Chocolate Blackberry Cupcakes with dark chocolate cream cheese frosting, blackberry whipped cream and topped with luscious fresh blackberries and chocolate ganache.
I feel the blackberry doesn’t get enough love. If your’e not a fan I suggest you grab a big bowl. Fill it with fresh blackberries. Melt some dark chocolate. Drizzle said chocolate all over the berries. Put the bowl in the freezer for about…ummm…3 minutes. Take that bowl out and put an obscene amount of whipped cream on top. After that first bite I promise you will become a blackberry fiend.
So that bowl of chocolate covered blackberries with the unnecessary amount of whipped cream? These Chocolate Blackberry Cupcakes taste just like that. It’s quite magical. It may seem like a simple chocolate frosted cupcake, but that blackberry whipped cream and the ganache covered blackberries take it to a whole new level. And it’s got fruit you yoga people. Fruit.
- Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup packed light-brown sugar
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- ⅓ cup cream
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup brewed coffee
- ¼ cup buttermilk
- Chocolate Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 3 cups sifted powdered sugar
- ½ cup cocoa powder
- Blackberry Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1-2 tablespoons blackberry preserves
- Chocolate ganache
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- Preheat oven to 350 F and line your cupcake pan.
- In a large bowl whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt.
- With an electric mixer on low, add in vegetable oil, cream, egg and vanilla extract and mix until fully incorporated.
- Pour in coffee and beat some more.
- Add in buttermilk and mix until just combined.
- Fill your cupcake liners ⅔ full and bake for 16-18 minutes or until an inserted toothpick comes out clean.
- Set aside to cool.
- Beat cream cheese and butter until light and fluffy.
- Slowly mix in powdered sugar one cup at a time.
- Mix in cocoa powder.
- Beat for a few minutes until light.
- Using a chilled metal bowl and whisk attachment on your mixer, whip the cream and sugar together until stiff peaks form.
- Gently fold in the blackberry preserves.
- In a bowl, microwave the chocolate chips and coconut oil in 30 second increments until smooth.
- Once the cupcakes have cooled, pipe the chocolate cream cheese frosting, then the blackberry whipped cream.
- Place 3 blackberries on top and drizzle with the melted chocolate.
Chocolate and fruit is the BEST combination, and these cupcakes take that to a whole new level! They look spectacular!
Thanks Kelly!
Chocolate and blackberries, truly a marriage made in heaven. We love all your pictures and recipes and would love to have you share your pictures with us at foodieportal.com.
That bowl of blackberries and chocolate and whipped cream? I’m SO tempted to try that right now. If only I actually had berries in my fridge… Or the grocery store didn’t close so early. 😉 These cupcakes look stunning Kathleen!
Thanks Amy 🙂
I am dying over these cupcakes!!!! I just cannot believe how perfect they look! Love the double frosting! And the blackberry chocolate whipped cream combination! Perfection! Pinned!
Thanks Lindsey!
Growing up, my neighbours had blackberry bushes and would let us eat as many as we want! I do feel that blackberries do not get as much love as other fruits, but rest assure people, they are delicious!
Aw man! I wish I had neighbors like that! I’m thinking of growing my own I love them so much 🙂
You are officially the blackberry queen! Chocolate and strawberries get all the attention these days – it’s time for blackberries to take the spot light!
I would love to be the blackberry queen! 🙂
These are stunning. I have HUGE blackberry lovers in my family, they would be in love with these too. PINNED!!
Thanks Aimee!
OOOOOOH! Blackberries are just about to start ripening in my area and this is just the recipe I need to make!