Chocolate Cupcakes with Blackberry Buttercream Recipe
Moist, deeply chocolaty cupcakes meet a swirl of luscious, jewel-toned buttercream in these Chocolate Cupcakes with Blackberry Buttercream. Each bite brings together rich cocoa, tender crumb, and a tangy, sun-ripened blackberry note that elevates the familiar into something extraordinary. Whether you’re celebrating a special occasion or just want to brighten up an ordinary day, these cupcakes promise flavors as stunning as their color — and their beauty is matched only by how fun they are to bake!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Chocolate Cupcakes with Blackberry Buttercream is short and approachable, but each element truly matters. From the creamy buttermilk to the vibrant blackberry puree, every piece brings something essential to the final flavor, texture, and color.
- All-Purpose Flour: Keeps the cupcakes light yet sturdy enough to hold a generous swirl of buttercream.
- Unsweetened Cocoa Powder: Gives the cupcakes their luxurious chocolate flavor—choose a good-quality cocoa for best results.
- Baking Soda and Baking Powder: A perfect duo for ensuring the cupcakes rise to just the right height.
- Salt: Rounds out the sweetness and intensifies the cocoa’s flavor.
- Eggs: Bind everything together and add richness to the crumb.
- Granulated Sugar: Sweetens the batter while helping create a moist texture.
- Buttermilk: Adds a tender, melt-in-your-mouth quality and a hint of tanginess that makes the chocolate pop.
- Vegetable Oil: Ensures a perfectly moist crumb that stays fresh longer than butter-based cakes.
- Vanilla Extract: Accentuates all the flavors, especially the chocolate.
- Hot Water: Thins the batter for supremely soft cupcakes and helps “bloom” the cocoa flavor.
- Unsalted Butter: The backbone of a silky, creamy blackberry buttercream.
- Powdered Sugar: Provides structure and sweetness for the buttercream frosting.
- Blackberry Puree: Delivers gorgeous color and pure, fruity flavor (remember to strain out the seeds for smoothness).
- Pinch of Salt: Balances out the buttercream’s sweetness and highlights the berry notes.
How to Make Chocolate Cupcakes with Blackberry Buttercream
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite cupcake liners. Lining the pan ensures easy removal and tidy presentation — plus, cute liners always bring a little extra fun to the finished cupcakes.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Blending the dry ingredients ensures every cupcake bakes up evenly, with no lumps or pockets of flour.
Step 3: Combine Wet Ingredients
Grab a large mixing bowl and whisk the eggs and granulated sugar until they’re well combined, glossy, and smooth. Add the buttermilk, vegetable oil, and vanilla extract, mixing until everything is perfectly blended. This is the moment where your kitchen starts to smell like something delicious is on its way!
Step 4: Bring It All Together
Gradually add your dry ingredient mixture to the wet ingredients, stirring just until there aren’t any dry streaks. Gently stir in the hot water — it will make the batter thin, but don’t worry, that’s what keeps the cupcakes ultra-moist. The batter should look smooth and shiny.
Step 5: Fill and Bake
Divide the batter evenly between the 12 liners, filling each about two-thirds full. Slide the tin into your preheated oven and bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Let your cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely — patience is key before frosting!
Step 6: Make the Blackberry Buttercream
While the cupcakes cool, beat the softened unsalted butter until light and fluffy, then slowly add powdered sugar. Mix until smooth, then beat in the blackberry puree (make sure it’s well-strained for a silky texture), a splash of vanilla, and a pinch of salt. Whip until fluffy. This gorgeous buttercream will be fragrant, tangy, and just the right shade of purple to make your cupcakes look irresistible.
Step 7: Frost and Decorate
Pipe or spread the buttercream generously atop each cooled cupcake. If you want to go the extra mile, crown your cupcakes with a fresh blackberry, a sprinkle of cocoa, or even a few edible flowers. Voila! You’ve just created Chocolate Cupcakes with Blackberry Buttercream that look straight out of a bakery window.
