Learn how to make these decadent chocolate blackberry cupcakes with step-by-step photos, tips, and tricks to make them super moist and delicious.

Do you love blackberries? They are one of those fruits that are yummy to consume on their own or baked in a dessert.

We love baking and I have shared lots of food recipes here which made me think how good it would be to use blackberries to make a rich and delicious cupcake.

I bet you have many of these ingredients already and you will be surprised how simple it is to make these.

They have a rich chocolaty taste with a tarte buttery frosting. They are so good that I see you making these over and over again!

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Blackberries generally are ripe in July and August so this is the best time to stalk up on them to enjoy for the season.

Blackberries typically only last a couple of days in the refrigerator so these blackberry cupcakes are a great way to use them up and last a little longer in this yummy treat.

Why You’ll Love These Blackberry Cupcakes

  • Easy to make!
  • So moist and delicious with a delicious topping.
  • These are savory and sweet all at the same time!
  • Simple ingredients.

You need to make sure you have the following ingredients for the cupcake batter and for the buttercream frosting before you start.

Many of them you may have on hand already but I am also sharing my favorite brands in case you want to know what I use and stock in my pantry.

Ingredients

Chocolate Cupcakes

Blackberry Buttercream Frosting

Baking Tips

– Eggs should be at room temperature before baking. Let them sit out for a minimum of 30 minutes. This will help them blend better into the other ingredients.
– Butter needs to be at room temperature. This will ensure that it mixes smooth and creamy.
– Measure flour correctly so your cupcakes are not too dry.
– Bake cupcakes one pan at a time to make sure they bake evenly.

Chocolate Blackberry Cupcakes Recipe

Cupcakes

1. Preheat the oven to 350° F.

2. Prepare a 12-count cupcake pan with cupcake liners.

3. In a medium mixing bowl with a whisk, combine the flour, cocoa powder, baking powder, and salt. Set aside.

4. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and light. Add the eggs and vanilla extract. Mix until combined.

5. Add the dry mixture, alternating with the milk until completely combined.

6. Fill each liner about 2/3 of the way. If you do not want to use cupcake liners then I love this cooking spray. I then use a paper towel to smooth it around the tin cups before adding my batter.

7. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.

8. Allow the cupcakes to cool completely while making the blackberry buttercream.

Blackberry Buttercream Frosting

  1. Add blackberries and lemon juice to a saucepan over medium heat. Allow the mixture to heat up.
  2. After a few minutes, mash the blackberries. Let simmer for 10 minutes.

3. Strain the mixture into a bowl. Cover and chill until ready to use.

4. Beat the butter until smooth and creamy.

5. Gradually add the powdered sugar until completely combined.

6. Add blackberry puree to the buttercream mixture and combine thoroughly.

7. Pipe buttercream onto the top of cooled-down cupcakes and garnish with a blackberry and blueberry.

Frequently Asked Questions

  • Why didn’t my cake rise? If your cupcakes aren’t rising make sure you have not added too much baking powder and check the date on your ingredients, expired ingredients could be the culprit.
  • How can I tell if my cupcake is done? Touching the top gently, if it springs back it is most likely done! When the top is a nice golden brown. Or you can insert a toothpick and if it comes out clean your cupcake is done.
  •  Can I freeze cooked cupcakes? Yes, you can!! I would avoid freezing cupcake decorations. Freeze them quickly after you have baked them and do not let them sit out. Freeze them in an air-tight container, which can be glass or plastic. 
  • What temperature is best for cooking cupcakes? Typically cupcakes are baked between 325-450 degrees but, 350 degrees is the most common.

How to Store

  • Room Temperature – Storing cupcakes at room temperature is best, especially if you plan to eat your cupcakes in the next few days! Put them in an air-tight container and let them sit on the counter. 
  • Refrigerate – Store these cupcakes for up to a week in an air-tight container.
  • Freeze – Freeze in an air-tight container for up to three months. First, it is best to let the cupcakes sit out at room temperature for 1 hour before freezing to let them fully cool.

I hope you love these blackberry cupcakes and you will have to tell me when you make them!

More Delicious Dessert Ideas

Just in case you want a little more inspiration to bake, here are some yummy and delicious ideas to get you started!

Chocolate Blackberry Cupcakes

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 12 cupcakes

Ingredients

Chocolate Cupcakes

  • 1-1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup milk

Blackberry Buttercream Frosting

  • 1 cup blackberries
  • 3 tbsp lemon juice
  • 3 cups powdered sugar
  • 1 cup unsalted butter (room temperature)

Instructions

Cupcakes

  • 1. Preheat the oven to 350° F. Prepare a standard 12-count cupcake pan with cupcake liners.
  • 2. In a medium mixing bowl with a whisk, combine the flour, cocoa powder, baking powder and salt. Set aside.
  • 3. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and light.
  • 4. Add the eggs and vanilla extract, mix until combined.
  • 5. Add the dry mixture, alternating with the milk until completely combined.
  • 6. Fill each cupcake liner about 2?3 of the way. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
  • 7. Allow the cupcakes to completely cool while making the blackberry buttercream.

Blackberry Buttercream Frosting

  • 1. Add blackberries and lemon juice to a saucepan over medium heat. Allow the mixture to heatup.
  • 2. After a few minutes, mash the blackberries. Let Simmer for 10 minutes.
  • 3. Strain the mixture into a bowl. Cover and chill until ready to use.
  • 4. Beat the butter until smooth and creamy.
  • 5. Gradually add the powdered sugar until completely combined.
  • 6. Add blackberry puree to buttercream mixture and combine thouroughly.
  • 7. Pipe buttercream onto top of cooled down cupcakes and garnish with a blackberry and blueberry.

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