Description
Dark Chocolate Blackberry Cupcakes combine deep, rich cocoa flavor with juicy blackberry goodness in every bite. Moist chocolate cupcakes are filled or topped with a bright blackberry frosting or compote, making this a show-stopping dessert that’s both indulgent and refreshing. Perfect for parties, celebrations, or chocolate lovers looking for something fruity and bold.
Ingredients
For the cupcakes:
- All-purpose flour
- Unsweetened dark cocoa powder (or Dutch-processed)
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk or buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee or boiling water
For the blackberry frosting or filling:
- Fresh or frozen blackberries
- Lemon juice
- Granulated sugar (for compote)
- Powdered sugar
- Unsalted butter (for buttercream)
- Cream cheese (optional for tang)
- Vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix sugar, eggs, milk, oil, and vanilla until smooth.
- Gradually add dry ingredients to the wet, mixing until just combined.
- Stir in hot coffee or boiling water to create a loose batter.
- Fill cupcake liners ⅔ full and bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
- For the blackberry compote, simmer blackberries with lemon juice and a bit of sugar until thickened. Strain seeds for a smooth purée, if desired.
- For the frosting, beat butter and powdered sugar until fluffy. Add vanilla and cooled blackberry purée. For a tangy twist, use softened cream cheese.
- Frost cooled cupcakes or fill centers with compote before frosting.
Notes
- Add chopped dark chocolate or mini chips to the batter for richness.
- Swirl compote into vanilla buttercream for a marble effect.
- Use blackberry jam as a shortcut.
- Top with dark chocolate ganache for an extra decadent finish.
- Frosted cupcakes with cream cheese should be stored in the fridge.
