There’s something utterly magical about the combination of rich dark chocolate and juicy blackberries. The deep, intense cocoa flavor paired with the tart sweetness of blackberries creates a dessert that feels indulgent yet perfectly balanced. These Dark Chocolate Blackberry Cupcakes are topped with a dreamy purple frosting made from fresh blackberry purée, giving them a naturally stunning color and a burst of berry goodness. Whether you’re baking for a celebration or just treating yourself (because, let’s be honest, you deserve it), these purple frosted cupcakes are guaranteed to steal the show!
Why You’ll Love These Dark Chocolate Blackberry Cupcakes
- Perfectly moist and rich: The secret? Buttermilk and hot coffee, which deepen the chocolate flavor while keeping the cupcakes tender.
- A pop of fruity freshness: Mashed blackberries in the batter and frosting add a delightful tartness.
- Naturally beautiful: No artificial food coloring here just the gorgeous hue of blackberry purée.
- Show-stopping presentation: Whether you call them cupcakes with purple icing or purple iced cupcakes, they look as amazing as they taste.
Ingredients Dark Chocolate Blackberry Cupcakes
Cupcake Batter
- All-purpose flour – The base for a soft and fluffy texture.
- Unsweetened cocoa powder – Adds deep, dark chocolate flavor.
- Baking soda – Helps the cupcakes rise beautifully.
- Salt – Enhances all the flavors.
- Unsalted butter, melted – Gives richness and moisture.
- Brown sugar – For a touch of caramel-like sweetness and moisture.
- Eggs – Provide structure and tenderness.
- Vanilla extract – A must for depth of flavor.
- Buttermilk – Ensures a soft crumb and a slight tang.
- Hot coffee or hot water – Intensifies the chocolate flavor.
- Fresh blackberries, mashed – Adds natural sweetness and moisture.
Blackberry Frosting
- Unsalted butter, softened – The creamy base for the frosting.
- Powdered sugar – For that perfect, fluffy texture.
- Blackberry purée, strained – Gives a beautiful purple hue and fruity flavor.
- Vanilla extract – Enhances the berry notes.
- Heavy cream – Adjusts consistency for a silky finish.
Optional Garnish
- Fresh blackberries – For a fresh, elegant touch.
- Chocolate shavings – Because more chocolate is always a good idea.
- Edible flowers – For a stunning presentation.
(Full ingredient measurements can be found in the recipe card below!)
How to Make Dark Chocolate Blackberry Cupcakes
Step 1: Prepare the Cupcake Batter
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat melted butter and brown sugar until smooth. Add eggs and vanilla extract, mixing well.
- Incorporate Buttermilk & Coffee: Alternate adding the dry ingredients with the buttermilk, stirring just until combined. Finally, pour in the hot coffee or water and stir gently—don’t overmix!
- Add Blackberries: Fold in the mashed blackberries for a fruity burst in every bite.
- Bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 2: Making the Blackberry Frosting
- Cream the Butter: Using a mixer, beat the softened butter until smooth and creamy.
- Add Sugar & Blackberry Purée: Gradually mix in powdered sugar, followed by the blackberry purée and vanilla extract. Beat until light and fluffy.
- Adjust Consistency: Add 1-2 tablespoons of heavy cream if needed for a smoother texture.
Assembling & Decorating
- Pipe or spread the blackberry frosting onto the cooled cupcakes.
- Garnish with fresh blackberries, chocolate shavings, or edible flowers for a picture-perfect finish.
- Enjoy! These purple frosting cupcakes are ready to impress!
Tips for Success
- Use room-temperature ingredients for a smooth batter and even baking.
- Strain the blackberry purée to remove seeds for the silkiest frosting.
- Let cupcakes cool completely before frosting to avoid a melty mess.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
How to Serve These Gorgeous Cupcakes
These purple icing cupcakes are perfect for birthdays, bridal showers, or just because! Pair them with a cup of tea, coffee, or even a glass of dessert wine for an extra indulgent treat.
