Dark Chocolate Blackberry Cupcakes – A Rich & Fruity Delight

Dark Chocolate Blackberry Cupcakes are the perfect mix of deep, rich cocoa and bright, juicy blackberry flavor. Each bite delivers the luscious intensity of dark chocolate balanced with a fruity burst from the berries—making them a dreamy dessert for chocolate lovers and fruit fans alike. I love how these cupcakes feel both decadent and refreshing.

Why You’ll Love This Recipe

I love these cupcakes because they combine two of my favorite things: rich chocolate and fresh berries. The dark chocolate cupcake base is moist and flavorful, while the blackberry filling or frosting brings a tangy contrast that cuts through the richness. They’re ideal for parties, special occasions, or just when I want to treat myself to something unique and indulgent. And let’s be honest—they look stunning, too.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the cupcakes:

• all-purpose flour
• unsweetened dark cocoa powder
• baking soda
• baking powder
• salt
• granulated sugar
• eggs
• whole milk or buttermilk
• vegetable oil
• vanilla extract
• hot coffee or boiling water (to intensify the chocolate)

for the blackberry frosting or filling:

• fresh or frozen blackberries
• lemon juice
• powdered sugar
• unsalted butter (for buttercream)
• cream cheese (optional for a tangy version)
• vanilla extract

directions

1. I preheat the oven to 350°F and line a muffin tin with cupcake liners.

2. In one bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, I mix the sugar, eggs, milk, oil, and vanilla until smooth.

4. I slowly add the dry ingredients to the wet, mixing just until combined. Then I stir in the hot coffee or water to thin the batter slightly—it will be loose, but that’s what makes it moist.

5. I pour the batter into cupcake liners, filling each about two-thirds full.

6. I bake for 18–22 minutes, or until a toothpick comes out clean. I let them cool completely before frosting or filling.

For the blackberry component:
7. I simmer the blackberries with a splash of lemon juice and a spoonful of sugar until they break down and thicken slightly. I strain out the seeds if I want a smooth purée.
8. For frosting, I beat butter and powdered sugar, then add the blackberry purée and vanilla until light and fluffy. For a cream cheese version, I blend it with softened cream cheese before adding the purée.

Servings and timing

This recipe makes about 12 standard cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Cooling and decorating time: 30 minutes
Total time: Around 1 hour 10 minutes

Variations

• I sometimes fill the cupcakes with blackberry compote by cutting out a small center before frosting.

• I’ve added chopped dark chocolate or mini chips to the batter for extra richness.

• A drizzle of dark chocolate ganache over the frosting makes them even more luxurious.

• For a blackberry swirl effect, I fold the compote directly into vanilla buttercream.

• I also use blackberry jam in place of fresh berries when I need a shortcut.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days if they’re frosted with cream cheese. Before serving, I let them come to room temperature for the best texture. They also freeze well—unfrosted cupcakes can be frozen for up to 2 months, then thawed and decorated when needed.

FAQs

Can I use frozen blackberries?

Yes, I use frozen berries often. I just thaw and drain them before cooking down into the purée or compote.

Do I need to use coffee in the batter?

No, but I highly recommend it. The coffee doesn’t make the cupcakes taste like coffee—it just deepens the chocolate flavor beautifully.

Can I make these cupcakes ahead of time?

Absolutely. I bake the cupcakes a day ahead and store them tightly wrapped. I usually frost them the day of serving for the freshest presentation.

What kind of cocoa powder works best?

I use unsweetened dark or Dutch-processed cocoa for the deepest flavor. It gives the cupcakes a rich color and an intense chocolate taste.

How can I make this recipe dairy-free?

I use a dairy-free milk like almond or oat milk, and swap the butter in the frosting for a vegan alternative. The cupcakes still turn out moist and flavorful.

Conclusion

These Dark Chocolate Blackberry Cupcakes are a show-stopping treat I always come back to. The rich chocolate cake pairs beautifully with the tart, juicy berries for a dessert that’s both bold and refreshing. Whether I’m baking for a special celebration or just craving something sweet and indulgent, this recipe always hits the spot.