Ingredients
Equipment
Method
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.
Notes
🧊 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!
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!