Dark Chocolate Cupcakes with Blackberry Filling

filed under: Cupcakes · Dessert on September 4, 2013

Dark Chocolate Cupcakes with Blackberry Filling are chocolate cupcakes filled with blackberry preserves seasoned with black pepper and rosemary, topped with chocolate ganache. Try my Vanilla Cupcakes with Raspberry Filling for another delicious fruit-filled cupcake.

Dark Chocolate Cupcakes with Blackberry Filling

I am glad I took on a chance on these Dark Chocolate Cupcakes with Blackberry Filling, even with the added coarse ground pepper and rosemary! These are really fantastic. The pepper and rosemary are definitely subtle when mixed with the blackberry preserves and end up intensifying the dark chocolate flavor considerably.

Dark Chocolate Cupcakes with Blackberry Filling

Dark Chocolate Cupcakes with Blackberry Filling Ingredients

Cupcakes: Just start with a dark chocolate boxed cake mix. Follow the instructions to make the cupcakes.

Filling: Again, adding the coarse ground pepper and rosemary to the blackberry preserves just works. And, it is perfect when added to the dark chocolate cupcakes.

Ganache: The chocolate ganache is made with semi-sweet chocolate and heavy cream. It adds even more chocolate to the cupcakes!

Dark Chocolate Cupcakes with Blackberry Filling

How to Make Dark Chocolate Cupcakes with Blackberry Filling

To get started making this treat, first, follow the instructions on the box of dark chocolate cake mix to bake the cupcakes. After the cupcakes have been baked, let them cool before filling them with the blackberry preserves filling.

To make the filling, simply combine the preserves with coarse black pepper and rosemary. Place the filling in a pastry bag or a sealable plastic bag with a corner cut off. Using the handle of a wooden spoon or straw, make an indentation in each cupcake. Make sure you don’t go all the way through the bottom. Pipe about a teaspoon of the filling into each cupcake. Set them aside as you make the ganache.

Dark Chocolate Cupcakes with a Surprise Inside

Chocolate Ganache

It is really simple to get this chocolate ganache made and on the filled cupcakes. To make the ganache, simply melt the chocolate with the heavy cream in the microwave. Start by cooking on high for a minute. Then, if the chocolate is not completely melted, continue heating it up in 20-second increments until melted and smooth.

When ready, pour the warm ganache over each cupcake and let them sit until the ganache has set before serving. 

Dark Chocolate Cupcakes with a Surprise Inside!

Looking for More Cupcake Recipes?

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Chocolate Brownie Cupcakes

Dark Chocolate Cupcakes with Blackberry Filling and Chocolate Ganache
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins

Dark Chocolate Cupcakes with Blackberry Filling are chocolate cupcakes filled with blackberry preserves seasoned with black pepper and rosemary, topped with chocolate ganache.

Course: Dessert
Cuisine: American
Keyword: Dark Chocolate Cupcakes with Blackberry Filling and Chocolate Ganache
Servings: 12 cupcakes
Calories: 310 kcal
Author: Amanda Rettke--iambaker.net
  • 1 package dark chocolate cake mix
  • 1 cup blackberry preserves
  • 2 teaspoons McCormick Gourmet Collection Black Pepper, coarse
  • 2 teaspoons McCormick Gourmet Collection Rosemary, crushed
Chocolate Ganache
  • 6 ounces semi-sweet chocolate, coarsely chopped
  • ½ cup heavy cream
  1. Prepare and bake cake mix as directed for cupcakes. Allow to cool.
  2. When ready, make an indentation in the center of each cupcake using the handle of a wooden spoon or straw. Be careful to not break through the bottom of each cupcake.

  3. In a small bowl, mix blackberry preserves, coarse ground pepper, and rosemary. Place in a resealable plastic bag and then cut off a small corner from the bottom of the bag. Or, use a piping bag.

  4. Pipe about 1 teaspoon of the preserves into each cupcake. Set aside as you make the ganache.

Chocolate Ganache
  1. In a medium, microwave-safe bowl, heat the chocolate and cream on high for one minute.

  2. Remove from the microwave and stir until the chocolate is completely melted and the mixture is smooth. (If you need to place it back into the microwave to melt the remaining chocolate, you can do it in 20-second increments.)

  3. Top each cupcake with chocolate ganache. Let stand until chocolate is set.

Slightly adapted from McCormick.com with permission.




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  • Kim | Just For Clicks says:

    Ok, I NEVER would have thought to add those things to cupcakes. I’m a big-time sweets girl! But my husband is NOT…. He loves Blackberry Chip Ice Cream, so I’m thinking these cupcakes would be the perfect treat to make for him. They look beautiful too!

