Introduction

These Dark Chocolate Blackberry Cupcakes combine rich cocoa flavor with the bright, fresh taste of blackberries. Topped with smooth chocolate frosting and elegant chocolate shavings, they are perfect for any occasion that calls for a decadent treat.

A close-up of a rich dark chocolate cupcake with a dark purple swirl of smooth, glossy frosting on top, layered in thick, even rings. A shiny, plump blackberry sits neatly at the center of the frosting, adding a shiny black and deep purple texture. The cupcake is in a black wrapper, and the background is a white marbled surface with more blurred cupcakes and blackberries around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dark cocoa powder
Blackberries
Chocolate frosting
Chocolate shavings

Instructions

Step 1: Using a piping bag or a spatula, frost each cooled cupcake generously with the chocolate frosting. You can get creative with your frosting technique, whether you prefer a simple swirl or a more elaborate design.
Step 2: If desired, garnish the frosted cupcakes with additional fresh blackberries or chocolate shavings for an extra touch of elegance.
Step 3: Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 3 days.

Tips & Variations

Use frozen blackberries to keep the cupcakes moist and add a burst of flavor inside the batter as well as on top.
Try adding a hint of vanilla extract to your chocolate frosting for extra depth.
For a richer cupcake, fold finely chopped dark chocolate into the batter before baking.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, but bring to room temperature before serving for the best flavor. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

A chocolate cupcake with a dark brown base that has a slightly rough texture. On top, there is one thick layer of smooth, purple frosting swirled in a spiral shape, creating soft peaks. Three fresh blackberries with a shiny and bumpy surface sit neatly on the purple frosting. The cupcake is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of berry instead of blackberries?

Yes, raspberries or blueberries work well as substitutes and complement the dark chocolate nicely.

How do I make sure the frosting sets nicely on the cupcakes?

Ensure the cupcakes are completely cool before frosting, and chill the frosting slightly if it feels too soft. This will help it hold its shape when piped or spread.

Dark Chocolate Blackberry Cupcakes Recipe

Print Recipe

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4.6 from 122 reviews

Delight in these rich Dark Chocolate Blackberry Cupcakes, combining the deep, intense flavor of dark cocoa with the fresh, tart burst of juicy blackberries. Topped with luscious chocolate frosting and elegant chocolate shavings, these cupcakes are a perfect treat for any chocolate lover seeking something fruity yet indulgent.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Ingredients

1 cup all-purpose flour
1/2 cup dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup fresh blackberries

Frosting and Garnish

1 cup chocolate frosting (store-bought or homemade)
Fresh blackberries for garnish
Chocolate shavings for garnish

Instructions

Prepare the Cupcakes: Preheat your oven to 350°F (175°C). In a bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined. Gently fold in the fresh blackberries to avoid breaking them up too much.
Bake the Cupcakes: Line a muffin tin with cupcake liners and divide the batter evenly among them. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
Frost the Cupcakes: Using a piping bag or spatula, generously frost each cooled cupcake with the chocolate frosting. You can choose a simple swirl or get creative with decorative techniques to enhance the presentation.
Garnish: If desired, garnish the frosted cupcakes with additional fresh blackberries or chocolate shavings for an elegant finish and an extra pop of flavor.
Serve and Store: Serve the cupcakes immediately for the best flavor and texture, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting.
Use fresh blackberries for the best texture and flavor; frozen berries may alter the batter consistency.
Chocolate frosting can be homemade using cocoa powder, butter, powdered sugar, and a bit of milk or cream for a richer taste.
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
Store cupcakes in a cool, dry place; refrigeration may dry them out.

Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate frosting, chocolate dessert, berry chocolate cupcakes