Chocolate Blackberry Cupcakes

chocolate blackberry cupcakes on a wooden platter topped with fresh blackberries.

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Chocolate Blackberry Cupcakes are a sweet sensation! A dark, rich chocolate cupcake is filled with a sweet blackberry compote and finished with a creamy blackberry frosting. The intense chocolate and the sweet blackberries come together to make for a bite to remember!


Units Scale

For The Cupcakes: 

  • 150g all purpose flour
  • 50g Dutch process cocoa powder
  • 200g granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon kosher salt
  • 120g neutral flavored oil (avocado, canola, vegetable)
  • 2 large eggs- room temperature
  • 123g sour cream- room temperature
  • 120g boiling water

For The Filling:

  • 80g blackberry jam

For The Frosting:

  • 113g salted butter- room temperature
  • 80g blackberry jam
  • 200g powdered sugar
  • small pinch of kosher salt
  • 1-2 tablespoons milk (if needed)



  1. Preheat the oven to 325° and line a muffin pan with 12 paper liners

  2.  In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.

  3. Next, to the dry ingredients, add in the oil, eggs, and sour cream and mix until well combined. (it will be thick!)

  4. Carefully pour the boiling water into the mixing bowl of ingredients and carefully mix everything together until you have a silky, smooth chocolate cake batter.

  5. Divide the cake batter evenly between your 12 paper liners, filling each about 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  6. Carefully take the chocolate cupcakes out of the oven and allow them to cool completely on a wire rack before filling and frosting


  1. Once the cupcakes are completely cooled, use a cupcake corer, or a paring knife, to carefully remove the center of each cupcake.
  2. Fill the cavity with 1-1 1/2 teaspoons of blackberry jam and set aside once done.



     To make the blackberry frosting, combine softened butter and blackberry jam until smooth and creamy.

  2. Next, add in the powdered sugar and a small pinch of salt and beat vigorously until the frosting is light and creamy. (If it's too thick, add in 1-2 tablespoons of milk and mix well)

  3. Decorate the tops of your filled cupcakes with the blackberry frosting. You can pipe it on or use an offset spatula. Decorate as desired, then serve and enjoy!


  • Room temperature ingredients: If you can, try and set all ingredients out 20-30 minutes before you're ready to bake with so that they're all the same temperature. That way they incorporate much smoother and give you a better crumb texture!
  • Measure properly: This recipe is listed in grams in the recipe card so that you can accurately measure the ingredients. Baking in grams ensures high quality baked goods almost every time with much less room for error.
  • Bake with an oven thermometer: Many times the temperature that an oven is set to is not the actual temperature it's baking at. Oven temperatures can be swing almost 30 degrees, so be sure to use a thermometer for accurate baking time.
  • Cool completely before decorating: Make sure you cool the chocolate cupcakes completely before filing and frosting, otherwise everything will melt.
  • Decorate as desired: I just did a simple decoration on top of my chocolate blackberry cupcakes, but you can add sprinkles, edible flowers, or anything your heart desires.
  • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. They're best at room temp, so take out of the fridge 20-30 minutes before enjoying.