Can I use frozen blackberries?

Absolutely! Thaw them completely first, then pat them dry with paper towels to remove excess moisture. The puree might be slightly less vibrant in color, but the flavor will still shine.

How do I make these gluten-free?

Easy swap! Just use your favorite 1:1 gluten-free flour blend instead of all-purpose flour. I’ve had great results with brands like Bob’s Red Mill or King Arthur, the texture stays perfectly tender.

My buttercream turned out runny. What happened?

Don’t panic! Blackberries vary in juiciness. If your frosting is too soft, chill it for 10 minutes, then beat in extra powdered sugar a tablespoon at a time until it firms up.

Can I make these ahead?

You sure can! Bake the cupcakes a day ahead and store them unfrosted at room temperature. Make the buttercream fresh the day you plan to serve, it takes just minutes to whip up.

What’s the best chocolate to use?

I love semisweet chocolate around 45-60% cacao, it’s rich but not overpowering. Feel free to go darker if you prefer, but avoid milk chocolate (it’ll make the cupcakes too sweet).

Irresistible Dark Chocolate Blackberry Cupcakes in 2 Steps

Description

These Dark Chocolate Blackberry Cupcakes are a heavenly fusion of rich, velvety chocolate and vibrant blackberry buttercream. Each bite offers deep cocoa notes balanced with fruity sweetness, elegant, decadent, and perfect for special occasions or afternoon indulgence.

Ingredients

Scale

For the Cupcakes:

2 ½ ounces semisweet chocolate (35–60% cacao), chopped
3 tablespoons neutral oil (vegetable, canola, or avocado)
6 tablespoons all-purpose flour (or gluten-free flour alternative)
½ teaspoon baking powder
¼ cup granulated sugar
1 large egg
¼ + ⅛ teaspoon vanilla extract
1 teaspoon cocoa powder
1 tablespoon buttermilk
2 tablespoons chocolate chips (optional)

For the Blackberry Buttercream:

5 tablespoons unsalted butter, softened
½ cup powdered sugar
12–15 fresh blackberries, rinsed and dried
1 drop almond extract (optional)
¼ teaspoon lime zest
Lime juice, to taste (for consistency)

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C) and line a 6-cup muffin tin with 4 cupcake liners.
Make the Cupcakes:
- Melt the Chocolate: Gently melt the chopped semisweet chocolate with oil, stirring until smooth. Let it cool slightly.
- Mix Wet Ingredients: Whisk in sugar, egg, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and cocoa powder.
- Mix the Batter: Gradually fold the dry mixture into the wet, adding buttermilk until just combined. Fold in chocolate chips if desired.
- Bake: Divide batter evenly among cupcake liners (about ¾ full) and bake 18–20 minutes, or until a toothpick comes out with moist crumbs. Cool completely before frosting.
Make the Blackberry Buttercream:
- Blend blackberries into a smooth puree (strain for seedless texture).
- Beat softened butter until creamy, then mix in powdered sugar, blackberry puree, almond extract, lime zest, and lime juice as needed for texture.
Frost the Cupcakes:
- Pipe or spread the buttercream over cooled cupcakes.
- Garnish with a fresh blackberry or grated chocolate.

Notes

For extra berry flavor, add a small spoonful of blackberry jam in the cupcake center before frosting.
You can also substitute raspberries for a tangier twist!

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

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 140mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Chocolate Cupcakes, Blackberry Buttercream, Small Batch Desserts, Elegant Cupcakes, Dark Chocolate Treats