If you are seeking a dessert that combines indulgent chocolate with the vibrant, tangy flavor of fresh berries, this Chocolate Blackberry Cupcakes recipe is an absolute delight. Perfect for celebrations, afternoon treats, or a sophisticated finish to dinner, these cupcakes balance deep, rich chocolate with the natural tartness and sweetness of blackberries. The result is a bakery-quality cupcake that is surprisingly easy to make at home, giving you a show-stopping dessert without hours of effort.
Each bite features a moist, tender chocolate cupcake infused with mashed blackberries, topped with a smooth and creamy blackberry buttercream frosting. The contrast between the dark chocolate base and the bright, fruity frosting creates a harmonious flavor profile that’s sure to impress family and guests alike. These cupcakes are not only visually stunning but also a sensory delight, combining flavor, texture, and aroma in one elegant dessert.
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or a milk-vinegar substitute)
- ½ cup hot coffee or hot water
- ½ cup fresh blackberries, lightly mashed
Blackberry Buttercream Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup blackberry purée, strained (seeds removed)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream, as needed for consistency
Optional Garnishes:
- Fresh blackberries
- Chocolate shavings
- Edible flowers
Equipment Needed
- 12-cup muffin tin
- Paper cupcake liners
- Large and medium mixing bowls
- Electric mixer or hand mixer
- Whisk and rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Blender or food processor
- Fine-mesh sieve for straining blackberries
- Piping bag and star tip (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Cupcake Liners
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. This ensures easy removal of the cupcakes and prevents sticking, keeping their shape intact.
Step 2: Prepare Dry Ingredients
In a medium-sized mixing bowl, sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Sifting prevents lumps and ensures the cocoa powder blends evenly, producing a smooth, rich batter. Set aside.
Step 3: Prepare Wet Ingredients
In a large mixing bowl, whisk together ½ cup melted butter and ¾ cup packed brown sugar until smooth and fully incorporated. Add 2 large eggs one at a time, beating well after each addition to ensure an even texture. Stir in 1 teaspoon vanilla extract, ½ cup buttermilk, and ½ cup mashed fresh blackberries. The mashed blackberries create bursts of fruity flavor throughout the cupcake while contributing to a moist, tender crumb.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing, as this can result in dense or tough cupcakes.
Slowly pour in ½ cup hot coffee or hot water, stirring carefully. This step blooms the cocoa powder, enhancing the chocolate flavor while creating a slightly thinner batter, which is completely normal and ensures moist, tender cupcakes.
Step 5: Fill Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow room for rising. Place the tin in the preheated oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs but no wet batter.
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5–10 minutes. Transfer them to a wire rack to cool completely before frosting. Cooling is crucial, as frosting warm cupcakes can cause the buttercream to melt.
Step 6: Prepare Blackberry Purée for Frosting
While the cupcakes are cooling, make the blackberry purée for the frosting. Blend ½ cup fresh or thawed blackberries in a blender or food processor until smooth. Strain through a fine-mesh sieve, pressing with a spoon to extract as much juice as possible while removing seeds. This creates a smooth, vibrant purée that will ensure the frosting has an elegant texture and striking color.
Step 7: Make the Blackberry Buttercream Frosting
In a large mixing bowl, beat ½ cup softened butter with an electric mixer for about 2 minutes until creamy and smooth. Gradually add 2 cups powdered sugar, mixing on low speed to incorporate. Add ¼ cup strained blackberry purée and 1 teaspoon vanilla extract, mixing until fully combined.
Adjust the consistency with 1–2 tablespoons of heavy cream if needed, adding a little at a time until the frosting is smooth, pipeable, and fluffy. Beat on medium-high speed for 3–4 minutes to achieve a light and airy texture.
Step 8: Frost the Cupcakes
Once the cupcakes have cooled completely, frost them using a piping bag with a star tip for a professional look, or spread the frosting with a knife for a simpler presentation. Top each cupcake with a fresh blackberry, chocolate shavings, or edible flowers for an elegant finishing touch.
Step 9: Serve and Enjoy
Serve these Chocolate Blackberry Cupcakes at room temperature for the best flavor and texture. Each bite delivers moist, chocolatey goodness with the bright, fruity essence of blackberry, creating a dessert experience that is both sophisticated and comforting.
Chef’s Tips for Perfect Cupcakes
- Use fresh, ripe blackberries for the best flavor. If using frozen, thaw and drain excess liquid before mashing.
- Room temperature eggs and buttermilk help the batter mix more evenly and rise beautifully.
- Hot coffee blooms cocoa powder for deeper chocolate flavor; water is a fine substitute if preferred.
- Do not overmix the batter to keep cupcakes tender and moist.
- Strain the blackberry purée to remove seeds for smooth, silky frosting.
- Fill liners ¾ full to prevent overflow while ensuring cupcakes rise nicely.
Storage
- Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Keep frosted cupcakes in an airtight container for up to 5 days; bring to room temperature before serving.
- Freezer: Unfrosted cupcakes freeze beautifully for up to 3 months. Frost after thawing. Frosted cupcakes can be frozen by firming the frosting first, then wrapping individually.
Creative Variations
- Fold a teaspoon of blackberry preserves into the batter for more berry bursts.
- Replace blackberries with raspberries or a mixed berry blend.
- Add a teaspoon of espresso powder to the batter for an even richer chocolate flavor.
- For a grown-up twist, add a tablespoon of blackberry liqueur to the frosting.
- Lightly dust cupcakes with cocoa powder or edible glitter for festive occasions.
