If you’re looking for a dessert that combines rich, indulgent flavors with a touch of elegance, these chocolate passion fruit cupcakes infused with blackberry are just what you need. Featuring a moist chocolate base and a luscious lava-like center made with tangy passion fruit and sweet blackberry ganache, each bite is a perfect harmony of flavors.
I first learned how to infuse fruit puree into ganache back in culinary school, and it quickly became one of my favorite techniques to add bold, unexpected flavors to desserts. When I made these cupcakes for a friend’s college graduation party, they were an instant hit—gone in minutes, with guests raving about their unique flavor and gooey, molten center.
This updated recipe captures all the magic of that special day, blending tropical fruitiness with deep, chocolatey richness to create a dessert that’s as stunning as it is delicious. Whether you’re celebrating a milestone or simply treating yourself, these cupcakes are guaranteed to impress. Let’s get baking!
Table of Contents
Let’s walk through this delicious recipe, step by step, so you can bring this mouthwatering dessert to life in your own kitchen.
The Ingredients You’ll Need
For the Ganache:
- 4 oz semi-sweet chocolate (not chocolate chips), chopped into very small pieces
- 0.7 oz passion fruit puree
- 0.7 oz blackberry puree
- 0.7 oz heavy cream
- 0.5 oz unsalted butter, room temperature, cut into small pieces
For the Cupcakes:
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (not instant)
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 tsp baking soda
Step 1: Make the Blackberry Passion Fruit Ganache
The ganache is what really takes these cupcakes from great to extraordinary. Start by chopping your semi-sweet chocolate into tiny pieces. This helps it melt more easily when you pour over the hot liquid.
In a small saucepan, heat the passion fruit and blackberry purees along with the heavy cream until the mixture begins to boil. Once it’s bubbling, immediately pour it over the chopped chocolate. Now, stir gently with a rubber spatula, allowing the chocolate to melt into the creamy fruit mixture. As you stir, it should turn into a glossy, syrup-like consistency.
Next, stir in the room-temperature butter and continue mixing until the butter is fully incorporated. Let the ganache chill in the fridge or pop it in the freezer to speed up the process. You’ll want the ganache to firm up a bit before you use it in the cupcakes.
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Now, let’s get started on the cupcake batter.
In a saucepan, combine the butter, vegetable oil, and water. Heat this mixture over medium heat, bringing it to a boil. Once it’s boiling, remove it from the heat.
In your mixer, combine the sugar, flour, cocoa powder, and salt. Mix these dry ingredients together on low for about 30 seconds, just until everything is well combined. Now, slowly add the hot butter mixture to the dry ingredients while mixing on low speed. The heat from the liquid will help bring everything together into a smooth, silky batter.
Next, add the eggs, buttermilk, vanilla extract, and baking soda. Mix until the batter is just combined—don’t overmix, or your cupcakes might be dense.
Step 3: Assemble and Bake the Cupcakes
Spoon the batter into the cupcake liners, filling each one halfway full. Then, using a small spoon or portion scoop, place a small ball of the cooled blackberry passion fruit ganache in the center of each cupcake. The ganache will melt into the cupcake as it bakes, creating a delightful surprise inside.
After placing the ganache, top each cupcake with more batter, filling the liners about 3/4 full. This will leave plenty of room for the cupcakes to rise without spilling over.
Bake the cupcakes for approximately 15 minutes, or until the tops of the cupcakes are firm and spring back when touched. Be sure to check with a toothpick or cake tester to make sure they are fully baked. When done, remove the cupcakes from the pan and cool them on a wire rack.
Step 4: Glaze with Ganache
Once your cupcakes have cooled completely, it’s time to finish them with a glossy, indulgent ganache topping. Reheat the remaining ganache in the microwave for about 20-30 seconds until it returns to a liquid consistency.
