works its magic, no weird scrambled bits!
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder. Sifting isn’t just for show, it prevents lumps and gives the cupcakes a lighter texture.
4. Fold it all together: Gradually add the dry ingredients to the wet mixture, gently folding with a spatula. When it’s halfway mixed, pour in the buttermilk. Keep folding just until combined, overmixing makes tough cupcakes. A few streaks of flour? Totally fine!
5. Bake: Divide the batter evenly among the liners (about ¾ full). They’ll rise, but not too much. Pop them in the oven for 18-20 minutes. You’ll know they’re done when a toothpick comes out with a few moist crumbs, not wet batter, but not bone-dry either.
6. Cool: Let them cool in the pan for 5 minutes, then transfer to a rack. They need to be completely cool before frosting, warm cupcakes = melty buttercream disaster!

Making the Blackberry Buttercream

While the cupcakes cool, let’s whip up that gorgeous pink frosting. Here’s how:

1. Puree the blackberries: Toss those rinsed berries into a blender or food processor and pulse until smooth. If you want ultra-smooth frosting (no seeds!), strain it through a fine mesh sieve. I usually skip this step, I love the rustic look and extra fiber!
2. Cream the butter: Beat the softened butter in a bowl until it’s pale and fluffy. This takes about 2 minutes with a hand mixer. Scrape down the sides to make sure it’s evenly creamy.
3. Add powdered sugar: Gradually mix in the powdered sugar on low speed (unless you want a sugar cloud in your kitchen!). Once incorporated, crank up the speed for a minute to get it light and airy.
4. Flavor it up: Now, add the blackberry puree, almond extract (if using), and lime zest. The puree will turn your frosting the prettiest shade of pink! If it seems too thick, add lime juice a teaspoon at a time until it’s spreadable but still holds its shape.

Assembling the Cupcakes

Time for the fun part! Grab a piping bag fitted with a star tip (or just a butter knife if you’re keeping it casual). Swirl that gorgeous buttercream onto each cooled cupcake. Top with a fresh blackberry or a sprinkle of chocolate chips for extra crunch.

Pro tip: If you added chocolate chips to the batter, press a few into the frosting for a “surprise inside” effect. Now step back and admire your masterpiece, you just made bakery-worthy cupcakes at home!

Expert Tips for Perfect Dark Chocolate Blackberry Cupcakes

After making these Dark Chocolate Blackberry Cupcakes more times than I can count (okay, maybe I have a slight addiction), I’ve picked up some tricks that make them foolproof. Here are my absolute must-know tips:

• Don’t overmix the batter: Once you add the dry ingredients, fold gently just until combined. Overworking the batter leads to dense cupcakes, we want them light and tender!
• Strain that berry puree: If you’re after silky-smooth frosting, press the blackberry puree through a fine mesh sieve. It takes an extra minute but makes such a difference in texture.
• Room temp ingredients are key: Cold eggs or butter don’t incorporate as well. Take them out about 30 minutes before baking, your batter will thank you.
• Watch the bake time: Dark chocolate can hide doneness. Start checking at 18 minutes, the tops should spring back lightly when touched.
• Frosting too soft? Pop it in the fridge for 10 minutes if your kitchen is warm. Too stiff? A teaspoon of lime juice or cream loosens it right up.

Remember, baking is part science, part love. Don’t stress if things aren’t perfect. Even “ugly” cupcakes taste amazing!

Storage and Serving Suggestions

These Dark Chocolate Blackberry Cupcakes are best enjoyed fresh, but if you need to store them (rare in my house,they disappear fast!), here’s how to keep them perfect:

• Room temp: Store in an airtight container for up to 2 days. The blackberry frosting holds up beautifully at cool room temperature.
• Fridge savvy: If your kitchen runs warm, refrigerate for up to 3 days. Just let cupcakes sit at room temp for 20 minutes before serving, cold buttercream is no one’s friend!
• Freezing: Freeze unfrosted cupcakes for up to a month. Thaw at room temp, then frost fresh.

For serving, I love a little extra flair, scatter fresh blackberries around the plate or drizzle with melted chocolate. These beauties pair perfectly with coffee or a glass of sparkling wine for special occasions!

Nutritional Information For Dark Chocolate Blackberry Cupcakes

Just a quick note, nutritional values can vary based on your specific ingredients and any tweaks you make. But for reference, here’s the estimated breakdown per cupcake (without extra chocolate chips): about 320 calories, 18g fat (8g saturated), 38g carbs, 2g fiber, and 3g protein. Not bad for such an indulgent treat!

Dark Chocolate Blackberry Cupcakes FAQs

More Rich and Fruity Cupcake Recipes to Savor

If you love the bold flavors of Dark Chocolate Blackberry Cupcakes, these other chocolate and berry desserts will delight your taste buds and elevate your baking game.

• Indulge in the creamy sweetness of Chocolate Raspberry Cupcakes for a luscious treat.
• Try the fruity layers of Strawberry Tiramisu for a refreshing dessert.
• Savor the tangy brightness of Lemon Cream Cheese Pound Cake for a citrusy contrast.
• Enjoy the tropical flavors of Hawaiian Carrot Pineapple Cake for a unique twist.

Explore these recipes and add more decadent and fruity desserts to your collection!

Time To Try! Dark Chocolate Blackberry Cupcakes

There you have it, my foolproof recipe for Dark Chocolate Blackberry Cupcakes that never fails to impress! I’d love to hear how yours turn out. Did you add a twist? Snap a pic and tag me on Instagram. I’m always looking for new inspiration. Now go grab that whisk and make someone’s day sweeter (even if that someone is you)!

Print