    • Amanda says:

      Thank you Kim!

  • Anne M. says:

    These sound amazing!
    And what gorgeous pictures, too! All the deep dark rich chocolate browns…I now have a better understanding of the phrase “food porn” 😉
    Thanks for sharing!

  • Becky says:

    Love the idea of this cupcake, but disappointed not to find a chocolate cupcake recipe with your post. Do you have a good one to share? Thanks!

    • Amanda says:

      Sure! Feel free to search on my blog for chocolate cake recipes, I have a few. If you are so disappointed with the recipe I have chosen, please do feel free to substitute your own favorite. As I try to relay often on my blog, I dont always bake from scratch and dont want to pretend like I do.

  • Becca from It's Yummi says:

    Ohhh my, Amanda! Way to step out of the sugar on sugar box and into the world of oh so gorgeous deep chocolate love!

  • Jenn @ Once Upon a Tier says:

    Wow, these sound amazing. They look so fudgey, too!

  • Sophie says:

    Oh my word! Such beautiful pictures! The flavor combo threw me off a little, but the pictures reeled me right back in!

  • Margie Fuller says:

    I don’t think all bakers must bake from scratch. Like you say in your post, you’re blog isn’t about from scratch baking. Just like I have a local business, my cottage kitchen, and I do bake from scratch. It’s my brand. When people are looking for that, then they come to me. I feel like mixes exist to make life easier for busy people who would like to bake something quick from home. They have their place, and you show that they can be used to make something beautiful. I commend you for that! I also share you on the web because I think you do wonderful work. I think you said it perfectly when you said, substitute your own “from scratch” recipe. Good advice for those out there who bake from scratch.

  • Kiran @ KiranTarun.com says:

    Oh my gosh!! I need this decadent morsels right now!!

  • Katrina @ Warm Vanilla Sugar says:

    That frosting looks absolutely perfect! Gorgeous cupcakes 🙂

  • Catherine says:

    I love rosemary & pepper and to have those 2 ingredients in a chocolate cupcake just seems so decadent!! I can’t wait to try them. Thanks for another great idea!

    • Catherine says:

      OH, I forgot that I love blackberries also!! ;-

  • Paula - bell'alimento says:

    These are so up my alley! Can’t wait to try them out.

  • Angelyn @ Everyday Desserts says:

    That looks SO good….

  • Diane {Created by Diane} says:

    Yes…I’m drooling over here….do you happen to have a napkin handy 🙂

  • Candace says:

    “…the familiar flavor triggered a smile and a blissful sigh.” What beautiful phrasing!! (have always loved your recipes. Box mixes and all. ; )

  • Two Red Bowls says:

    This sounds crazy but somehow delicious. (And I LOVE and am so relieved to see bake mixes in your recipes!!! It’s a relief not to make absolutely everything from scratch! Plus, I’m not sure I’ll ever find a substitute for Ghirardelli brownie mix……..)

  • Heather @ SugarDish(Me) says:

    These are OUT OF CONTROL!!! The first time I baked with black pepper and chocolate I was inspired by my sister. She had a favorite restaurant that served a black pepper chocolate cake filled with a lemon thyme pastry creme. I was skeptical. But we LOVED them! I wrote a post & my readers were WAY skeptical. But whatever. They missed out.
    Your cupcakes are so crazy gorgeous! Love the rosemary– a flavor memory totally makes sense!

  • brian says:

    I want to make these using a Rose Levy Berenbaum recipe I have adapted as a Gluten-free cake! Sooooo excited!

  • Sarah @ Miss Candiquik says:

    These look decadent and awesome! Love the photography..simple yet classy. Thanks for sharing.

  • Rochelle @ Oh So Sweet Baker says:

    The first thing that popped into my head when I saw these were shiny glaze shiny glaze then those cupcakes look yummy

  • Beatrice says:

    We just made some blackberry preserve the other day and I was thinking to use some in a choclate cupcake…. How I hadn’t figured out. Now I know. Will definately do this at work today. Post pics later. Thanks so much for sharing.

  • Andrea Fuller says:

    I made these tonight for my friend’s birthday tomorrow. DELICIOUS! I could not find dark chocolate cake mix anywhere so I used the Hershey’s cake mix and omitted the chocolate filling that it came with. At first I was skeptical about the filling because it seemed really spicy, but it is tamed by the cupcake and ganache. She is going to love it! Thanks for posting!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.