Now, gripping the base of each cupcake, carefully dip the top into the ganache. Swirl it gently so that the ganache evenly covers the top of the cupcake. Place the cupcakes back on the wire rack to set. The ganache will firm up quickly, usually within a few minutes, leaving you with a shiny, beautiful glaze.
Chocolate Passion Fruit Cupcakes
These decadent cupcakes are a tropical twist on a classic favorite! Soft, rich chocolate cupcakes are filled with a luscious blackberry passion fruit ganache, creating an irresistible burst of flavor in every bite. Topped with a smooth ganache glaze, these cupcakes are the perfect balance of sweet, tangy, and rich. Whether you're hosting a special celebration or simply treating yourself, these cupcakes are sure to impress and delight every guest.
Ingredients
Blackberry Passion Fruit Ganache
- 4 oz semi-sweet chocolate (not chocolate chips), cut into very small pieces
- .7 oz passion fruit puree
- .7 oz blackberry puree
- .7 oz heavy cream
- .5 oz unsalted butter, room temp cut into small pieces
Cupcakes
- 1 stick unsalted butter
- 1/2 c vegetable oil
- 1 c water
- 2 c sugar
- 2 c All-purpose flour
- 1/2 c unsweetened cocoa powder
- 1/2 tsp salt
- 2 lg eggs
- 1/2 c buttermilk
- 1 tsp vanilla
- 1 1/2 tsp baking soda
Instructions
1. Prepare the Ganache:
- Place the chopped chocolate in a small glass bowl.
- In a saucepan, heat the passion fruit puree, blackberry puree, and heavy cream until it boils.
- Pour the hot mixture over the chopped chocolate and stir with a rubber spatula until it emulsifies into a shiny syrup.
- Stir in the butter until fully melted and combined.
- Chill the ganache in the refrigerator or freezer until firm (about 30 minutes in the freezer).
2. Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a saucepan, melt the butter, oil, and water over medium heat, bringing it to a boil.
- In a stand mixer, combine the sugar, flour, cocoa powder, and salt on low for 30 seconds.
- Slowly pour the hot butter mixture into the dry ingredients while mixing on low.
- Add the eggs, buttermilk, vanilla, and baking soda. Mix until just combined.
- Spoon the batter into the cupcake liners, filling each halfway.
3. Add the Ganache Filling:
- Using a small scoop, drop a small ball of chilled ganache into the center of each cupcake.
- Top with more batter, filling the liners about 3/4 full.
4. Bake:
- Bake for 15 minutes, or until the tops spring back when touched.
- Remove from the pan and cool on a wire rack.
5. Finish with Ganache Glaze:
- Reheat the remaining ganache in the microwave for 20-30 seconds until it becomes liquid.
- Dip the tops of the cooled cupcakes into the ganache and place them back on the wire rack to set.
Notes
Recommended Products
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Nutrition Information
Yield 24 Serving Size 1 cupcakeAmount Per ServingCalories 223Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 145mgCarbohydrates 29gFiber 1gSugar 20gProtein 2g
Final Thoughts
These chocolate passion fruit cupcakes are truly a special treat. The deep, rich flavor of the chocolate perfectly complements the bright, tart passion fruit and the subtle sweetness of blackberry puree. With a luscious, melt-in-your-mouth ganache center and a smooth glaze, every bite is a celebration of indulgence and tropical flavor.
If you’re looking for a show-stopping dessert that will impress friends and family, these cupcakes are a perfect choice. Serve them at your next gathering or enjoy them with a cup of tea as a sweet treat for yourself.
Tips for Serving & Storing:
- Serve these cupcakes as a delightful dessert after dinner or as part of a brunch spread.
- Leftovers (if there are any!) can be stored in an airtight container at room temperature for 2-3 days. They can also be frozen for up to a month.
- To reheat, simply warm them in the microwave for 10-15 seconds to soften the ganache.
Give these cupcakes a try—you won’t regret it! Let me know how it goes, and share your results with me on social media. Happy baking!
You may also like this cake mix hack for making boxed cake mix taste as good as homemade.
