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Dark Chocolate Blackberry Cupcakes

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These dark chocolate blackberry cupcakes combine rich, fudgy chocolate cake with juicy blackberries and a silky, gourmet blackberry buttercream frosting. Easy to make and sure to impress, they’re perfect for any celebration or cozy treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or 1-to-1 gluten-free blend)
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp espresso powder (optional)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or whole milk + 1 tsp lemon juice)
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 1/2 tsp pure vanilla extract
  • 2 oz (60g) dark chocolate (at least 60% cacao), melted and cooled
  • 1 cup (140g) blackberries, fresh or thawed from frozen, mashed well
  • For the Blackberry Frosting:
  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) blackberry puree, strained to remove seeds
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1–2 tbsp (15-30ml) heavy cream or milk, as needed
  • Extra blackberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Melt 2 oz dark chocolate in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth. Let cool.
  3. In a large bowl, sift together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder.
  4. In a separate bowl, whisk eggs until frothy. Add buttermilk, oil, vanilla, and cooled melted chocolate. Stir until combined.
  5. Mash blackberries with a fork or blitz in a food processor. Fold mashed berries into the wet mixture.
  6. Add wet mixture to dry ingredients and fold gently with a spatula until just combined. Do not overmix.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick (should come out with a few moist crumbs).
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting: Beat softened butter on medium speed for 2-3 minutes until pale and fluffy. Add 3 cups powdered sugar, blackberry puree, vanilla, and salt. Beat until smooth, scraping sides. Add more powdered sugar for thickness or cream/milk for a softer texture.
  11. Once cupcakes are completely cool, pipe or spread frosting on top. Garnish with a fresh blackberry or chocolate shavings if desired.

Notes

For gluten-free cupcakes, use a 1-to-1 gluten-free flour blend. For vegan, use flax eggs, vegan butter, and plant-based milk. Don’t overmix the batter for best texture. Both fresh and frozen blackberries work—just thaw and drain frozen berries. Let cupcakes cool completely before frosting. Store frosted cupcakes in the fridge for up to 4 days; bring to room temperature before serving.

Nutrition

Keywords: dark chocolate, blackberry, cupcakes, gourmet frosting, easy dessert, chocolate cupcakes, berry cupcakes, party dessert, summer baking, homemade cupcakes

Find it online: https://yumnode.com/dark-chocolate-blackberry-cupcakes-recipe-easy-gourmet-frosting-guide/