How to Serve Chocolate Cupcakes with Blackberry Buttercream
Garnishes
These cupcakes are already showstoppers, but a little garnish brings them over the top. Try popping a single, glossy blackberry onto each swirl of buttercream, dusting with powdered sugar, or sprinkling with chocolate shavings for some added texture and flair. Edible violets or mint leaves also give a beautiful, fresh finish.
Side Dishes
While Chocolate Cupcakes with Blackberry Buttercream are wonderful on their own, you can create a memorable spread by serving them with scoops of vanilla bean ice cream, a crisp glass of sparkling lemonade, or a refreshing fruit salad. If you’re feeling fancy, pair with a light berry compote or a drizzle of chocolate sauce.
Creative Ways to Present
For parties or special occasions, display your cupcakes on a tiered stand or cake platter lined with fresh blackberries and a scattering of edible petals. To make them travel-friendly, nestle each cupcake in a parchment “bouquet” or tuck them into a pretty pastry box for gift giving. You can even bake the cupcakes in mini tins for bite-sized treats perfect for brunches and showers.
Make Ahead and Storage
Storing Leftovers
If you have any Chocolate Cupcakes with Blackberry Buttercream left (which might be a challenge!), store them in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, pop them in the fridge, but let them come to room temperature before serving to enjoy the full flavor and softness of the cake and buttercream.
Freezing
Both the cupcakes and the blackberry buttercream can be frozen separately for easy make-ahead. Wrap cooled, unfrosted cupcakes tightly and freeze for up to 2 months. Store extra buttercream in an airtight container in the freezer. Thaw in the fridge overnight, then bring to room temperature before assembling and serving.
Reheating
While you don’t need to reheat these treats, if you’d like to refresh the cupcakes after storing in the fridge or freezer, let them come to room temperature on the counter. A few seconds in the microwave (without frosting!) can bring the cake’s texture back to life before frosting and serving.
FAQs
Can I use frozen blackberries for the buttercream?
Absolutely! Just thaw the blackberries completely, blend, and strain to remove seeds for a smooth puree. Frozen berries are often just as flavorful as fresh, especially when not in season.
Can I make Chocolate Cupcakes with Blackberry Buttercream gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend designed for baking. Be sure to check the flour’s package for any additional guidance on ratios and resting time for best results.
How do I get that vibrant purple color?
The color comes naturally from the blackberry puree. For an even deeper hue, use ripe, sweet berries and don’t hesitate to add a few extra teaspoons of puree. If you want to avoid artificial coloring, this buttercream is a dream.
Can I make the cupcakes or buttercream ahead?
Definitely! The cupcakes can be made a day in advance and kept in an airtight container. The blackberry buttercream can also be prepared ahead and stored in the fridge. Give it a quick whip before piping for the fluffiest texture.
Why add hot water to the cupcake batter?
Hot water helps “bloom” the cocoa powder, making the chocolate flavor even richer and ensuring a supremely moist, tender crumb. Don’t skip this step — it’s a simple trick with a big payoff.
Final Thoughts
If you’re looking to impress or just want to treat yourself, Chocolate Cupcakes with Blackberry Buttercream are a must-bake. They’re fun to make, a joy to share, and guaranteed to bring a pop of flavor and color to your table. Treat yourself and your loved ones to something truly special — you deserve it!
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Chocolate Cupcakes with Blackberry Buttercream Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cupcakes with Blackberry Buttercream that combine rich chocolate flavors with a fruity twist for a delightful treat.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the blackberry buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup blackberry puree (strained to remove seeds)
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk the eggs and sugar until well combined. Add the buttermilk, oil, and vanilla extract, mixing until smooth. Gradually add the dry ingredients, then stir in the hot water until the batter is smooth and thin. Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Make the blackberry buttercream: Beat the softened butter until light and fluffy. Gradually add the powdered sugar, then mix in the blackberry puree, vanilla, and salt. Beat until smooth and fluffy.
- Frost the cupcakes: Pipe or spread the frosting onto cooled cupcakes and garnish with fresh blackberries if desired.
Notes
- To make blackberry puree, blend fresh or thawed blackberries and strain through a fine mesh sieve to remove seeds.
- For a stiffer frosting, add more powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 36g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