Dark Chocolate Blackberry Cupcakes
Equipment
- Mixing bowls
- Electric mixer
- Muffin Tin
- Cupcake Liners
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 1/2 cup fresh blackberries, mashed
Blackberry Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup blackberry purée, strained seeds removed
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream for consistency
Optional Garnish
- Fresh blackberries
- Chocolate shavings
- Edible flowers
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat melted butter and brown sugar until smooth. Add eggs and vanilla extract, mixing well.
- Alternate adding the dry ingredients with buttermilk, stirring just until combined. Pour in the hot coffee or water and stir gently.
- Fold in the mashed blackberries, then divide the batter evenly into cupcake liners, filling about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat softened butter until creamy. Gradually mix in powdered sugar, followed by blackberry purée and vanilla extract.
- Add heavy cream as needed to reach desired consistency. Pipe onto cooled cupcakes.
- Garnish with fresh blackberries, chocolate shavings, or edible flowers, and enjoy!
Notes
Storing & Freezing
- Refrigerate: Store cupcakes in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost fresh before serving.
- Make-Ahead Tip: The frosting can be made a day ahead and stored in the fridge. Let it soften slightly before piping.
Frequently Asked Questions
What is the secret to super moist cupcakes?
The secret to super moist cupcakes is a combination of the right ingredients and proper technique. Ingredients like oil, buttermilk, sour cream, or yogurt add moisture and tenderness. Beating butter and sugar together until light and fluffy helps create a soft texture, while not overmixing the batter ensures the cupcakes stay tender. Lastly, baking at the right temperature and not overbaking prevents dryness.
What does dark chocolate do in baking?
Dark chocolate adds a deep, rich flavor to baked goods while also affecting texture. Because it contains less sugar than milk chocolate, it brings a slightly bitter, intense cocoa taste. It also contributes to moisture and fudginess in recipes like brownies and cakes due to its high cocoa butter content.
What does cocoa powder do in cupcakes?
Cocoa powder is responsible for the chocolate flavor and color in cupcakes. It also affects texture, as natural cocoa powder is acidic and reacts with baking soda to create lift and lightness. Dutch-processed cocoa powder, on the other hand, is neutral and works better with baking powder, leading to a more delicate crumb.
How many calories are in a dark chocolate sprinkles cupcake?
A dark chocolate cupcake with sprinkles typically contains 250-350 calories, depending on the ingredients used and the frosting. If the cupcake has buttercream or ganache, the calorie count may be higher.
What is so special about Sprinkles Cupcakes?
Sprinkles Cupcakes are famous for their rich, moist texture, high-quality ingredients, and signature modern design. They were among the first gourmet cupcake bakeries to gain popularity and even introduced the world’s first cupcake ATM, allowing customers to buy cupcakes anytime!
How many calories in a homemade chocolate cupcake with frosting?
A homemade chocolate cupcake with frosting can have 300-450 calories, depending on the ingredients and the type of frosting. Butter-based frostings, like buttercream or cream cheese frosting, add more calories than whipped or lighter alternatives.
Should you refrigerate Sprinkles Cupcakes?
Sprinkles Cupcakes are best stored at room temperature in an airtight container and should be eaten within a day or two for optimal freshness. Refrigeration can dry them out, but if you must store them longer, refrigerate and bring them to room temperature before eating.
How many calories in a Devil’s Food cupcake?
A Devil’s Food cupcake typically has 250-400 calories, depending on frosting and portion size. This cupcake is known for its extra-rich chocolate flavor and slightly lighter texture compared to standard chocolate cupcakes.
Conclusion
These Dark Chocolate Blackberry Cupcakes are the perfect blend of indulgence and elegance. Whether you’re baking for a special occasion or a casual treat, these purple frosted cupcakes will have everyone asking for seconds. So go ahead, whip up a batch, and savor the magic of dark chocolate and blackberries in every bite!