Chocolate Cupcakes with Blackberry Buttercream

Why You’ll Love This Recipe

Chocolate Cupcakes with Blackberry Buttercream combine rich, moist chocolate cake with the fresh, tangy sweetness of blackberries in a creamy frosting. The contrast of deep cocoa and fruity brightness creates an elegant dessert perfect for celebrations, gatherings, or simply indulging a sweet craving. Visually stunning and deliciously balanced, these cupcakes are a standout treat.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the chocolate cupcakes

all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
granulated sugar
eggs
milk
vegetable oil
vanilla extract
boiling water

For the blackberry buttercream

unsalted butter
powdered sugar
fresh blackberries
vanilla extract
lemon juice
salt

directions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat the sugar and eggs until light and fluffy.

Add milk, oil, and vanilla extract to the egg mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.

Carefully mix in the boiling water. The batter will be thin.

Pour the batter evenly into the cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely on a wire rack before frosting.

To make the buttercream, puree the blackberries and strain to remove seeds.

Beat the butter until creamy, then gradually add the powdered sugar.

Mix in the blackberry puree, vanilla extract, lemon juice, and a pinch of salt until smooth and fluffy.

Frost the cooled cupcakes with the blackberry buttercream using a piping bag or spatula.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and frosting time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Use raspberry or blueberry puree instead of blackberry for a different fruity twist.
Add chocolate chips to the cupcake batter for extra richness.
Top with fresh blackberries or edible flowers for a decorative finish.
Swap milk for buttermilk for an even more tender crumb.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, freeze unfrosted cupcakes and thaw before decorating.
Frosted cupcakes can be refrigerated, but allow them to come to room temperature before serving for best flavor and texture.

FAQs

Can I use frozen blackberries?

Yes, just thaw and strain them well before pureeing to avoid excess moisture.

How do I make the frosting stiffer?

Add more powdered sugar or chill slightly before piping.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Why is my frosting separating?

This may be due to excess moisture from the puree; make sure to strain it thoroughly.

Can I use a different frosting?

Absolutely—cream cheese or vanilla buttercream also pair well with chocolate cupcakes.

Can I make mini cupcakes?

Yes, reduce the baking time to 10-12 minutes and check for doneness with a toothpick.

Conclusion

Chocolate Cupcakes with Blackberry Buttercream are a beautifully rich and fruity dessert perfect for impressing guests or treating yourself. Their luxurious flavor pairing and eye-catching presentation make them an irresistible choice for any special occasion. Try them once and they’re sure to become a repeat favorite.

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