Decadent Dark Chocolate Blackberry Cupcakes Recipe

These decadent dark chocolate blackberry cupcakes combine rich cocoa flavor with juicy bursts of fresh blackberries. Topped with a simple powdered sugar drizzle, they’re an irresistible treat for any chocolate lover.

Ingredients

• 1.5 cups All-Purpose Flour
• 0.5 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Granulated Sugar
• 2 large Eggs
• 0.5 cups Sour Cream
• 0.5 cups Vegetable Oil
• 1 cup Fresh Blackberries
• 0.5 cups Dark Chocolate Chips
• 1 cup Powdered Sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, whisk the sugar and eggs until light and fluffy.
4. Step 4: Add the sour cream and vegetable oil to the egg mixture and mix thoroughly.
5. Step 5: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Step 6: Gently fold in the fresh blackberries and dark chocolate chips.
7. Step 7: Fill each cupcake liner about two-thirds full with the batter.
8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: To make the frosting, mix powdered sugar with a small amount of water until pourable, then drizzle over the cooled cupcakes.
11. Step 11: Garnish with extra blackberries before serving.

Tips & Variations

• For a richer frosting, try mixing powdered sugar with cream cheese instead of water.
• Swap fresh blackberries for raspberries or blueberries for a different berry twist.
• Use mini muffin tins to make bite-sized cupcakes perfect for parties.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best flavor. The powdered sugar drizzle is best added just before serving to prevent it from melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid extra moisture, which can affect the cupcake texture.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are ready.

Decadent Dark Chocolate Blackberry Cupcakes Recipe

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4.6 from 65 reviews

These Decadent Dark Chocolate Blackberry Cupcakes feature a rich, moist chocolate base studded with juicy blackberries and dark chocolate chips, topped with a simple powdered sugar glaze and fresh blackberries for an indulgent treat perfect for any occasion.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1.5 cups All-Purpose Flour
• 0.5 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Granulated Sugar
• 2 large Eggs
• 0.5 cups Sour Cream
• 0.5 cups Vegetable Oil
• 1 cup Fresh Blackberries
• 0.5 cups Dark Chocolate Chips

Frosting

• 1 cup Powdered Sugar
• Water, as needed for glaze consistency
• Extra Fresh Blackberries, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
2. Prepare Muffin Tin: Line a 12-cup muffin tin with cupcake liners to prevent sticking and facilitate easy removal.
3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
4. Whip Wet Ingredients: In a large mixing bowl, whisk the granulated sugar and eggs until the mixture is light and fluffy, which helps create a tender crumb.
5. Add Moisture: Mix the sour cream and vegetable oil into the egg and sugar mixture thoroughly to add moisture and richness to the batter.
6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently and just until combined to avoid overmixing.
7. Fold in Flavors: Carefully fold in the fresh blackberries and dark chocolate chips to distribute them evenly without crushing the berries.
8. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
9. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
11. Prepare Frosting: Mix powdered sugar with a small amount of water until you achieve a pourable glaze consistency.
12. Decorate and Serve: Drizzle the glaze over cooled cupcakes and garnish with extra fresh blackberries for a beautiful and flavorful finish.

Notes

• Use fresh, ripe blackberries for the best flavor and texture in the cupcakes.
• Do not overmix the batter to keep the cupcakes tender and light.
• If blackberries are large, halve or quarter them before folding into the batter.
• The powdered sugar glaze can be adjusted in thickness by adding more or less water depending on desired coverage.
• Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• For a dairy-free version, substitute sour cream with a plant-based yogurt and use a suitable oil.

Keywords: dark chocolate cupcakes, blackberry cupcakes, chocolate dessert, homemade cupcakes, berry muffins, chocolate chip cupcakes