Introduction

These Dark Chocolate Blackberry Cupcakes combine rich, intense cocoa flavor with the fresh tartness of blackberries for a delightful treat. Topped with creamy chocolate frosting and elegant chocolate shavings, they make a perfect dessert for any occasion.

A rich dark chocolate cupcake sits at the center, its base textured and moist with a deep brown color. On top, there is a thick swirl of glossy, deep purple frosting, smoothly piped in three layered rings that rise to a delicate peak. Two shiny blackberries rest gently on the peak, adding a fresh, glossy black contrast with tiny reflective droplets. Around the cupcake, several blackberries lay scattered on a white marbled surface. The background is softly blurred, focusing all attention on the cupcake. 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. Choose a simple swirl or a more elaborate design based on your preference.
Step 2: If desired, garnish the frosted cupcakes with additional fresh blackberries or chocolate shavings to add an elegant finishing touch.
Step 3: Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 3 days.

Tips & Variations

For extra moisture, gently fold whole or chopped blackberries into the cupcake batter before baking.
Try substituting the chocolate frosting with a cream cheese frosting for a tangy contrast.
Use frozen blackberries if fresh ones are out of season, but thaw and drain them well to avoid excess moisture.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. Avoid refrigeration to keep the frosting from drying out. If needed, warm the cupcakes slightly before serving to bring out the chocolate flavor.

How to Serve

A rich dark chocolate cupcake in a shiny black wrapper takes the center, topped with three visible layers of smooth, thick, dark purple frosting swirled high with a glossy texture. On top sits a single large blackberry, deep black with a shiny, bumpy surface catching the light. Around the cupcake on a white marbled background are scattered fresh blackberries, blurred slightly in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and frost the cupcakes a day ahead. Store them in an airtight container at room temperature to keep them fresh.

Can I use frozen blackberries in this recipe?

Frozen blackberries can be used, but it’s best to thaw and drain them well to prevent extra moisture in the cupcakes or frosting.

Dark Chocolate Blackberry Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

Delight in these rich and moist Dark Chocolate Blackberry Cupcakes, perfectly balanced with the tartness of fresh blackberries and topped with luscious chocolate frosting and elegant chocolate shavings. Ideal for chocolate lovers looking for a fruity twist in their dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Ingredients

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

Frosting and Garnish

1 cup chocolate frosting
Fresh blackberries for garnish
Chocolate shavings for garnish

Instructions

Bake the Cupcakes: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the dry ingredients: flour, dark cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the softened butter, eggs, buttermilk, and vanilla extract until smooth. Slowly mix the wet ingredients into the dry until just combined. Gently fold in the chopped blackberries. Divide the batter evenly into a lined cupcake tin and bake for 18-22 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
Frost the Cupcakes: Using a piping bag or a spatula, frost each cooled cupcake generously with chocolate frosting. Choose a frosting style — whether a simple swirl or an intricate design — to suit your preference and presentation.
Garnish and Serve: Garnish the frosted cupcakes with additional fresh blackberries and chocolate shavings for an added touch of elegance and extra flavor. Serve immediately, or store the cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

Make sure the cupcakes are completely cooled before frosting to prevent melting.
Use fresh blackberries for the best flavor and texture.
The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
For a dairy-free option, use a vegan butter substitute and dairy-free frosting.
Chocolate shavings can be made using a vegetable peeler on a chocolate bar.

Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate frosting, fruit cupcakes, dessert recipes