Dark Chocolate Blackberry Cupcakes with Rich Frosting

Indulge in a Decadent Dessert Delight Recipe

★★★★★

5.3 from 12 reviews

These Dark Chocolate Blackberry Cupcakes combine the rich, intense flavor of dark cocoa with the fresh tartness of blackberries, topped with creamy chocolate frosting and elegant chocolate shavings. Perfect for a decadent dessert delight that’s both visually stunning and deliciously satisfying.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert, Cupcake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cupcake Batter

1 cup all-purpose flour
1/2 cup dark cocoa powder
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup fresh blackberries (to fold in batter)

Frosting and Garnish

1 cup chocolate frosting (store-bought or homemade)
Fresh blackberries (for garnish)
Chocolate shavings (for garnish)

Instructions

Prepare the Batter: In a large bowl, sift together the flour, dark cocoa powder, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the fresh blackberries.
Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners and fill each about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool completely on a wire rack before frosting.
Frost the Cupcakes: Using a piping bag or spatula, frost each cooled cupcake generously with the chocolate frosting. Get creative with your technique – opt for a simple swirl or a more elaborate design for added flair.
Garnish: Add a fresh blackberry and sprinkle chocolate shavings on top of each frosted cupcake to elevate the presentation and flavor.
Serve or Store: Serve immediately for best freshness, or store the cupcakes in an airtight container at room temperature for up to 3 days.

Notes

You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
Be gentle folding in blackberries to avoid breaking them and turning the batter purple.
For a richer flavor, use high-quality dark cocoa powder and premium chocolate frosting.
These cupcakes are best enjoyed within 3 days to maintain freshness and texture.
Optional: Add a pinch of espresso powder to the batter to enhance the chocolate flavor.