Chocolate Blackberry Bliss Cupcakes
There’s something magical about the pairing of rich chocolate and juicy blackberries. The deep cocoa flavor combined with the sweet-tart brightness of blackberry jam creates a cupcake that feels both elegant and indulgent. These Chocolate Blackberry Bliss Cupcakes are moist, decadent, and topped with luscious jam and optional silky ganache for a bakery-worthy finish.
Whether you’re baking for a celebration, a dinner party, or simply satisfying a chocolate craving, this recipe delivers bold flavor with surprisingly simple steps. As a lifelong chocolate lover, I can confidently say this combination never disappoints.
Let’s dive in.
Why I Love This Recipe
As someone who’s baked more chocolate desserts than I can count, I’m always looking for flavor pairings that elevate the classic cocoa base. Blackberry does exactly that. It cuts through the richness just enough to keep each bite balanced and irresistible.
Here’s why these cupcakes stand out:
- Ultra-moist crumb thanks to buttermilk and hot water
- Deep chocolate flavor from quality cocoa powder
- Sweet-tart blackberry jam for a bright contrast
- Elegant enough for parties, easy enough for weeknights
- Customizable with ganache or buttercream
They’re indulgent without being overwhelming — and they disappear fast every time I make them.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Toppings:
- 1/2 cup blackberry jam
- Fresh blackberries for garnish
- Chocolate ganache (optional)
Ingredient Swaps and Notes
- No Buttermilk? Use 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice. Let sit 5 minutes.
- Butter Substitute: You can swap with neutral oil for extra moisture.
- Jam Options: Seedless blackberry jam gives a smoother finish. Raspberry also works beautifully.
- Cocoa Quality Matters: Use unsweetened, high-quality cocoa powder for the richest flavor.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Combine Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
4. Add Eggs & Vanilla
Beat in eggs one at a time. Mix in vanilla extract.
5. Alternate Dry Ingredients & Buttermilk
Gradually add dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix just until combined.
6. Add Hot Water
Slowly stir in hot water until batter is smooth. The batter will be thin — that’s exactly what you want.
7. Fill Liners
Divide batter evenly, filling each liner about two-thirds full.
8. Bake
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool
Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack. Cool completely.
10. Add Blackberry Jam
Once cooled, spread a generous layer of blackberry jam on top of each cupcake.
11. Optional Ganache & Garnish
Drizzle with chocolate ganache and top with fresh blackberries for a stunning finish.
Tips for Success
- Don’t overmix once flour is added — it keeps the cupcakes tender.
- Use room-temperature ingredients for smoother batter.
- Chill ganache slightly before drizzling for better control.
- For a filled version, core the center and spoon jam inside instead of spreading on top.
Serving Suggestions & Pairings
These cupcakes pair beautifully with refreshing drinks and creamy desserts:
- Serve alongside a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days for a fruity balance.
- Add them to a dessert table with These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
- For serious chocolate lovers, serve with This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings.
- Hosting a holiday gathering? Pair with These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
- For a no-bake contrast, try This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack.
These cupcakes are versatile enough for brunch spreads, birthday parties, or romantic dinners.
Nutritional Information (Per Cupcake)
- Calories: 250 kcal
- Carbohydrates: 32g
- Fat: 12g
- Protein: 3g
- Sugar: 20g
Nutrition values are approximate and may vary depending on ingredients used.
Storage & Leftover Tips
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days (bring to room temp before serving).
- Freeze unfrosted cupcakes up to 2 months.
- Add fresh berries just before serving for best appearance.
More Recipes You’ll Love
If this chocolate-berry combo won your heart, you’ll definitely want to explore more indulgent treats like:
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
Final Thoughts
Chocolate Blackberry Bliss Cupcakes are the kind of dessert that feels fancy but comes together effortlessly. The rich cocoa base, vibrant jam topping, and optional ganache drizzle create a dessert that’s bold, beautiful, and completely crave-worthy.
If you give these a try, I’d love to hear how they turned out! Leave a comment, share your twist on the recipe, and follow along for more indulgent creations straight from my kitchen to yours.
Happy baking!
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