Decadent Dark Chocolate Blackberry Cupcakes

Decadent dark chocolate blackberry cupcakes are one of my favorite desserts to bake when I want something indulgent yet refreshing. The rich flavor of dark chocolate pairs beautifully with the tart sweetness of blackberries, creating a cupcake that feels both elegant and comforting. Each bite has a moist, tender crumb with bursts of juicy blackberry and pockets of melted chocolate, making these cupcakes perfect for birthdays, dinner parties, or simply treating myself on a cozy evening.

Why You’ll Love This Recipe

I keep coming back to this recipe for several reasons:

1. The flavor is luxurious, with deep cocoa notes balanced by fresh, tart blackberries.

2. The cupcakes are incredibly moist and fluffy thanks to sour cream and oil in the batter.

3. It’s an easy recipe that looks and tastes like something from a bakery.

4. The chocolate chips add extra richness with gooey bites of melted chocolate.

5. These cupcakes fit any occasion—from casual gatherings to elegant celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• 2 large eggs

• ½ cup sour cream

• ½ cup vegetable oil

• 1 cup fresh blackberries

• ½ cup dark chocolate chips

• 1 cup powdered sugar (for dusting or light frosting)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In one bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. In another bowl, I beat the eggs, sour cream, and oil until smooth.

4. I combine the wet and dry ingredients, stirring just until incorporated.

5. I gently fold in the blackberries and dark chocolate chips.

6. I divide the batter evenly among the cupcake liners, filling them about two-thirds full.

7. I bake for 18–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

8. I let the cupcakes cool before dusting with powdered sugar or finishing with a light frosting.

Servings and timing

This recipe makes 12 cupcakes. The total time is about 35 minutes:

• Prep time: 15 minutes

• Bake time: 18–20 minutes

• Cooling time: 5 minutes

Variations

I like to experiment with these cupcakes depending on the occasion:

• For extra indulgence, I top them with a cream cheese frosting or chocolate ganache.

• If I want a stronger berry flavor, I add blackberry jam to the frosting.

• For a lighter version, I use Greek yogurt instead of sour cream.

• Sometimes I swap blackberries for raspberries or blueberries.

Storage/Reheating

I keep the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze beautifully—just wrap them individually and freeze for up to 2 months. To enjoy, I thaw them at room temperature.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, I sometimes use frozen blackberries. I add them straight into the batter without thawing to prevent excess moisture.

Can I make these cupcakes gluten-free?

Yes, I swap the all-purpose flour with a gluten-free flour blend, and they still turn out moist and delicious.

Do I need to chop the blackberries before adding them?

If the blackberries are large, I halve them, but smaller ones can go in whole.

Can I make this recipe into a cake instead of cupcakes?

Yes, I bake the batter in an 8-inch cake pan for about 30–35 minutes, checking doneness with a toothpick.

What frosting goes best with these cupcakes?

I love topping them with cream cheese frosting, chocolate buttercream, or even a simple blackberry glaze.

Conclusion

Decadent dark chocolate blackberry cupcakes are a dessert I never get tired of baking. The combination of rich cocoa, juicy blackberries, and moist texture makes them a treat that feels special every time. Whether I serve them at a party or enjoy them as a personal indulgence, these cupcakes always impress and satisfy.

Print