Irresistible Gluten Free Dark Chocolate Blackberry Cupcakes

Deep, rich chocolate flavor. These cupcakes aren’t just chocolatey—they’re intensely fudgy, thanks to unsweetened cocoa powder and just the right amount of almond flour. If you love dark chocolate, this one’s for you.

Juicy bursts of blackberry in every bite. The slight tartness of fresh blackberries cuts through the richness of the chocolate, creating the perfect balance of flavors. Think of it as a sophisticated take on a classic chocolate-berry combo.

Naturally low-carb and gluten-free. No flour, no refined sugar, no problem. These cupcakes are keto-friendly, grain-free, and made with simple, wholesome ingredients.

Moist, soft, and just the right amount of sweet. The almond flour and coconut oil keep these cupcakes tender without being too dense. They’re rich but not heavy, sweet but not overpowering.

Easy to make, even easier to love. No complicated techniques, no fancy equipment—just mix, bake, and enjoy. Whether you’re making them for a special occasion or a midweek treat, they’ll disappear fast.

Ingredients

The exact ingredient measurements can be found in the recipe card below.

Almond Flour: The base of these cupcakes. Almond flour keeps them moist and slightly nutty, without the heaviness of traditional flour. If you want the softest texture, go for fine, blanched almond flour—it blends beautifully into the batter.

Unsweetened Cocoa Powder: Deep, dark, and packed with rich chocolate flavor. Dutch-processed cocoa will give you an even darker, smoother taste, but natural cocoa works too if you like a more intense chocolate bite.

Baking Soda: A little goes a long way here. This helps the cupcakes rise and stay light while still keeping that fudgy, brownie-like texture.

Eggs: They bind everything together and add structure. Room-temperature eggs mix more evenly and help create a smoother batter, so let them sit out for a few minutes before using.

Coconut Oil (or Butter): For richness and moisture. Coconut oil gives the cupcakes a subtle depth, while butter adds a more classic, indulgent taste—choose based on your preference.

Sweetener: A sugar-free option like erythritol or monk fruit keeps these cupcakes keto-friendly without sacrificing sweetness. If you’re not low-carb, coconut sugar or honey works too.

Vanilla Extract: A small but important detail. It rounds out the bitterness of the cocoa and enhances the overall flavor. Don’t skip it!

Unsweetened Almond Milk: A splash of almond milk keeps the batter just the right consistency—moist, but not too heavy. Any milk alternative will work here, but avoid sweetened versions.

Blackberries: Juicy, tart, and the perfect contrast to the deep chocolate flavor. Fresh is best, but if you’re using frozen, don’t thaw them first—they’ll hold their shape better in the batter.

Step-By-Step Instructions

Step 1: Preheat & Prep

Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This keeps the cupcakes from sticking and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. This helps distribute everything evenly and prevents any clumps of cocoa from sneaking into your batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, melted coconut oil (or butter), sweetener, vanilla extract, and almond milk until smooth. The key here is to make sure everything is well combined so you don’t get streaks of egg or oil in the final batter.

Step 4: Bring It All Together

Slowly pour the wet ingredients into the dry, stirring gently until just combined. Overmixing will make the cupcakes dense, so go easy here. Once the batter is smooth, stop stirring—even if it’s tempting to keep going.

Step 5: Fold in the Blackberries

Toss in the blackberries and fold them in gently with a spatula. You don’t want to mash them completely—keeping them whole means you’ll get little juicy bursts of flavor in every bite.

Step 6: Fill & Bake

Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Slide the tray into the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. If you see a few moist crumbs on the toothpick, that’s perfect—these cupcakes should be fudgy, not dry.

Step 7: Make the Ganache

While the cupcakes cool, heat the heavy cream in a small saucepan until just simmering. Pour it over the sugar-free dark chocolate chips, let it sit for a minute, then stir until smooth. A little patience here goes a long way—the heat from the cream will melt the chocolate beautifully.

Step 8: Frost & Serve

Once the cupcakes are completely cool, spoon or pipe the chocolate ganache on top. For a finishing touch, top each one with a fresh blackberry. Then, the best part—take a bite and enjoy!