Moist Dark Chocolate Blackberry Cupcakes With Blackberry Frosting Recipe

I just baked Chocolate Truffle Cupcakes studded with fresh blackberries and slathered in a silky blackberry buttercream that will make you question every other cupcake you’ve eaten.

I am obsessed with these Moist Dark Chocolate Blackberry Cupcakes With Blackberry Frosting because they hit rich chocolate and fruit in the mouth like a tiny obsession. I love how Cupcakes With Chocolate can be deep and slightly bitter yet still tender.

But then a bright blackberry note snaps it awake, keeps it from getting flat. I adore the silky, vivid Blackberry Frosting that makes every bite feel indulgent and ridiculous.

I use unsweetened cocoa powder and fresh blackberries so nothing tastes fake or shy. Sticky hands, smudged lips, zero regrets.

I will steal a second one.

Ingredients

• All purpose flour: the cake’s structure, it’s what holds everything together.
• Unsweetened cocoa powder: rich chocolate punch, not overly sweet on its own.
• Baking powder: gives lift and lightness, so cupcakes aren’t dense.
• Baking soda: a little extra rise and browning, you’ll notice texture.
• Fine salt (batter): balances sweetness, makes chocolate pop a bit.
• Granulated sugar: sweetness and moist crumb, classic cupcake energy.
• Eggs: protein and stability, they help bind and give rise.
• Vegetable or neutral oil: keeps cupcakes tender and stay moist.
• Melted butter (batter): adds richness and a slightly rounder flavor.
• Buttermilk: tangy moisture, makes the crumb soft and tender.
• Vanilla extract: sweet scent and warmth, it ties flavors together.
• Hot coffee or water: deepens chocolate notes, makes it more intense.
• Fresh blackberries mashed: fresh fruit tang and tiny texture bits.
• Optional lemon juice: brightens berry flavor, it’s a little zip.
• Frosting butter: creamy base, makes the frosting smooth and stable.
• Powdered sugar: sweet structure for frosting, gives that pipe-able texture.
• Blackberry puree (strained): true fruit flavor without seeds, pretty color.
• Fine salt (frosting): cuts sweetness, makes frosting taste less cloying.
• Vanilla (frosting): warm background note, you’ll barely notice but it matters.
• Heavy cream or whole milk: thins frosting to pipe-friendly consistency.
• Fresh blackberries or chocolate shavings: pretty finish, adds texture and flair.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup vegetable oil or neutral oil, can use melted coconut oil
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 cup buttermilk, shaken
• 1 teaspoon pure vanilla extract
• 3/4 cup hot brewed coffee or hot water
• 1 cup fresh blackberries, roughly mashed (reserve a few whole for garnish if you want)
• 1 tablespoon lemon juice, optional, to brighten the blackberry flavor
• 12 ounces unsalted butter, softened, for frosting
• 4 to 5 cups powdered sugar, sifted, for frosting
• 3/4 cup blackberry puree, strained to remove seeds, for frosting
• 1/2 teaspoon fine salt, for frosting
• 1 teaspoon vanilla extract, for frosting
• 2 to 3 tablespoons heavy cream or whole milk, to adjust frosting consistency
• Fresh blackberries or chocolate shavings, for topping, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners; let your eggs come to room temp while the oven heats.

2. Whisk together 1 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder (sift if lumpy), 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a large bowl beat 1 1/4 cups granulated sugar with 2 large room temp eggs until pale and a bit fluffy, then stream in 1/2 cup vegetable oil and 1/2 cup melted unsalted butter and mix till combined; stir in 1 teaspoon vanilla extract.

4. Mix 1 cup buttermilk with 3/4 cup hot brewed coffee or hot water and 1 tablespoon lemon juice if using; add the wet mix to the egg mixture in two additions, alternating with the dry ingredients, mixing gently and not overworking the batter.

5. Fold in 1 cup fresh blackberries that have been roughly mashed, leaving a few whole berries aside for garnish; the batter will look darker and maybe a little thin, thats normal because of the coffee.

6. Divide batter evenly among the liners (fills about 3/4 full) and bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs; let cupcakes cool in pan 5 minutes then transfer to a rack to cool completely.

7. While cupcakes bake, make the blackberry puree for the frosting: cook or blitz about 1 to 1 1/4 cups fresh blackberries until soft, strain through a fine mesh to remove seeds and measure out 3/4 cup strained puree; chill the puree so it does not melt the butter later.

8. For the frosting, beat 12 ounces softened unsalted butter until creamy, then gradually add 4 cups sifted powdered sugar, mix on low, add 3/4 cup chilled blackberry puree, 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, and raise speed to fluffy; if it seems too loose add up to another cup powdered sugar, if too stiff add 2 to 3 tablespoons heavy cream or whole milk until you get a spreadable/pipeable consistency.

9. Taste and adjust: if the blackberry flavor is too faint add a tablespoon more puree and 1/4 cup more powdered sugar to balance sweetness; chill frosting briefly if its too soft for piping, then pipe or spread onto completely cooled cupcakes and garnish with reserved fresh blackberries or chocolate shavings.

10. Store loosely covered at room temp for a day or in the fridge up to 4 days; bring back to room temp before serving so the buttercream is silky.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 12-cup cupcake pan with paper liners
3. Mixing bowls (one large, one medium)
4. Electric mixer (hand or stand) or a sturdy whisk if you dont have one
5. Measuring cups and spoons + kitchen scale if you use one
6. Sifter or fine mesh sieve (for cocoa, powdered sugar and to strain puree)
7. Rubber spatula and wooden spoon for folding and scraping
8. Cooling rack and a piping bag with tip or an offset spatula for frosting

FAQ

Moist Dark Chocolate Blackberry Cupcakes With Blackberry Frosting Recipe Substitutions and Variations

• All purpose flour → Cake flour or 1-to-1 gluten free baking blend. Cake flour makes the crumb softer and lighter, if you use it reduce mixing a bit so it stays tender. Gluten free blends work fine, but pick one that already has xanthan gum for structure.
• Vegetable oil or melted coconut oil → Melted unsalted butter or applesauce. Butter adds richer flavor and a slightly denser crumb, applesauce lowers fat and keeps cupcakes moist but they won't be as tender as oil ones.
• Buttermilk → Plain yogurt thinned with a little milk or 1 cup milk plus 1 tablespoon lemon juice/vinegar. Yogurt gives the same tang and thickness, milk+acid mimics cultured buttermilk for lift.
• Hot brewed coffee → Hot water with 1 teaspoon instant espresso powder or strong black tea. Espresso ups the chocolate depth without tasting like coffee, tea keeps it caffeine free but still brings out chocolate notes.

Pro Tips

1) Let everything hit room temp: eggs, butter and buttermilk. Cold eggs make the batter tighten up and you’ll lose lift, so try to plan ahead or put eggs in warm water for 5 minutes if you forget.

2) Temp your blackberry puree and batter: cool the strained puree completely before adding to butter or it will melt your frosting. Also don’t add hot coffee straight into the eggs; make sure it’s just hot, not scalding, and fold gently so you don’t overwork the batter.

3) Save texture by not smashing all the berries: fold the mashed blackberries in last, gently, so you keep some bright pockets of fruit. If you want less seeds in the cake itself, briefly blitz and strain a small portion before folding in.

4) Balance the frosting like a pro: start with less puree and add up to a tablespoon at a time, then re-sift powdered sugar if it gets too loose. If the buttercream gets too soft, chill for 10 to 15 minutes and whip again; too stiff, add dairy a teaspoon at a time.