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Chocolate Blackberry Cupcakes with Cream Cheese Buttercream

May is here and summer is on its waaaay! Which means, here in my part of the world at least, the blackberry vines are blossoming and producing sweet abundant fruit – deliciously ripe and ready for the picking. Me and my people here didn’t waste a moment on that subject. We packed up a couple Friday mornings ago and headed straight for our local u-pick farm, and came home with a whopping 22 lbs of berries- half of which were blackberries.




My head, heart and sweet tooth were spinning with ideas of what to do with them all. Roasted berry cakes, pie, jam, over pancakes with maple whipped cream, salad and salad dressings were all on the list; and as we sweetly coasted our way through the week, and our fresh berry supply began running short… I started to run out of fresh ideas. So I did what all the people do, and hit up google. Coming quickly across a picture of a gorgeous chocolate cupcake, decorated with a chocolate ganache frosting and a shiny deep purple blackberry (from the beautiful blog, The Pastry Affair) – I knew just what to do.

Chocolate. Blackberries. Mexican Coffee. More Chocolate. Cream Cheese. Buttercream. Yes. Please.

Flavor combinations can be pure divinity. Slow and take a deep breath. Take me away to the fairy land of wild berries and mountains dripping in chocolate. Could that be a thing? Yes, take me there. Magic.


So without wasting anymore of your patience. Grab these ingredients and get to work, loves. You won’t regret it. 

  1. About 3 C fresh blackberries- plus extra to garnish your cupcakes.
  2. 3/4 C organic granulated cane sugar-I know. super sinful, y’all. But did I mention we made this on Mother’s Day? 😉 
  3. 1.5 C Bob’s Red Mill All Purpose Baking Mix-I’m telling you. This stuff works like a charm-trust me.
  4. 1/3 C cacao powder- we like Nutiva best.
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 1/2 tsp sea salt – we love the Real Salt brand.
  8. 1/2 C pasture raised butter- Kerry’s Gold hits the spot.
  9. 1 C coconut sugar
  10. 2 pasture raised eggs
  11. 1 TB Mexican Coffee Concentrate- we use Chameleon Cold Brew…because I can brew tea, but not coffee. Truth. But seriously, this coffee is good. Especially for baking. 

For the Chocolate Cream Cheese Buttercream: 

  1. 1/2 C pasture raised butter- just cut that silver package in half if you’re using kerry’s gold unsalted.
  2. 1 C organic cream cheese. 
  3. 1/2 C cacao powder
  4. 2 tsp mexican coffee concentrate- or maybe a tiny bit more if you like. Not too much though, you don’t want runny icing that won’t hold a nice piping shape. but you could always add more powdered sugar. and now I’ve gone too far. 
  5. About 2 C confectioners sugar

Pre-heat oven to 350 F . Line a cupcake tin with parchment paper baking cups. Place blackberries in a high power blender. We like Vitamix. Along with the 3/4 C granulated cane sugar. Blend for about a minute, until niiiiice and smooth. Pour into a sauce pan and heat over medium high. Bring jam to a boil. Whisk and reduce heat to a simmer. Allow  to thicken slightly. You’ll notice the difference on the side of the pan and whisk. Turn off heat and allow to cool. 

In a large mixing bowl, add the flour, cacao powder, baking soda, baking powder,  and sea salt. Whisk to combine and set aside. 

In stand mixer with flat beater attachment, beat butter and coconut sugar until light and fluffy. It will be light brown and fluffy, of course. 😉 Add eggs one at a time, scraping sides after each addition. Pour in the coffee. Then add flour alternating flour and jam, beginning and ending with the flour. So a little flour. A little jam. A little flour. You get the moves. The result will be this coffee berry fudge stuff and it. is. i r r e s i s t i b l e. If you’ve got little fingers hangin’ around. For-get about it. 

Using an ice cream scooper. Scoop out this deliciously decadent fudge stuff and fill those baking cups. Pop in the oven and bake for about 25 minutes or until set. My tops started cracking a little, but I thought they were pretty anyway. 

While the cupcakes are baking..make your buttercream. Of course you’ll have to wash your bowl first, unless you’re a stand mixer hoarder. That would be cool. Using the flat beater, again, add the butter and cream cheese and…cream. slowly add the cacao powder and the confectioners sugar. Add the coffee in slow and small batches-since you don’t want the mixture to be too wet. Eyeball it. I added the coffee in between sugar batches and ended with the sugar. Whatever works for you and gets the icing to be the consistency and sweetness you hope for. A pinch of salt wouldn’t hurt either. I forgot to mention that, but it’s totally optional. 

Place this icing into a piping bag fitted with the star tip and pipe onto cooled cupcakes. Place a blackberry in the center and enjoy. these. so. much. I hope you love them as much as we did. XO

Chocolate Blackberry Cupcakes with Cream Cheese Buttercream
A decadent dessert that you don't wanna resist.
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For the Cupcakes
  1. 3 C fresh blackberries
  2. 3/4 C granulated cane sugar
  3. 1.5 C Bob's Red Mill All Purpose Baking Flour
  4. 1/3 C Cacao Powder
  5. 1 tsp Baking Soda
  6. 1 tsp Baking Powder
  7. 1/2 tsp fine sea salt
  8. 1/2 C pasture raised butter
  9. 1 C coconut sugar
  10. 2 pasture raised eggs with golden yolks
  11. 1 TB Mexican Coffee - already brewed.
For the Buttercream
  1. 1/2 C pasture raised butter
  2. 1 C organic cream cheese
  3. 1/2 C cacao powder
  4. 2 tsp Mexican Coffee Concentrate
  5. 2 C confectioners sugar
For the Cupcakes
  1. Pre-heat oven to 350 F. Line cupcake tin with parchment paper baking cups. Place berries and cane sugar in blender and blend smooth. Transfer to sauce pan and bring to a boil. Whisk and reduce heat. Simmer. whisking occasionally until thickened. Remove from heat and allow to cool. It doesn't have to be COLD to mix into batter. In a large mixing bowl, add flour, cacao powder, baking soda, baking powder, and sea salt. Whisk to combine.
  2. In stand mixer, add 1/2 cup butter and coconut sugar. Cream until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add coffee. Add flour and jam. Alternating between the two. Beginning and ending with flour. Using ice cream scooper, add batter to cupcake liners. Bake in oven for about 25 minutes.
For Buttercream
  1. Add butter and cream cheese to stand mixer fitted with flat beater attachment. Begin beating together on slow to medium speed. slow to lowest setting and start adding cacao, sugar and coffee. speeding up as the powder mixes with the cream. Fill piping bags and decorate cooled cupcakes. Finishing with blackberry on top.
Sunshine and Sea Salt


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  • Mary- I absolutely am in love with this post! The pictures are so gorgeous. This recipe sounds super delicious too. What a nice way to use up those blackberries. Thanks for sharing 💙ReplyCancel

    • Thank you so much, Shahla. We had so much fun picking and creating!! Happy Wednesday to you, sweet friend!ReplyCancel

  • Christine Wood

    Amazing photos! August is blackberry season around here. I’ll definitely have to make these then!ReplyCancel

    • Thank you so much, Christine! Blackberry season is always something exciting to look forward to. All the happy summer baking dreams!ReplyCancel

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