🎉 Introduction
Thanksgiving desserts don’t always have to be pie—sometimes a tray of beautifully rich cupcakes can steal the spotlight! These Dark Chocolate Blackberry Cupcakes are the perfect blend of indulgence and elegance. The deep, fudgy chocolate base pairs beautifully with the tart freshness of blackberries, creating a dessert that feels both festive and sophisticated.
Topped with a creamy blackberry frosting or a simple dusting of powdered sugar, these cupcakes are ideal for Thanksgiving gatherings. Their jewel-toned berry accent adds a gorgeous pop of seasonal color to your dessert table, making them as stunning as they are delicious.
🧰 Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls (large & medium)
- Whisk or electric mixer
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
🛒 Ingredients
- 1 cup fresh blackberries (plus extra for garnish)
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsweetened cocoa powder
- ½ cup dark chocolate chips
- 1 cup granulated sugar
- 1 cup powdered sugar (for frosting/glaze)
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup sour cream
👩🍳 Directions
Step 1: Prep oven & pan
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Step 2: Mix wet ingredients
In a large bowl, whisk eggs, sugar, vegetable oil, and sour cream until smooth.
Step 3: Combine dry ingredients
In another bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Make batter
Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in dark chocolate chips and half of the blackberries (lightly mashed).
Step 5: Fill & bake
Divide batter evenly among cupcake liners (about ¾ full). Bake 18–20 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Cool completely.
Step 6: Frost or dust
Whip powdered sugar with a little blackberry puree for a tinted glaze, or use your favorite cream cheese frosting and top with a fresh blackberry.
🍽️ Servings & Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Total Time: ~40 minutes
🧊 Storage & Reheating
- Room Temperature: Store covered up to 2 days.
- Refrigerator: Keeps 4–5 days in airtight container.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw before decorating.
- Reheating: Microwave 10 seconds for a warm, gooey chocolate bite.
🥄 Variations
- Blackberry Cream Cheese Frosting: Beat cream cheese, butter, blackberry puree, and powdered sugar until fluffy.
- Double Chocolate: Add extra chocolate chips for gooier centers.
- Nutty Twist: Stir in chopped pecans or walnuts for Thanksgiving flair.
- Berry Blend: Mix in raspberries or blueberries with the blackberries.
- Elegant Garnish: Dust with cocoa powder and top with sugared berries.
- Mini Cupcakes: Make bite-sized versions for a dessert buffet.
❓ 10 FAQs
Can I use frozen blackberries?
Yes, just thaw and drain before using.
Do I need a mixer?
Not required—whisk and spatula work fine.
Can I replace sour cream?
Yes, use Greek yogurt for a tangy substitute.
Will these taste bitter?
No, the blackberries balance the richness of dark chocolate.
How do I make them more festive?
Pipe frosting in swirls and top with sugared blackberries.
Can I use milk chocolate chips?
Yes, but dark chocolate gives a richer flavor.
Can I double the recipe?
Yes, bake in batches for larger gatherings.
Do these work as mini cakes?
Yes, bake in ramekins for individual desserts.
Can I add spices?
Absolutely—cinnamon or nutmeg adds Thanksgiving warmth.
Do kids enjoy these?
Yes, though the dark chocolate makes them slightly more sophisticated.
🏁 Conclusion
These Decadent Dark Chocolate Blackberry Cupcakes are the perfect Thanksgiving treat to break away from tradition while still keeping seasonal flavors alive. Rich, moist, and beautifully accented with jewel-like berries, they’re a dessert that feels both comforting and luxurious.
Bring these cupcakes to your Thanksgiving table, and they’ll disappear faster than the last slice of pumpkin pie!
Decadent Dark Chocolate Blackberry Cupcakes for Thanksgiving
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a large bowl, whisk eggs, sugar, vegetable oil, and sour cream until smooth.
- In another bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in dark chocolate chips and half of the blackberries (lightly mashed).
- Divide batter evenly among cupcake liners (about ¾ full). Bake 18–20 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Cool completely.
- Whip powdered sugar with a little blackberry puree for a tinted glaze, or use your favorite cream cheese frosting and top with a fresh blackberry.
Notes
Yes, just thaw and drain before using. Do I need a mixer?
Not required—whisk and spatula work fine. Can I replace sour cream?
Yes, use Greek yogurt for a tangy substitute. Will these taste bitter?
No, the blackberries balance the richness of dark chocolate. How do I make them more festive?
Pipe frosting in swirls and top with sugared blackberries. Can I use milk chocolate chips?
Yes, but dark chocolate gives a richer flavor. Can I double the recipe?
Yes, bake in batches for larger gatherings. Do these work as mini cakes?
Yes, bake in ramekins for individual desserts. Can I add spices?
Absolutely—cinnamon or nutmeg adds Thanksgiving warmth. Do kids enjoy these?
Yes, though the dark chocolate makes them slightly more sophisticated. 🏁 Conclusion These Decadent Dark Chocolate Blackberry Cupcakes are the perfect Thanksgiving treat to break away from tradition while still keeping seasonal flavors alive. Rich, moist, and beautifully accented with jewel-like berries, they’re a dessert that feels both comforting and luxurious. Bring these cupcakes to your Thanksgiving table, and they’ll disappear faster than the last slice of pumpkin pie!
