Description
These Chocolate Blackberry Cupcakes combine rich cocoa flavor with a tart blackberry center and a silky blackberry chocolate frosting. Ideal for special occasions or when you want a fruit-forward twist on classic chocolate cupcakes.
Ingredients
For the Chocolate Cupcakes:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup strong black coffee, cooled
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
For the Blackberry Filling:
- 1½ cups fresh blackberries (or thawed frozen)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Chocolate Blackberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup blackberry purée (strained)
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
1. In a saucepan, combine blackberries, sugar, cornstarch, and lemon juice. Cook until thickened and jam-like. Set aside to cool.
2. Preheat oven to 350°F (175°C) and line 18 cupcake wells with liners.
3. Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
4. In another bowl, whisk eggs, buttermilk, cooled coffee, oil, and vanilla.
5. Combine wet and dry ingredients and stir until just combined.
6. Fill cupcake liners ⅔ full. Add 1 tsp blackberry filling to center, then cover with more batter.
7. Bake 18–22 minutes or until a toothpick in the chocolate part comes out clean.
8. Let cupcakes cool completely.
9. To make frosting, beat butter until fluffy. Gradually add powdered sugar and cocoa powder.
10. Add blackberry purée, cream, and vanilla, and beat until smooth and pipeable.
11. Frost cooled cupcakes and top with fresh blackberries if desired.
Notes
- Make the blackberry filling first so it cools while preparing the batter.
- Use dark chocolate cocoa powder for richer flavor.
- Frozen blackberries work, thaw and drain before using.
- Do not overmix batter to avoid dense cupcakes.
- Store frosted cupcakes in the fridge for up to 2 days, or freeze unfrosted ones for longer storage.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 45g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: chocolate blackberry cupcakes, berry chocolate desserts, filled cupcakes, fruit cupcakes