Introduction

These Dark Chocolate Blackberry Cupcakes combine rich cocoa flavor with the fresh tartness of blackberries for a decadent treat. Topped with creamy chocolate frosting and delicate chocolate shavings, they make an irresistible dessert for any occasion.

A single chocolate cupcake sits centered, topped with a thick swirl of deep purple frosting that has a smooth, creamy texture. On top of the frosting, there are three shiny blackberries arranged closely together, adding a natural and fresh look. The cupcake liner is dark brown with vertical ridges, showing the contrast between the rich cake and the vibrant frosting. The background has a white marbled texture that highlights the dark and purple colors of the cupcake, making it stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup dark cocoa powder
1 cup fresh blackberries
Chocolate frosting (enough to frost 12 cupcakes)
Chocolate shavings for garnish

Instructions

Step 1: Prepare your favorite dark chocolate cupcake batter and fold in the dark cocoa powder until well combined.
Step 2: Gently fold fresh blackberries into the batter to evenly distribute them without crushing.
Step 3: Divide the batter evenly among cupcake liners and bake according to your cupcake recipe’s instructions, usually at 350°F (175°C) for 18-22 minutes.
Step 4: Let cupcakes cool completely before frosting.
Step 5: Frost each cupcake generously with chocolate frosting and sprinkle chocolate shavings on top for an elegant finish.

Tips & Variations

For a burst of freshness, add a few whole blackberries on top of the frosting before serving.
Use frozen blackberries if fresh are not available, but thaw and drain them well to avoid extra moisture in the batter.
Try swapping the dark cocoa powder for regular cocoa if you prefer a milder chocolate flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows a close-up of a chocolate cupcake with a rich, dark brown base that has a soft and slightly crumbly texture. On top, there is a smooth swirl of purple frosting, carefully piped in layers that create a thick, creamy spiral with a light shine. At the very top of the frosting, there are three glossy blackberries, adding a fresh and natural touch with their dark purple-black color and bumpy texture. 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 substitute the blackberries with other berries?

Yes, raspberries or blueberries work well and provide a similar tartness that complements the dark chocolate.

How can I prevent the blackberries from sinking to the bottom of the cupcakes?

Lightly coat the blackberries in a small amount of flour before folding them into the batter; this helps suspend them evenly while baking.

Decadent Dark Chocolate Blackberry Cupcakes Recipe

Print Recipe

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4.7 from 64 reviews

Delight in these rich Dark Chocolate Blackberry Cupcakes, featuring moist dark cocoa infused cupcake bases topped with luscious chocolate frosting and fresh blackberries, finished with decadent chocolate shavings for an irresistible treat perfect for any chocolate lover.

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 Batter

1 cup all-purpose flour
1/2 cup dark cocoa powder
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup boiling water

Frosting and Garnish

1 cup chocolate frosting
1 cup fresh blackberries
1/4 cup dark chocolate shavings

Instructions

Prepare Dry Ingredients: In a large bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, and salt to ensure even distribution and remove any lumps.
Mix Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and slightly thickened.
Combine Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Slowly mix in the boiling water until the batter is smooth and thin in consistency.
Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with the prepared batter to allow room for rising.
Bake Cupcakes: Preheat your oven to 350°F (175°C) and bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
Frost Cupcakes: Once cooled, generously spread chocolate frosting over the top of each cupcake using a knife or piping bag for a neat finish.
Garnish: Place 2-3 fresh blackberries on top of the frosting of each cupcake, then sprinkle with dark chocolate shavings for extra texture and decoration.
Serve: Allow the cupcakes to set for 10 minutes after garnishing, then serve at room temperature and enjoy your decadent dessert.

Notes

Ensure cupcakes are completely cooled before frosting to prevent melting.
Use fresh blackberries for the best flavor and texture.
Chocolate shavings can be made by scraping a bar of dark chocolate with a vegetable peeler.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice and use dairy-free frosting.

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