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Dark Chocolate Blackberry Cupcakes
These Dark Chocolate Blackberry Cupcakes are rich, moist, and deeply chocolatey with a juicy homemade blackberry jam filling and a tangy blackberry buttercream. They’re the perfect summer dessert for birthdays, dinner parties, or anytime you want an elegant cupcake with bold berry flavor.
Servings: 12 cupcakes
cupcakes
Equipment
- 12 count muffin pan
- Cupcake liners
- medium saucepan
- Mixing bowls
- Whisk
- Sifter or fine mesh strainer
- Hand mixer or stand mixer
- Cupcake corer, piping tip, or paring knife
- Cooling rack
- piping bag
- measuring cups and spoons
Ingredients
Blackberry Jam Filling
- 1 ½ cups fresh or frozen blackberries, plus extra fresh berries for decorating
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Dark Chocolate Cupcakes
- ¾ cup all-purpose flour
- ½ cup unsweetened dark cocoa powder, preferably black cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup brewed coffee or hot water
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ½ cup brown sugar
Blackberry Buttercream
- ½ cup chopped fresh blackberries or freeze-dried blackberries, powdered
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream, as needed
Instructions
Blackberry Jam Filling
- Combine the blackberries, sugar, and lemon juice in a saucepan over medium heat.
- Stir and mash the berries as they begin to break down.
- Mix the cornstarch and water together to make a slurry, then stir it into the berries.
- Reduce the heat and cook until thickened, about 4 minutes.
- Remove from the heat and chill completely.
Dark Chocolate Cupcakes
- Preheat the oven to 350°F and line a 12-count muffin pan with cupcake liners.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the buttermilk, coffee, oil, eggs, vanilla, granulated sugar, and brown sugar until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fill the liners about ⅔ full and bake for 16 to 18 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Blackberry Buttercream
- Chop the fresh blackberries, or pulse freeze-dried blackberries into a powder in a food processor.
- In a large bowl, beat the butter until creamy.
- Add the powdered sugar gradually and continue beating until smooth.
- Mix in the vanilla, then add the chopped blackberries or blackberry powder.
- Beat until fluffy, adding heavy cream as needed to reach the right texture.
To Assemble
- Use a cupcake corer, piping tip, or paring knife to cut a small center from each cupcake.
- Fill each cupcake with about 1 teaspoon of chilled blackberry jam.
- Pipe the blackberry buttercream on top using a wide-tipped piping tip.
- Garnish each cupcake with a fresh blackberry.
Nutrition Facts
Dark Chocolate Blackberry Cupcakes
Amount per Serving
Calories
382
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
60
mg
20
%
Sodium
122
mg
5
%
Potassium
183
mg
5
%
Carbohydrates
65
g
22
%
Fiber
3
g
13
%
Sugar
55
g
61
%
Protein
3
g
6
%
Vitamin A
480
IU
10
%
Vitamin C
5
mg
6
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
