Dark Chocolate Blackberry Cupcakes – Rich, Moist, and Naturally Sweetened

These Dark Chocolate Blackberry Cupcakes are the perfect fusion of deep cocoa richness and fruity elegance. With a moist, tender crumb and bursts of juicy blackberry in every bite, they’re an elevated take on classic chocolate cupcakes—but with a lighter twist. Ideal for any celebration or a luxurious weekday treat, these cupcakes deliver flavor and beauty without the heaviness.

Why You’ll Love This Recipe

Intensely Chocolatey – Dark cocoa brings deep, bold flavor.
Juicy Blackberry Surprise – Fresh blackberries balance the richness with natural tartness.
Lightened-Up Sweet Treat – Lower in sugar and fat, yet full of indulgent taste.
Easy to Make – Simple ingredients and quick prep make these a go-to dessert.

Ingredients

For the cupcakes:

• 1 cup whole wheat pastry flour (or all-purpose)
• ⅓ cup unsweetened dark cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened applesauce
• ⅓ cup plain nonfat Greek yogurt
• 1 egg
• ½ cup erythritol or sugar substitute of choice
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or milk of choice)
• ¾ cup fresh blackberries, halved

For the topping (optional):

• A few extra blackberries for garnish
• Light whipped topping or a dusting of powdered sweetener

Instructions

1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and lightly spray with nonstick cooking spray.

2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Mix Wet Ingredients
In another bowl, combine applesauce, yogurt, egg, sweetener, vanilla, and almond milk. Whisk until smooth.

4. Combine and Fold
Gradually mix the dry ingredients into the wet until just combined. Gently fold in halved blackberries.

5. Fill and Bake
Divide the batter evenly among the 12 liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Garnish
Let cupcakes cool completely. Top with a dollop of light whipped topping or an extra blackberry if desired.

Nutritional Information (Per Cupcake)

Calories: 110
Protein: 3g
Fat: 2.5g
Carbohydrates: 18g
Sugar: 5g
Fiber: 3g

Tips for Success

• Don’t Overmix – Stir gently to keep the crumb soft and light.
• Use Fresh Berries – Fresh blackberries give the best texture and flavor.
• Boost Flavor – Add a few dark chocolate chips for extra indulgence (just adjust the calories).

Why This Recipe Works

By using unsweetened applesauce, Greek yogurt, and almond milk, these cupcakes retain their rich texture and chocolatey depth while staying on the lighter side. The tart blackberries offer a juicy counterbalance, turning a simple dessert into something truly special.

These Dark Chocolate Blackberry Cupcakes are proof that dessert can be decadent, refreshing, and mindful all at once. Whether you’re serving them at a party or saving one for a quiet moment with coffee, they’re a deliciously smart choice that never sacrifices flavor.